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Dig into my creamy vegan spinach artichoke dip -a healthier, dairy-free twist on the classic that's just as rich and delicious. Made with wholesome ingredients, it's perfect for anyone looking for a plant-based dish for parties, picnics, or as an easy appetizer for family meals. This versatile recipe makes for the ultimate dip, spread, or topping!
Transforming traditional dairy-filled dishes can be challenging, but with a little creativity, I have been able to easily turn all of my favorite recipes into delicious, dairy-free versions. And now I have finally locked down the best vegan spinach artichoke dip!
Just like in my vegan buffalo chicken dip, this recipe uses convenient whole-food ingredients!
The classic spinach and artichoke dip is usually loaded with cream cheese, mayo, sour cream, and regular cheese. To make a healthier, vegan option from scratch, I took a different approach. For a creamy, irresistible base, I used a blend of potatoes, cashews, and white beans-an amazing combination for achieving the best texture.
For an added burst of flavor, I like to top this plant-based spinach artichoke dip with some vegan parmesan cheese-it really takes the dip to the next level!
If you want even more healthy appetizer ideas to snack on or serve at your next party, be sure to check out my vegan bruschetta and vegan fondue!
🥘 Ingredients
Everything needed for my healthy vegan spinach artichoke dip is super easy to find at any local grocery store! Here is what to gather:
Spinach: I have made this using both fresh or frozen (defrosted) spinach and it turns out well either way!
Artichoke Hearts: I use a whole can of artichoke hearts in this recipe since it really is the star.
Green Onion: I really love the addition of green onions in this dip. When sauteed with the spinach and artichoke, the green onion elevates all the flavors and pairs perfectly with the other ingredients.
Oil: Any oil will work to saute the veggies - I prefer avocado oil. Alternatively you can use a splash of broth or even just water.
Creamy Base: For the creaminess in this dip I use a blend of baked potato, raw cashews, white beans, and cashew milk. I like cashew milk because it has a neutral flavor but any unsweetened plant-based milk will work. For the potatoes, I used red potatoes but any starchy potato will work, just don't use sweet. You can always use ready made vegan cream cheese instead of making this base, but it won't be quite as good or as healthy.
White Vinegar: I use a little splash of white vinegar to add a subtle tangy flavor to the dip while not overpowering the other flavors. If you must use apple cider vinegar instead of white distilled, be aware the tang won't be the same.
Garlic & Salt: I use garlic and sea salt to build additional flavor in this vegan spinach artichoke dip recipe.
Vegan Parmesan (Optional): I love to add an extra boost to this dip by topping with some vegan parmesan, but this is optional!
🔪 How To Make Vegan Spinach Artichoke Dip
Making my vegan artichoke dip recipe is a little different than the traditional version. You need to blend up the base before you can mix it all together. Follow along with my straightforward steps:
Preheat The Oven: First, I preheat my oven to 350 degrees Fahrenheit (175 degrees Celsiuc) while I prepare the dip.
Prepare Spinach & Artichoke Hearts: If I'm using frozen spinach, I squeeze out as much water as I can with my hands until I have about 1 cup. I do the same with the artichoke hearts, squeezing out the excess water until I get 1 cup.
Sauté Vegetables: Then, I heat a pan over medium with a drizzle of oil, adding in the spinach (fresh or defrosted), artichoke hearts, and green onions. I sauté for about 5 minutes, making sure everything gets hot and slightly browned. I also make sure all the liquid evaporates, adding a little more oil, broth, or water if needed. Once done, I set the veggies aside.
Blend Creamy Base: In a high-speed blender, I combine the potato, cashews, white kidney beans, milk, garlic, vinegar, and salt. I blend until the mixture is nice and smooth.
Mix In Vegetables: Now, I add the sautéed spinach and artichokes to the blender. When I am wanting a chunkier dip, I pulse a few times. For a smoother dip, I pulse a bit more.
Prepare Bread Bowl (Optional): On those special occasions when I feel fancy I prepare a bread bowl by cutting off the top and scoop out the inside. I leave about a ½-inch thick border.
Assemble The Dip: I pour the mixture into the bread bowl or into an 8×8 baking dish or skillet. If I'm using a bread bowl, I place it on a baking sheet. I like to sprinkle vegan parmesan over top but this is optional.
Bake: I bake the dip for 15-20 minutes, until the top is slightly browned. Everything is cooked already so no need to worry about the veggies cooking, but you want it nice and heated all the way through.
Serve: I serve the warm dip with bread pieces, tortilla chips, veggies, or crackers, and enjoy!
📖 Variations
Add Spice: I love to mix in some chopped pickled jalapeños for a bit of a kick! Red pepper flakes or cayenne pepper can also be used to turn up the heat!
Other Mix-Ins: Feel free to add in other chopped veggies or swap the green onion out for something different. I have used sweet onion, bell peppers, and cauliflower to keep things new and interesting.
Nut-Free: While it is technically possible to make my dip nut free, it won't have as much creaminess. Omit the cashews and substitute them with potato and white beans. I have also tried replacing them with sunflower seeds. The flavor changes slightly but it is still yummy.
🍽 Serving Suggestions
So what do you eat spinach artichoke dip with? I like to add some extra flavor to this dip by topping it with vegan parmesan and crushed red pepper. It makes a great healthy dip, filling, spread, or side. Try serving it with any of the following:
Dippers: When I want to keep things super simple I just serve this healthy spinach artichoke dip with one or two of the following:
Looking to take things a step further? This recipe can be used in other creative ways whether you spread it, scoop it on top, or mix it in:
🧊 Storing And ♨️ Reheating
Prep Ahead: When I want to prepare the dip ahead of time, I mix it all up but wait to bake until I am ready to serve. If you're using a bread bowl, wait to put it in the bread until just before baking.
Refrigeration: I store leftover vegan spinach and artichoke dip in the refrigerator in an air-tight container for up to 5 days.
Freezing: When I freeze this dip for longer storage I skip the spinach and artichokes. I freeze the base on its own in an airtight freezer safe container for up to 3 months. Once I am ready to enjoy the dip, I simply defrost the base, re-blend, then proceed with the recipe! The texture may change a bit.
Reheating: I either snack on the chilled dip, or reheat it to make it hot again. I warm it in the oven at 350 degrees, or microwave it in 30 second increments until warm, stirring occasionally.
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