Greetings, my chickpeas! Today's Easy Vegan Spinach Artichoke Dip is perfect for game day, potlucks, or as a party snack. It's creamy & flavorful without any of the dairy, easy to make, and a crowd pleaser.
This recipe would be a great vegan option for any upcoming Christmas parties! Let's dive in.
Inspiration for Easy Vegan Spinach Artichoke Dip
I always reach for the dip options at any party. One common option is baked spinach artichoke dip, but usually it is packed full of dairy. I wanted to create my own version that was flavorful, delicious, & creamy - but without any dairy!
This one has that tangy artichoke flavor we all love, but with some vegan substitutions! We are using cashews here in place of dairy as they blend up to be beautifully creamy. We also have a bit of optional vegan parmesan if you want to intensify that salty and cheesy flavor.
Ingredients
The ingredients we use give us a creamy consistency, as well as a lot of tangy flavor. Here's what we are working with today.
- Garlic & onion: these provide a flavorful base for our spinach artichoke dip.
- Artichoke & spinach: the stars of our show! These are a classic combination and they work great together.
- Cashews & nondairy milk: our main dairy replacements. The cashews blend up to be nice and smooth, giving us that creamy texture.
- Vegan parmesan & nutritional yeast: these provide a cheesy flavor! The vegan parmesan is optional, but does add a boost of cheesy vibes.
- Lemon juice, garlic salt, and dijon mustard: just a couple extra flavor boosters to increase the acidity and brighten up the dish!
How to Make Easy Vegan Spinach Artichoke Dip In
Hosting a party is stressful enough, there's no need for the food you serve to cause more stress! For that reason, I made sure to keep this Vegan Spinach Artichoke Dip pretty easy to make and assemble. Full recipe at the bottom of the post, but here are the basics!
- Preheat oven to 400F.
- Saute your onion and garlic for 2-3 minutes. Add in the artichokes and cook another 3 minutes. Toss in the spinach and cook until just wilted. Remove from heat and set aside.
- Blend together all other ingredients until smooth.
- Add in most of the spinach-artichoke mixture and pulse a few times. Fold in the last cup of the mixture until combined.
- Transfer to an oven-safe dish and bake for 15-20 minutes.
- Serve and enjoy!
Tips & Tricks
I am honestly in love with how this Vegan Spinach Artichoke Dip came out. I want you to love it as much as I do - so here are some ideas on how you can best enjoy this party favorite!
- If you want even more flavor, feel free to add a bit more garlic salt or lemon juice to taste. I would suggest folding these in at the end of step 4. This dip usually comes out very flavorful, but may vary a bit depending on how strong your onion and garlic are.
- If you have a vegan cheese that melts really well, feel free to sprinkle on top before baking your dip! This would add a fun extra layer of cheesy goodness.
- This Easy Vegan Spinach Artichoke Dip is best enjoyed warm. If you have leftovers that land in your fridge, they actually reheat pretty well! You can scoop a serving into a microwave-safe bowl and pop it in the microwave for 30-60 seconds to reheat.
- Looking for other delicious vegan party-worthy food? You may also love my Ultimate Vegan 7 Layer Dip or my Quinoa Tabbouleh!
Enjoy!
📖 Recipe
Easy Vegan Spinach Artichoke Dip
Ingredients
- 4 cloves garlic - minced
- 1 small yellow onion - diced
- 2 cans quartered artichoke hearts - drained & excess liquid pressed out with hands
- 2 cups spinach
- 1 cup cashews - soaked in very hot water for 20-30 minutes (OR in room temperature water overnight)
- 1 cup nondairy milk - (I usually use cashew milk)
- 1 Tbsp + 1 tsp lemon juice
- ⅓ cup nutritional yeast
- ½ teaspoon garlic salt
- 1 teaspoon dijon mustard
- Optional: ¼ cup vegan parmesan
Instructions
- Preheat oven to 400F.
- Sauté veggies: Heat a medium nonstick pan over medium-high heat. Add your garlic, onion, and a splash of water to prevent sticking. Sauté for 2-3 minutes, adding more water to prevent sticking as needed. Add the artichokes to the pan, cook for another 3 minutes.(Continue to add more water as needed).Toss in the spinach and continue to cook for 1 minute, or until the spinach starts to wilt. Remove pan from heat and set aside.
- Blend base: In a high powered blender, combine the soaked cashews, nondairy milk, lemon juice, nutritional yeast, garlic salt, dijon mustard, and optional vegan parmesan (if using). Blend until smooth.
- Combine with sautéed veggies: Reserve 1 cup of the cooked spinach-artichoke mixture and set aside. Add the remaining mixture to the blender and pulse a few times to incorporate. Fold the reserved artichoke-spinach mixture into the blended dip with a spatula until evenly combined.
- Bake: Transfer your spinach artichoke dip to an oven-safe dish. Bake for 15-20 minutes, or until the edges are slightly golden.
- Serve warm and enjoy! This dip is excellent served with toasted bread, crackers, tortilla chips, or fresh veggies.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your artichoke-dip-making ways.
Stay joyfully balanced!
Juyali says
I love this recipe. So tasty! Spinach artichoke is my favorite.
Delaney Marie says
Thanks so much, so glad you enjoyed!
Kat says
This was my contribution to the Superbowl snacks. My family couldn't tell it was vegan and everyone was raving about it. We served it with all sorts of crackers. Gonna have to make it again sometime.
Delaney Marie says
A perfect Superbowl snack! Thanks for sharing!