This easy Vegan Spinach Artichoke Dip is nut free and comes together quickly. It's creamy, a little bit tangy, and great for pairing with crostini, chips, or veggies. Perfect for holidays, parties, or any time you're in the mood for a vegan appetizer!
Get ready to dig into this delicious Vegan Spinach Artichoke Dip! It has the perfect combination of creaminess and tanginess that makes it an absolutely addictive appetizer or snack.
This vegan dip recipe is super simple. With just a few minutes of prep-work, you'll have it in the oven, and 20 minutes later it'll be done!
Pair this vegan dip with chips, crostini, raw veggies, or whatever you like and serve it at your next holiday party or game day gathering. It's a perfect crowd pleaser that'll have everyone asking for the recipe!
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Ingredient notes
Here's what you need to make this vegan artichoke and spinach dip!
- vegan cream cheese-- Use any kind of plain vegan cream cheese that you like. Kite Hill makes an oil-free version.
- vegan mayo -- You can either use your favorite store-bought mayo or make your own oil-free version.
- nutritional yeast-- This adds the cheesy flavor and helps bind the other ingredients.
- lemon juice -- Just for a bit of citrusy tang.
- dried basil -- For an earthy flavor.
- dried oregano -- Same as above. Don't use fresh herbs for this recipe.
- salt -- To enhance the other flavors.
- garlic -- An easy aromatic to help ground this dish. Feel free to add more for extra garlic flavor. Granulated garlic is fine if you don't have fresh.
- canned or jarred artichoke hearts -- They should be marinated in brine. Don't use fresh artichokes for this recipe.
- frozen spinach (thawed) -- Using frozen spinach in this recipe saves time. If you prefer to use fresh or you just have a big bag that needs to be used up, just sauté a half pound or so until it fits into a half cup. Be sure to drain off any excess water.
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- Preheat the oven to 425F or 220C.
- Prep the ingredients. Thaw and squeeze any excess water from the spinach and mince or grate the garlic. Drain and rinse the artichoke hearts. Roughly chop the artichoke hearts and remove any excess water. Set aside.
- Add the cream cheese, mayo, nutritional yeast, lemon juice, basil, oregano, and salt to a mixing bowl. Mix until everything is incorporated.
- Add the garlic, spinach, and artichoke hearts to the bowl. Mix until everything is evenly incorporated.
- Transfer the mixture to a baking dish (8x8-inch or 9x11 inch). Bake for 20 minutes or until the top is crispy and bubbly on the sides.
- Remove from the oven and let cool for at least 5 minutes before serving.
Hint: This dip does bubble up a bit, so be sure to choose a baking dish big enough to leave a little space between the rim and the top of the mixture.
Variations
Here are a few ways to switch things up!
- Spicy - add red pepper flakes to the mixture or top it with buffalo sauce.
- Extra Garlic -- Measure with your heart!
- Oil-Free - use this homemade vegan aioli and Kite Hill Cream Cheese.
See this buffalo chickpea dip for more delicious vegan dips!
Equipment
For this recipe you need a cutting board and knife, as well as a mixing bowl and baking dish. I also like to use a microplane to grate the garlic.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve this vegan spinach artichoke dip for a cozy night in or as part of a party appetizer spread. It's perfect for serving as an appetizer before the big meal at Christmas or Thanksgiving. Or serve it up as a delicious game-day snack!
Storage
Store any leftovers in the refrigerator for up to 5 days.
Top Tip
Make sure to let it cool for about 5 minutes before serving so that no one burns their mouth. But remember, this vegan dip is best served warm. So serve it up right away after that or keep it hot on a warming tray.
FAQ
Sure! You'll need about a half pound of fresh spinach. Sauté it with a little water until it's reduced to a half cup and then drain off any excess water.
Sure! just whip up the dip and place it in the refrigerator in a covered baking dish for up to 24 hours. When you're ready to serve it, just pop it in the oven for 20 minutes.
Related
Looking for more vegan spinach recipes? Try these:
Pairing
Want more vegan appetizers? Check out these:
📖 Recipe
Vegan Spinach Artichoke Dip (Easy + Nut-Free)
Equipment
Ingredients
- 8 oz vegan cream cheese
- ⅓ cup vegan mayo
- ¼ cup nutritional yeast
- 2 teaspoons lemon juice
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 2 cloves garlic
- 15 oz can of artichoke hearts drained and rinsed
- ½ cup frozen spinach thawed, with excess water removed
Optional Garnish
Instructions
- Preheat the oven to 425F or 220C.
- Prep the ingredients. Thaw and squeeze any excess water from the spinach and mince or grate the garlic. Drain and rinse the artichoke hearts. Roughly chop the artichoke hearts and remove any excess water. Set aside.
- Add the cream cheese, mayo, nutritional yeast, lemon juice, basil, oregano, and salt to a mixing bowl. Mix until everything is incorporated.
- Add the garlic, spinach, and artichoke hearts to the bowl. Mix until everything is evenly incorporated.
- Transfer the mixture to a baking dish (8x8-inch or 9x11 inch). Bake for 20 minutes or until the top is crispy and bubbly on the sides.
- Remove from the oven and let cool for at least 5 minutes before serving.
Notes
- Nutritional info is an estimate based on store-bought products and may vary based on the ingredients you choose.
Cheryl says
Making this recipe now, but the Fahrenheit and Celsius description is reversed. It should be 425 Fahrenheit or 220 Celsius
Julianne Lynch says
Whoops! Good catch! I updated the recipe. I hope you liked it!