This vegan spinach artichoke dip is so creamy you won’t believe it’s dairy free. Made with whole food ingredients, it’s healthy and delicious!
This recipe was originally published on 9/16/18
Taking the dairy out of traditional dairy filled foods can be tricky, but with a little creativity you can remake your favorite traditionally unhealthy recipes in a healthy whole food way.
It’s amazing what plants can do. If you haven’t realized it already by browsing this site, and many awesome others, you really can fool people into thinking things have dairy, when in fact they don’t!
Ingredients
Here’s the whole food ingredients you’ll need for this spinach artichoke dip recipe:
- Spinach
- Artichoke hearts
- Green onion
- Potato
- Raw cashews
- White beans
- Cashew milk
- Garlic
- White vinegar
- Sea salt
How To Make Vegan Spinach Artichoke Dip
Vegan spinach artichoke dip is a little different than the traditional version. You need to blend up that creamy base before you can mix it all together. Of course, you can use ready made vegan cream cheese but it won’t be as good or as healthy.
- Squeeze the water out of the spinach and artichokes.
- Sauté it all.
- Blend the creamy part.
- Add in the veggies.
- Bake! You can use a bread bowl or a baking dish.
- Enjoy!
Serving suggestions
Traditionally, spinach dip is baked and served hot. This vegan spinach dip is baked and best served straight from the oven, but you can definitely eat it cold as well. You can even warm it up again after it has been refrigerated!
I like to add some extra flavor to this dip by topping it with Vegan Parmesan and crushed red pepper, then serving it with any of the following:
- crackers
- tortilla chips
- pita chips
- raw veggies
- bread
You can also enjoy this recipe as more than a dip! Try:
- spreading it in a wrap or sandwich
- mixing it with pasta
Ingredient tips
- Use artichoke hearts in water. Not the ones in oil, you’ll just end up with a slippery mess when you go to squeeze them out, and the dip will be all wrong.
- If you must use apple cider vinegar instead of white distilled, be aware the tang won’t be the same. I have created and tested LOADS of sauces, both for my vegan cookbook and the vegan sauces on my website, and the two vinegars are good for different things. The white gives a much more sour tanginess to things, which is needed here. Apple cider vinegar has an underlying sweetness that pairs well with other flavors, but in this dip it isn’t enough sour tang.
- I used red potatoes but any starchy potato will work, just don’t use sweet. You can easily cook the potato in the microwave, or you can do it in the oven. You can also boil it but that will add more liquid to the recipe so you will need to reduce the milk by about ¼ to ½ cup. Start with using ¼ cup milk and keep adding until you get a thick, but scoopable consistency.
- The Vegan Parmesan is an optional topping but it adds such good flavor. Make it and keep the rest in your fridge to top anything and everything.
Preparation tips
- If you’re using frozen spinach make sure to squeeze all the water out, as well as with the artichokes. If you don’t do this, you will get way too much watery liquid and your dip will end up yuck.
- Sauté the spinach, artichoke and onions until just browning. This gives a slight caramelized flavor to it and makes it extra yummy.
- If you are not using a high speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder. You don’t want nut chunks in your dip, plus the creaminess won’t all be released so you won’t get that extra creamy result.
- If you’re using a bread bowl, cut the top off and scoop out the soft bread inside (you can use your hands), and leave about a ½ inch border of bread. Place the bread bowl on a baking sheet to bake.
Make ahead and storage tips
- Prep the Parmesan (if you’re using) and soak the cashews in advance to save time when making the dip.
- Mix up the dip ahead of time but wait to bake until you’re ready to serve. If you’re using a bread bowl, wait to put it in the bread until just before baking.
- This dip will keep in the refrigerator in an airtight container for up to 5 days.
- You can snack on the chilled dip, or reheat it to make it hot again.
Common Questions
The traditional version is usually some mix of cream cheese, mayo, sour cream and regular cheese. To make a vegan version, one made with whole foods, I had to take a different approach. I used a base of potatoes, cashews, and white beans for an irresistible creamy base that is also healthy. I also added the option of topping this vegan spinach dip with my grateable Parmesan, it really adds an extra layer of flavor to this dip.
The traditional type can be, as it’s generally made with mayo, cheese, and sour cream. This version uses only plant based, whole food ingredients for a healthier alternative.
Most spinach artichoke dips are served warm, but there’s no one right way of eating it! Serve it chilled as well if that’s what floats your boat.
Dairy filled spinach artichoke dip includes ingredients that can spoil if left out too long. Once it has cooled, the general rule of thumb according to the USDA is a few hours.
However this vegan spinach artichoke dip has no dairy in it. The base is vegetables and nuts so the risk of it spoiling is much lower. If you want to be ultra safe, then follow what the USDA recommends, but I have left this dip out at a party for the evening and it was still perfectly safe to eat.
More Vegan Dips
Whether you need an appetizer for a party or just something to shake up the after school snack game, these plant based recipes have you covered:
- Ultimate Vegan 7 Layer Dip
- Baked Vegan Buffalo Dip
- Healthy Vegan Bean Dip
- Vegan Queso Blanco
- Mexican Chili Cheese Dip
- Fully Loaded Guacamole
The Best Vegan Spinach Artichoke Dip
Equipment
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
- Oil, broth or water to sauté
- 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 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
- I used red potatoes but any starchy potato will work, just don’t use sweet. You can easily cook the potato in the microwave, or you can do it in the oven. You can also boil it but that will add more liquid to the recipe so you will need to reduce the milk by about ¼ to ½ cup. Start with using ¼ cup milk and keep adding until you get a thick, but scoopable consistency.
- If you are not using a high speed blender you can either soak the cashews overnight, boil them for 30 minutes or grind them into a fine powder using a coffee grinder.
- The Parmesan is an optional topping but it adds such good flavor. You can make my recipe and keep the rest in your fridge to top anything and everything.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sylvia says
This was a hit with the family- thank you!
Marie says
I made this today… I used 2 – 12oz jars of Trader Joe’s Marinated Artichoke Hearts- I drained them and then allowed them to drain further on several layers of paper towels for 30 min. Being marinated added to the flavor profile, in my opinion. I found another recipe for Spinach Artichoke dip at the same time I found this one, but chose this one to make because of the “real food” in it [white beans and potato] instead of 8Tb of Arrowroot or Tapioca flour in the other recipe. I will definitely be making this again!
veggiesdontbite says
Yay! I am so happy you liked it! Yes, my goal is to try and use mostly whole foods to recreate my favorites so it makes me so happy to hear you saw that! Thanks for the great review!
Ann says
Hello! Has anyone tried making this a day in advance?
Thanks, can’t wait to try it.
veggiesdontbite says
Hi Ann! Yes! I have. I would make it and save to bake until you are ready to serve. Just store in the fridge in an airtight container, and the next day when ready put it in a pan and bake.
Khrystye says
Just made this and love it! With the leftovers, I added nooch, red pepper flakes, and put it on a crust–that made a delicious pizza! Thank you for the recipe!!!!!
veggiesdontbite says
That sounds amazing! So happy you liked it!
steviefbillman says
This dip really is perfect for a summer party! You can snack with veggies or chips, and you will become obsessed with it! Delicious.
Sue says
Sophie, thanks for this delicious-sounding recipe. It reminds me of your cauliflower dip, which you know I love so much!! Can’t wait to make this. Happy 4th.
veggiesdontbite says
Yes! It was based off of that recipe. I knew you’d like it! I hope you have a safe and happy 4th Sue!!
Kristie says
Made this for an appetizer for Christmas Day and it was delicious! The base before I added the spinach and artichokes was so rich and creamy that I could’ve eaten that with a spoon for days! I will definitely be incorporating that into other recipes.
veggiesdontbite says
I am so happy to hear Kristie!! Yay!
Lue says
I didn’t want to share any of this dip with the hubs. So good!
veggiesdontbite says
Haha!! Yay! So happy you liked it. But maybe share just a tad 😉
Sue says
I’m not sure I’m going to bake this; it’s already delicious!! Thanks for another winner Sophia. 🙂
karin says
Question…Is there any substitute for the cashews? We have tree nut allergies in the family.
veggiesdontbite says
Hi Karin! So the truth here is that cashews make the creamiest vegan creamy sauces. So there isn’t anything that will make it as good. However, there are a few options to make a decent version, that you will probably like since you are used to not eating the cashews. I would try upping the white beans and the potato a bit. You could also try using sunflower seeds but that will leave a touch of a sunflower seed taste. Let me know what you try!
The Vegan 8 says
Well like we discussed, you know I LOVE me some spinach artichoke dip! I love all the ingredients and use the white vinegar in my version too and am ALL for white vinegar, haha! It is like no other vinegar in terms of flavor so I know this would be super yummy. Definitely need to give it a try girl! I love how creamy it is!!
veggiesdontbite says
Thanks girl!! Yes! Isn’t it amazing the tang white vinegar uses? I love it in certain sauces! I can’t wait to try your cream cheese spinach dip too. I think I will just drown myself in spinach dip! LOL!
Julie Pruitt says
Hi – love your recipes and try to share them on social media. I’m having problems sharing this recipe. It’s not posting a lovely photo as your recipes usually do. Help! Thank you ~ Julie.
veggiesdontbite says
Hi Julia! I checked it last night and again now and I have no problem using my share buttons to share. I see the photo and everything. Are you using my share buttons or trying to share in another way?
Janna Montgomery says
Love this although I don’t use any white vinegar because of the health consequences. I even use apple cider vinegar sparingly and try to use lemon juice instead. I always think, why be plant based then if not to be healthier?
Great recipe otherwise. Just substitute lemon juice. ❤️
veggiesdontbite says
Hi Janna! You are welcome to use lemon juice, although the flavor may be a little different so just keep that in mind. I have no issues with vinegar at all and love using it for that perfect tang.