This is the best vegan spinach artichoke dip! It's so rich and creamy you would never know it's made with no cheese and no milk and is dairy-free, Whole30 and paleo! Ready in less than 30 minutes this makes the perfect appetizer or snack.
Why you will love this recipe:
- The taste! This paleo spinach and artichoke dip is so creamy and delicious. Perfect for chips, crackers or raw vegetables
- It's ready in under 30 minutes.
- This dip is always a crowd pleaser and even my non-vegan friends and family always comment on how delicious this dip is.
- Not only is it vegan but it's also dairy free, plant based, Whole30 and paleo.
- It stores well in the fridge and makes really great leftovers the next day so it's a great meal prep option.
- This vegan dip is made with whole foods, no processed ingredients and many simple ingredients that you can easily find at the grocery store. It's a healthier version of a classic spinach and artichoke dip recipe.
- It's made without tofu and without cream cheese and instead uses ingredients like cashews, coconut milk, and nutritional yeast to give it a creamy, cheesy flavour.
- You can also use this dip to top sandwiches or meat and fish dishes.
If you love healthy delicious dips you will also love my roasted red pepper dip and homemade hummus.
Taste and texture:
This spinach artichoke dip is so rich and creamy. It has a delicious cheesy flavour, yet is made with no cheese and no dairy. It's a delicious dairy free twist on a classic spinach artichoke dip.
Key ingredients and substitutions:
For the exact measurements and full ingredient list refer to the recipe card at the end of this post.
- Raw cashews - cashews are used to help make the most creamy sauce for this spinach dip while keeping it dairy free. Be sure to use raw cashews rather than roasted cashews to make this creamy vegan spinach artichoke dip.
- Coconut milk - coconut milk is blended with the raw cashews to make the most creamy and rich sauce without having to use any butter, cream or milk. I recommend using full fat coconut milk for the best taste and texture. If you can't have coconut milk I would use a thick cashew milk instead. I don't recommend using almond milk as I find it isn't thick and creamy enough.
- Nutritional yeast - nutritional yeast is the secret to giving this vegan spinach dip a cheesy flavour, without any cheese!
- Spinach - you can use either fresh spinach or frozen spinach to make this dip. It adds healthy green veggies to this dip and gives it a pretty color too.
- Artichoke hearts - canned artichoke hearts add a delicious flavour and texture to this vegan dip recipe.
- Lemon juice - this helps enhance the delicious flavours of this easy vegan spinach artichoke dip recipe. I recommend using freshly squeezed lemon juice for the best taste.
- Avocado oil - to help make this vegan artichoke dip extra creamy! If you don't have avocado oil you can easily use olive oil instead.
How to make this recipe:
Step one:
Place all the ingredients for the sauce into your Vitamix blender or other high-speed blender and blend until smooth.
Step two:
Then preheat your oven to 350 degrees Fahrenheit.
Step three:
Now place a large pan on the stove on medium heat and add the avocado oil and onion and sauté for a few minutes.
Step four:
Then add the chopped artichokes to the pan and sauté for another 5 minutes, then add the spinach and sauté for another 5 minutes (until the spinach is wilted).
Step five:
Season the vegetables with salt and pepper and turn off the burner.
Step six:
Add the sauce to the pan and stir well to combine.
Step seven:
Then transfer all the ingredients to a casserole dish or baking dish and bake it in the oven for 10-15 minutes, until it's heated through. Then serve and enjoy!
Chef's tips:
- You can use either fresh or frozen spinach to make this dip. If you use frozen, you will just need to sauté it for slightly longer than if you use fresh.
- Make sure you drain all the water from the canned artichoke hearts (this will help ensure the dip doesn't turn out runny).
- If you are serving a crowd you can make a double batch or triple batch of this dip.
- It stores really well in the fridge and makes great leftovers.
- It can also be used as a sauce or creamy base for casserole dishes.
- I used canned artichoke hearts for this recipe which are easy to find all year round in the grocery store.
How to serve:
Serve this creamy dip with crackers, chips or chopped raw vegetable sticks (my favourites are carrot sticks, celery sticks, cucumber slices and chopped red peppers). It also goes well on pita chips or tortilla chips. To make it even more fun and more of a crowd-pleasing appetizer you can serve it in a bread bowl.
It makes a great dip to serve on game day, for movie night, as a party appetizer, at holiday parties, or for special occasions such as Christmas dinner, Thanksgiving dinner or Easter. Serve it your next gathering and it will be the best thing on the appetizer table.
This amazing dip also makes a great topping for sandwiches, burgers, meat and fish dishes too. It can be served both as a hot dip or as a cold dip, whichever way you prefer.
How to store:
Store any leftover dip in the fridge in an airtight container for up to 7 days. I think it tastes even better the next day! Reheat it when you are ready to enjoy it again.
Frequently asked questions:
You shouldn't need to thicken this dip, but if you do find it a bit thin I would ensure you sauté the spinach mixture a little longer to remove all the excess water from the spinach. Also make sure you drain all the water from the artichokes before adding them to the pan.
I love pairing this dairy free spinach artichoke dip with cut raw vegetables, grain free crackers or potato chips. If you are paleo the only grain free crackers I know of are Simple Mills crackers (these ones are my favourite). Note that crackers and chips are not allowed on the Whole30 diet.
Spinach and artichoke dip is normally served hot, but it's also delicious to heat when it's cold so you can serve it however you prefer.
Most spinach and artichoke dip recipes are not vegan because they are made with dairy including ingredients like cheese, cream cheese or cream. To make a vegan spinach artichoke dip you instead use ingredients like cashews, coconut milk, tofu and nutritional yeast.
Other recipes you will love:
- Dairy Free Alfredo Sauce
- Carrot Dip with Chilis
- Vegan Sour Cream
- Healthy Guacamole
- Vegan Mac and Cheese
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Recipe
Vegan Spinach and Artichoke Dip
Equipment
Ingredients
Sauce Ingredients
- 2 cups raw cashews
- 1 cup full fat coconut milk
- 1/2 cup avocado oil
- 3 tablespoon lemon juice
- 1/2 white or yellow onion, chopped
- 1/3 cup nutritional yeast
- 1 clove garlic, minced (or sub 1 teaspoon garlic infused olive oil)
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Spinach and artichoke ingredients
- 3 tablespoon avocado oil
- 1/2 cup chopped green onion (or half of a white or yellow onion, chopped)
- 24 ounces canned artichoke hearts, drained and chopped
- 300 grams fresh or frozen chopped spinach (equivalent to 10 ounces)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
Sauce Directions
- Add all the ingredients to your Vitamix or other high speed blender and blend well until smooth.
Spinach and Artichoke Directions
- Preheat your oven to 350F.
- Place a large pan on the stove on medium heat.
- Add the avocado oil and onion and sauté for a couple minutes.
- Add the chopped artichoke hearts to the pan and sauté for another ~5 minutes.
- Add the spinach and sauté for another ~5 minutes, until all the spinach is wilted (if using frozen spinach you will likely need to sautee longer).
- Season with the salt and pepper and stir well.
- Turn off the heat and add the sauce to the pan and stir everything well to combine.
- Transfer everything to a casserole dish and spread evenly until smooth.
- Bake for 10-15 minutes, until heated through.
Notes
- You can use either fresh or frozen spinach for this recipe.
- This dip stores well in the fridge and makes great leftovers.
- Serve this dip with raw vegetables, crackers or chips.
Nancy
So good! I made it on Saturday night and put it in the fridge overnight, warming it just before serving on Sunday. It was great, holding it overnight didn’t hurt it at all. Everyone loved it. I used garlic infused olive oil and only one 14 oz can of artichokes, still delicious.
Erin Carter
Yay I am so glad it was a hit!
Kristie Carter
Delicious, could eat the entire bowl myself! 🙂
Erin Carter
so so good!!!