Vegan Spinach Artichoke Dip
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.If you want a creamy appetizer that does not depend on heavy dairy ingredients, then you need to try my vegan spinach artichoke dip. I use potatoes, cashews, and white beans to form the rich base and bake it until the top is lightly golden with a smooth scoopable center. It takes just 40 minutes to make, but in my house, it disappears in just 10 minutes.
Traditional spinach artichoke dip usually needs cream cheese, sour cream, and plenty of shredded cheese to achieve the signature texture. But for this version, I wanted something light that still tasted creamy, with a consistency that held up well when scooped. My husband used to love jalapeno artichoke dip, but since we have gone fully plant-based, this spinach dip is the new favorite. Even if you do not follow a strict plant-based lifestyle, try this dip for your next party. You will love how light and satisfying it is.
I started focusing on this vegan spinach artichoke dip when I realized how many of the store-bought dairy-free dips tasted bland or even watery. My husband and kids love baked dips like my vegan buffalo chicken dip, but I wanted something with less heat and a different flavor profile. The first time I made it for my family, the bowl emptied way too quickly. Luckily, I had extra ingredients and could whip up another batch in no time.
👩🏽🍳 Why I Love This Recipe
As a health coach, I absolutely love that I can make a rich and creamy dip, using wholesome plant-based ingredients. These days, I cannot help but feel a bit heavy and uncomfortable whenever I eat dairy-based dips. The secret to creating that velvety texture is thanks to the blended mix of potatoes, cashews, and white beans. I add the spinach and artichokes for a savory flavor and for added nutrients. This dip works well as a warm appetizer, and even as a cold spread the next day.
The main reason the texture comes together so well is that I saute the vegetables before baking. I start by removing any excess liquid from my spinach and artichoke, then saute them with the green onions for a few minutes. Then I add the base ingredients for my dip to the blender and blend until smooth. After that, I add my vegetables to the blender and pulse them a few times to break them up slightly but not completely. And then I take this dip to new levels by baking it until the center is heated through and the surface develops an irresistible golden layer. I always give it a few minutes to cool down slightly, which thickens up the texture, making it easy to scoop.
Game day is a huge deal in our house, and that means all the traditional snacks, too. When we first started on our plant-based lifestyle, game day foods were a little different, and if I am honest, disappointing. I always laid out 2 lots of snacks for my family and for our guests, some vegan and others not. After I started perfecting my appetizers and dips, I noticed the vegan food was always the first to be finished. And this spinach artichoke dip was the thing that started it all. After our non-vegan friends tried it, the perception of plant-based foods changed. Next game day, make this dip for an easy win.
🥘 Ingredients
This is a complete list of the simple plant-based ingredients I use for this creamy vegan spinach artichoke dip:
Spinach: I use fresh or frozen spinach and squeeze out any excess moisture.
Artichoke hearts: These add a savory flavor and soft texture throughout the dip. I prefer canned artichoke hearts packed in water.
Green onions: I use these for a mild sharpness, which becomes lightly sweeter when it is sauteed.
Potato: Cooked potato gives the dip a creamy, scoopable texture.
Cashews: Raw cashews add a smooth, rich flavor.
White beans: I use canned white beans, which have been rinsed and drained. These thicken the dip while adding protein and fiber.
Cashew milk: Unsweetened cashew milk helps blend the base together.
Garlic: This adds a savory flavor that balances the creamy ingredients.
White vinegar: A small splash gives the dip a subtle tang similar to traditional spinach dip.
Sea salt: This helps balance the richness and enhances the flavors of the vegetables.
Vegan parmesan: I sometimes sprinkle this on top for a light browning.
🔪 How To Make
I make this vegan spinach artichoke dip with a blender and a skillet, but most of the work happens while the oven preheats. This is how I do it:
Preheat oven: First, I preheat the oven to 350F.
Prepare spinach and artichokes: Then I squeeze the liquid out of my spinach, if frozen, and press moisture from the artichoke hearts.
Saute vegetables: I heat a skillet over medium heat with a drizzle of olive oil, then cook the spinach, artichokes, and green onions for 5 minutes.
Blend base: Next, I add the potato, cashews, white beans, cashew milk, garlic, vinegar, and salt to a blender and blend until completely smooth and creamy.
Combine mixture: Then I add the sauteed veggies to the blender and pulse a few times until combined.
Transfer and bake: I spoon the mixture into a baking dish and sprinkle over some vegan parmesan. Then I bake for 15-20 minutes until the center is hot and the top looks golden.
Serve warm: I let this dip cool slightly before serving so the texture thickens just enough for scooping.
💭 Expert Tips
My #1 Secret Tip for this vegan spinach artichoke dip recipe is to remove as much moisture from the spinach and artichokes as possible, before cooking. If I skip this step, the extra liquid prevents the dip from thickening properly as it bakes, which can leave the texture thin or separated rather than creamy.
Other Tips To Keep In Mind:
- Use a warm potato: A warm cooked potato blends more smoothly than a cold potato and helps the base become creamier.
- Toast cashews: I toast my cashews lightly, until they just start to take on color. These add a richer flavor and color to the dip.
- Blend thoroughly: I blend the base until completely smooth before adding the vegetables, so the texture stays velvety.
- Brown vegetables: Allowing the spinach and onions to lightly brown adds a more intense savory flavor to the dip.
- Serve hot: The texture and flavor are best hot. I give this dip a few minutes to rest, then serve it immediately.
📖 Variations
These are a few ways I have changed this dip, depending on the occasion or what I already have in the refrigerator:
Spicy version: I mix in 2 tablespoons of chopped pickled jalapeno or 1/4 teaspoon cayenne pepper for extra heat. The spice cuts through the creamy base, which is one of the reasons it is my personal favorite.
Roasted garlic: Instead of raw garlic, I blend in 1 whole head of roasted garlic cloves for a sweeter and more mellow flavor. My husband loves using this version as a spread.
Nut-free: For a nut-free option, I replace the cashews with an additional 1/2 cup of white beans and 1/2 cup of cooked potato. The dip becomes slightly less rich but still stays creamy enough for scooping. I made this version when I was out of nuts, and I can assure you that it tastes just as good.
🍽 Serving Suggestions
If you want to make this vegan spinach artichoke dip, I highly recommend serving it warm with something solid you can use to scoop it up. Foods like baked corn tortilla chips, or vegan garlic bread work really well, and do not detract from the flavors in the dip.
As great as this dip is, warm and fresh from the oven, I have to admit I really enjoy using it the next day as a spread. Just last week, I had some leftovers from a party the night before, and decided to make a fresh batch of vegan bagels to spread them onto. I have also used it as a base layer when I make vegan bruschetta for a light lunch, which is absolutely delectable.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover dip in an airtight container in the refrigerator for up to 5 days.
Freezing: I prefer freezing only the creamy base before adding the spinach and artichokes. Once thawed, I blend it briefly before finishing the recipe.
Reheating: To reheat, I warm the dip in a 350F oven until heated through.
❓Recipe FAQs
Why does my dip look grainy instead of smooth?
A grainy texture means the cashews were not blended for long enough, or the blender was not powerful enough. If I am working with a blender with lower power, I soak the cashews in some water before blending them. Using a warm potato is also extremely helpful when it comes to avoiding a grainy texture.
Will using artichoke hearts packed in oil affect this recipe?
Yes, it will, and not in a good way. Oil-packed artichokes are slippery when you try to squeeze them out, and the fat content changes the way the base blends. I stick to artichokes packed in water, as it gives me a cleaner, more neutral flavor, and allows the cashew base to come through properly.
What potato works best for the creamy base?
I like using a starchy variety like Yukon gold, russet, or even baby potatoes. Usually, I stick to red potatoes as they have a smooth, dense flesh that blends well without becoming gluey. I do not recommend using sweet potatoes as the flavor is too distinct, and it changes the entire flavor and texture of the dip.
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📋 Recipe Card
Vegan Spinach Artichoke Dip (Creamy & Healthy!)
If you want a creamy appetizer that does not depend on heavy dairy ingredients, then you need to try my vegan spinach artichoke dip. I use potatoes, cashews, and white beans to form the rich base and bake it until the top is lightly golden with a smooth scoopable inside. It takes just 40 minutes to make, but in my house, it disappears in just 10 minutes.
Servings: 8
Calories: 115kcal
Ingredients
- 10 ounces frozen or fresh spinach defrosted (about 8 packed cups fresh spinach)
- 14 ounces artichoke hearts 1 can (make sure they are in water and not oil)
- ½ cup sliced green onion
- drizzle oil to sauté or broth or water
- ¾ cup cooked potato about 1 medium potato (see note)
- ¾ cup raw cashews see note
- ¾ cup cooked white beans drained and rinsed
- ¾ cup unsweetened non-dairy milk I use cashew
- 3 cloves garlic
- ¼ cup distilled white vinegar
- 1 teaspoon sea salt
- ½ – 1 cup vegan parmesan to top (optional, use store bought or homemade)
- crushed red pepper for garnish optional
Instructions
- Preheat oven to 350 degrees F / 175 C
- Squeeze out the water from the defrosted frozen spinach if using frozen, use your hands and squeeze until most of the water is removed. You will get one cup spinach after removing the water.
- Then, squeeze out the water from the artichoke hearts in the same way. You will get one cup artichoke hearts after removing the water.
- Sauté the spinach (if using fresh just put it right into the pan), artichoke hearts and green onion with a drizzle of oil, broth or water over medium heat until they are hot and just begin to brown. Add more oil, broth or water as needed so they don’t stick. But also be careful to sauté until all the liquid is gone. Takes about 5 or so minutes. Set aside.
- Place potato, cashews, white beans, milk, garlic, vinegar and salt into a high-speed blender and blend until smooth.
- Add sautéed veggies and pulse to incorporate. Pulse only a few times if you want the dip chunky, and more if you prefer it with smaller pieces.
- If using a bread bowl, then cut the top off and scoop out the soft bread inside (you can use your hands), leaving about a ½ inch border of bread.
- Pour mixture into the bread bowl (you may have a little left over depending on how big your bread bowl is) or a square baking dish (I used 8 x 8). You can also use a skillet if you prefer. If using a bread bowl, put it on a baking sheet.
- Sprinkle Parmesan over the top if using.
- Bake at 350 degrees for 15-20 minutes, or until the top is beginning to brown and the dip is heated through. Everything is cooked already so no need to worry about the veggies cooking, but you want it nice and heated all the way through.
- Once done, you can take out the dip and add the bread top and bread pieces to the cookie sheet. Bake for 5 minutes to get a slight crisp. This is totally optional.
- Enjoy nice and warm with the bread pieces, your favorite tortilla chips, veggies and crackers!
Notes
- My #1 Secret Tip for this vegan spinach artichoke dip recipe is to remove as much moisture from the spinach and artichokes as possible, before cooking. If I skip this step, the extra liquid prevents the dip from thickening properly as it bakes, which can leave the texture thin or separated rather than creamy.
- Use a warm potato: A warm cooked potato blends more smoothly than a cold potato and helps the base become creamier.
- Toast cashews: I toast my cashews lightly, until they just start to take on color. These add a richer flavor and color to the dip.
- Blend thoroughly: I blend the base until completely smooth before adding the vegetables, so the texture stays velvety.
- Brown vegetables: Allowing the spinach and onions to lightly brown adds a more intense savory flavor to the dip.
- Serve hot: The texture and flavor are best hot. I give this dip a few minutes to rest, then serve it immediately.
Nutrition
Calories: 115kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Sodium: 404mg | Potassium: 389mg | Fiber: 2g | Sugar: 1g
