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    Home Β» Recipes Β» Vegan Appetizers

    Vegan Spinach and Artichoke Dip

    Published: Oct 25, 2024 Β· Modified: May 15, 2025 Β· by Puja Verma

    Jump to Recipe Print Recipe

    This vegan spinach and artichoke dip is your go-to for a crowd-pleasing dip (that no one will know is vegan!). Made with simple ingredients and ready in under 30 minutes, it’s perfect for game days, parties, or any weeknight. Serve it with crackers, pita bread, or veggie sticks!

    Vegan spinach and artichoke dip in a wooden serving bowl next to toasted baguette slices and crackers.

    With only 10 ingredients and straightforward steps, this vegan spinach and artichoke dip is as easy as it gets. And if you love no-fuss dips, check out my butter bean hummus to make a full appetizer spread!

    Why I Love This Recipe

    I’m not kidding when I say this vegan spinach and artichoke dip recipe is a breezeβ€”just blend the creamy base, toss everything into a pan to bake, and you're good to go!

    With chopped spinach, artichoke hearts, and a cashew-based "cheese" sauce, it’s ultra-rich and savory (without the need for dairy!). Whether you’re vegan, lactose intolerant, or just looking for a healthier alternative, this warm dip always hits the spot.

    It's creamy and gooey, with a savory aroma from garlic, miso paste, and chives. And since it’s so versatile, this is the perfect recipe for all your potluck, picnic, game day, and holiday gathering needs!

    Ingredient Notes

    Vegan spinach and artichoke dip ingredients laid out.
    Garlic and soy milk are not included in the image.

    Here’s a breakdown of what you’ll need for this vegan spinach and artichoke dip.

    • Spinach: Adds color and a nutritional boost to the dip. I use frozen spinach for convenience, but you can use an equal amount of fresh spinach if you prefer.
    • Artichokes: Canned or jarred artichokes both work perfectly here, adding a tangy, slightly earthy flavor that pairs well with the creamy base. Make sure to drain them well.
    • Chives: I love to mix in chives for an extra pop of green and to provide a mild onion taste without overpowering the dip.
    • Cashews: Form the creamy, dairy-free base of this dip. For the best texture and flavor, make sure your cashews are raw and unsalted.
    • White Miso Paste: Adds a savory, umami element that emulates the cheese traditionally found in this dip. Look for white miso paste at your local Asian food market.
    • Garlic: I use both fresh garlic and garlic powder to provide an aromatic kick and round out the dip's overall savory flavor.
    • Soy Milk: I opt for plain, unsweetened soy milk to help blend the cheese mixture and create an ultra-creamy dip consistency.
    • Nutritional Yeast: Gives the dip its β€œcheesy” flavor, making it taste like a classic spinach and artichoke dip. You’ll find the best deals on nutritional yeast at any bulk food store.

    Substitutions

    • Artichokes: If you don’t have artichokes, diced zucchini can provide a similar texture with a milder flavor. SautΓ© the zucchini first to remove excess moisture. Use about 1 cup of diced zucchini in place of the artichokes.
    • Chives: Scallions (green onions) will also work! Use an equivalent amount. 
    • Cashews: If you need a nut-free option, try silken tofu for a similar creamy texture. It’s lighter, so the dip won’t be as rich, but you can use the same amount as cashews.
    • Garlic: If you don’t have fresh garlic, you can use all garlic powder. Add ΒΌ teaspoon of garlic powder for each clove.
    • Soy Milk: Feel free to use any dairy-free milk here! Think almond, oat, cashew, etc.
    • Nutritional Yeast: Can’t find nutritional yeast? Add more miso paste for that umami kick (with a slightly less cheesy flavor profile). Use about 1 teaspoon of miso paste for every tablespoon of nooch.

    How to Make

    You’ll love how quick and easy this vegan artichoke dip is to prepare. Just follow all my tips!

    Preparation

    A saucepan of raw cashews submerged in water.

    Set the oven to 400 degrees Fahrenheit. Boil some water and add cashews for 5 minutes till they soften. But you can also soak them in room temperature water overnight for an even creamier result!

    Cooking

    Frozen spinach and artichoke in a mixing bowl.

    Step 1
    Rinse and drain the frozen spinach, squeezing out as much water as possible. Rinse off excess brine from the canned artichokes and separate the layers. Add the spinach to a mixing bowl with the artichokes and ΒΌ cup chives.

    Vegan cheese blend in a blender cup.

    Step 2
    Place the cashews, miso paste, nutritional yeast, garlic (fresh and powdered), soy milk, and salt in a high-speed blender. Blend the mixture until smooth and creamy, scraping down the sides a few times.

    Vegan spinach and artichoke dip in a mixing bowl.

    Step 3
    Pour the cashew mixture over the spinach and artichokes. Stir well until everything is evenly coated and incorporated. Taste the mixture before baking and adjust seasonings if neededβ€”add more nutritional yeast for cheesiness or salt to bring out the other flavors.

    Vegan spinach and artichoke dip in a cast iron pan.

    Step 4
    Transfer the mixture to an 8-inch cast-iron skillet or other oven-safe dish. Bake for 10 minutes until the top is golden and the edges are bubbling. For an extra crispy top, broil the dip for 2-3 minutes, but watch it closely to prevent burning!

    Vegan spinach and artichoke dip over a toasted baguette.

    Step 5
    Remove the dish from the oven and let it cool for a few minutes before serving. Garnish your vegan spinach and artichoke dip with the leftover chives or other fresh herbs, pita bread, chips, crackers, veggie sticks, or slices of crusty bread.

    Expert Tip

    Achieving an ultra-creamy vegan spinach and artichoke dip hinges on how you soak and blend the cashews. Whether you opt for room temperature water or boiling water for a quick soak, you’ll know the cashews are ready when they split easily.

    Any unblended cashew pieces will affect the texture, so be patient and blend in short bursts, scraping down the sides of the blender. Also, if your blender is struggling to process the mixture, add an extra tablespoon of soy milk to help move it along.

    Cooking Tips

    • Squeeze Your Spinach: If you opt for frozen spinach, is essential to thaw and squeeze out excess water to prevent the dip from turning out watery.
    • Let it Rest: After taking your dip out of the oven, let it sit for a few minutes. This helps it thicken the texture slightly, making it easier to scoop up!
    • High-Quality Artichokes: Canned or jarred artichokes packed in water or brine work best here. Avoid ones in oil because they’re typically too heavy for a dip like this.

    Frequently Asked Questions

    What can I do if my dip is too thick?

    Incorporate a splash of plain, unsweetened plant milk or some vegetable broth. Add a little at a time until you reach a scoopable consistency.

    How can I make this dip spicier?

    Mix in crushed red pepper flakes, diced jalapeΓ±os, or hot sauce. Start with a small amount and adjust the spice level to suit your taste.

    Why is my dip watery after baking?

    It might be from excess moisture in the spinach or artichokes. Remember to drain and squeeze them thoroughly before mixing. If needed, cook your vegan artichoke dip a little longer to let the extra liquid evaporate.

    Storing & Reheating

    If you have leftover vegan spinach and artichoke dip, let it cool completely before storing it.

    Fridge
    You can keep this dip in an airtight container in the fridge for up to 3-4 days.

    Freezer
    This dip freezes well, too! Prepare it up until baking, then transfer it to a baking dish wrapped in plastic wrap and foil. Store it in the freezer for up to 3 months. Bake it straight from frozen, adding an extra 15-20 minutes to the cooking time.

    Reheating
    Reheat this vegan artichoke dip in the oven at 350 degrees Fahrenheit for 10-15 minutes until warm. You can also microwave it in 30-second intervals, stirring in between.

    More Vegan Dips and Sauces

    • Red pepper pesto in an open glass jar topped with basil leaves and spreader knife in it.
      Red Pepper Pesto
    • Black Bean Hummus
    • Vietnamese peanut sauce topped with crushed peanuts in a serving bowl with a spoon in it.
      Vietnamese Peanut Sauce
    • Spinach pesto in a bowl with a wood spoon in it.
      Spinach Pesto
    Vegan spinach and artichoke in a round cast iron skillet.

    Vegan Spinach and Artichoke Dip

    5 from 1 vote
    Prep Time: 10 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 20 minutes mins
    Serving Size: 6
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This ultra-rich vegan spinach and artichoke dip is super easy to make with just 10 simple ingredients. If you are looking for a healthier alternative, this warm dip always hits the spot with chopped spinach, artichoke hearts, and a cashew-based "cheese" sauce. It's so creamy with a savory aroma from garlic, miso paste, and chives. Perfect for potlucks, picnics, game day,s and holiday gathering needs.

    INGREDIENTS
      

    • 16 ounces frozen spinach thawed and drained
    • 28 ounces artichoke hearts canned
    • β…“ cup chives finely chopped
    • 1 cup cashews raw
    • 1 tablespoon white miso paste
    • 1 tablespoon garlic minced or paste
    • ΒΎ cup soy milk
    • ΒΌ cup nutritional yeast
    • 2 teaspoon garlic powder
    • 2 teaspoon salt

    METHOD
     

    • Preheat oven to 400℉.
    • Submerge cashews in a bowl in boiling water and boil for 5 minutes. Once the cashews have softened, then drain out the water, and set aside to cool off.
      Note: You can also submerge them in room temperature water overnight.
    • Drain out the thawed and pre-chopped frozen spinach. Make sure to squeeze out all the excess water from the spinach.
      Rinse off excess brine from the canned artichokes and take apart the layers. Feel free to chop the layers into small pieces, if you prefer.
      Place the spinach in a mixing bowl with artichokes and ΒΌ cup chives (reserve the rest to garnish). Toss together and set aside.
    • Place the remaining ingredients (softened cashews, miso paste, nutritional yeast, garlic, soy milk, garlic powder, salt) into a high speed blender. Blend till all ingredients blend to be smooth and creamy.
    • Pour over the creamy mixture on the spinach and artichokes, and mix it together till combined.
    • Transfer the spinach and artichoke dip in an 8-inch cast iron skillet and bake for 10 minutes.
    • Garnish with reserved chives and serve with toasted baguette slices or crackers.

    NOTES

    • Squeeze Your Spinach: If you opt for frozen spinach, is essential to thaw and squeeze out excess water to prevent the dip from turning out watery.
    • Let it Rest: After taking your dip out of the oven, let it sit for a few minutes. This helps it thicken the texture slightly, making it easier to scoop up!
    • High-Quality Artichokes: Canned or jarred artichokes packed in water or brine work best here. Avoid ones in oil because they’re typically too heavy for a dip like this.

    NUTRITION

    Calories: 203kcal | Carbohydrates: 19g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1443mg | Potassium: 512mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9080IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 3mg
    Course: Appetizer, Snack
    Cuisine: All, American
    Keyword: vegan artichoke dip, vegan spinach and artichoke dip
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Puja Verma says

      October 25, 2024 at 12:25 pm

      5 stars
      OMG! So yum πŸ˜‹

      Reply
    5 from 1 vote

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    Puja from Green Heart Love

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