This Vegan Spinach Artichoke Dip is the Best and Easiest! For your next plant-based snack spread or game day, try this creamy, tangy, and garlicky vegan spinach artichoke dip.
Dips are always a hit at parties, and spinach artichoke dip is a classic! I prefer to serve this vegan spinach artichoke dip with thinly sliced baguette or pita chips. It’d also go well with carrot sticks, tortilla chips, or pita bread.
The BEST thing about this dip is how creamy, cheesy, and delicious it is despite being dairy free. The second best thing about it is how simple it is to make!
It’s ideal for holiday events, potlucks, game days, movie nights, or whenever you want a warm and creamy homestyle dip! It’s the ultimate in nutritious comfort food!
INGREDIENTS FOR VEGAN SPINACH ARTICHOKE DIP
The artichoke dip gets its full flavor and creaminess from baking in the oven, so this recipe is essentially hands-off. To begin, sauté the aromatic garlic and wilt the spinach on the heat. What you’ll need to create vegan artichoke dip:
Oil: for fast wilting spinach and sauté the garlic. You can use any cooking oil you like.
Garlic: which has a rich umami flavor.
Young, fresh spinach: Don’t worry if it seems like a lot because it will wilt down rapidly!
Vegan cheese: Although you may make your own cashew cream cheese.
Vegan mayonnaise: Vegan mayo from Follow Your Heart is excellent.
Hearts of Artichoke: Make sure to chop them up finely so that your dip will be simple to eat with crackers or chips.
Dietary yeast: You could also use your preferred vegan parmesan cheese in its place.
HOW TO MAKE VEGAN SPINACH ARTICHOKE DIP
Preheat the oven to 400 degrees Fahrenheit.
In a large saucepan over medium heat, heat the oil. Saute the garlic until browned, for about 2 minutes. Sauté the spinach until wilted. Take the pan off the heat.
Combine the vegan cream cheese, mayo, artichoke hearts, nutritional yeast, sautéed spinach, salt, and pepper in a baking dish.
Bake the dip for 15-20 minutes, or until it is hot and bubbling. Serve hot!
It is ideal for scooping up with sliced bread, crackers, tortilla or pita chips, or veggie sticks. This spinach artichoke dip is definitely the best, and I know you’ll like it as much as I do!
HOW TO STORE LEFTOVERS
Refrigerator: Store covered in the refrigerator for 3 to 4 days.
Freezer: Spinach artichoke dip freezes well and can be kept in freezer-safe containers for up to 2 – 3 months. Allow it to defrost before reheating.
Reheat: in the oven at 375°F for 10 to 15 minutes, or until thoroughly warmed. Alternatively, microwave in 30-second increments, stirring after each interval, until heated. Give it a nice stir and serve!
Substitutions & Swaps
- Frozen spinach: Instead of fresh spinach, use a 10-ounce container of frozen spinach (thawed and drained).
- Oil-free: If you’re trying to avoid using oil, you can sauté the garlic and cook the spinach in a skillet with a splash of water.
Tortilla chips, naan bread, pita bread, bread bowl, baguettes, crackers, crostini, pretzel chips, fresh veggies, pita chips, or breadsticks are all good accompaniments to your spinach artichoke dip.
To make it healthier and lighter, use light cream cheese and sour cream instead of cheese in the recipe.
Freezing this dip is not suggested since dairy products curdle or separate when frozen.
The Best Vegan Spinach Artichoke Dip
- 14 ounce 1 can artichoke hearts drained and chopped
- ⅓ cup Vegan mayo
- 16 ounces Vegan cream cheese room temperature
- 10 ounces Fresh baby spinach
- 3 Garlic cloves, chopped
- 1 tsp Oil
- ¼ cup Nutritional yeast or vegan parmesan
- ¼ tsp Black pepper
- ¼ tsp Salt
- Preheat the oven to 400 degrees Fahrenheit.
- In a large saucepan over medium heat, heat the oil. Saute the garlic until browned, for about 2 minutes. Sauté the spinach until wilted. Take the pan off the heat.
- Combine the vegan cream cheese, mayo, artichoke hearts, nutritional yeast, sautéed spinach, salt, and pepper in a baking dish.
- Bake the dip for 15-20 minutes, or until it is hot and bubbling. Serve hot!