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    Home » Course » Sauces and Dips

    Vegan Spinach and Artichoke Dip

    Published: Feb 20, 2020 · Modified: Dec 27, 2022 by Erin Carter · This post may contain affiliate links · 4 Comments

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    A dish of vegan spinach artichoke dip
    A large spoon of vegan spinach artichoke dip

    This is the best vegan spinach and artichoke dip! It's so creamy and delicious 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.

    A chip being dipped into vegan spinach artichoke dip.

    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
    • Not only is it vegan but it's also dairy free, plant based, Whole30 and paleo.
    • It's ready in under 30 minutes.
    • It stores well in the fridge and makes really great leftovers.
    • 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.

    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.

    Key ingredients and substitutions:

    • Raw cashews - cashews are used to help make the most creamy sauce for this spinach dip while keeping it dairy free.
    • 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.
    • Nutritional yeast - nutritional yeast is the secret to giving this artichoke dip a cheesy flavour, without any cheese!
    • Spinach - you can use either fresh 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 dip recipe.

    How to make this recipe:

    Step one:

    Place all the ingredients for the sauce into your blender and blend until smooth.

    Step two:

    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 artichoke hearts 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 and bake it in the oven for 10-15 minutes, until it's heated throughout. Then serve and enjoy!

    Step by step directions for making a vegan spinach and artichoke dip.

    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).
    • It stores really well in the fridge and makes great leftovers.
    • It can also be used as a sauce 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 dip with crackers, chips or chopped raw vegetables. This dip also makes a great topping for sandwiches, burgers, meat and fish dishes too. It can be served both warm or cold, whatever you prefer.

    How to store:

    Store any leftover dip in the fridge in an airtight container for up to 7 days. Reheat it when you are ready to enjoy it again.

    Nutrition info:

    One serving of this spinach dip has approximately 172 calories with 6 grams of total carbohydrates, 1 gram of fiber, 5 grams of net carbs, 3 grams of protein and 16 grams of fat. This recipe is low in sugar, dairy free, vegan, vegetarian, paleo, Whole30, keto and low carb.

    A serving spoon in a casserole dish filled with a spinach and artichoke dip.

    Frequently asked questions:

    How do you thicken spinach artichoke dip?

    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.

    What do you eat spinach dip with?

    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.

    Are you supposed to eat spinach artichoke dip hot or cold?

    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.

    Is spinach and artichoke dip vegan?

    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.

    What crackers go with spinach artichoke dip?

    You can eat spinach artichoke dip with any type of cracker you prefer. My personal favourite are these gluten free Simple Mills crackers.

    Other recipes you will love:

    • Dairy Free Alfredo Sauce
    • Baked Apples with Cinnamon
    • Carrot Dip with Chilis
    • Vegan Sour Cream
    • Healthy Guacamole
    • Vegan Mac and Cheese

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    A chip being dipped into a bowl of vegan spinach artichoke dip.

    Vegan Spinach and Artichoke Dip

    This is the best vegan spinach and artichoke dip! So creamy and delicious you would never know it's dairy-free, Whole30 and paleo. It's also ready in under 30 minutes.
    5 from 13 votes
    Print Pin Rate
    Course: Appetizer, Side Dish, Snack
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 24
    Calories: 172kcal
    Author: Dr. Erin Carter

    Equipment

    • Vitamix blender

    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

    1. You can use either fresh or frozen spinach for this recipe.
    2. This dip stores well in the fridge and makes great leftovers.
    3. Serve this dip with raw vegetables, crackers or chips.

    Nutrition

    Calories: 172kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 266mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1477IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    More Healthy Sauces, Dips and Dressings

    • Pumpkin Seed Butter
    • Vegan Walnut Pesto
    • Coconut Condensed Milk
    • Vegan Sriracha Mayo

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Nancy

      February 24, 2020 at 5:07 pm

      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.5 stars

      Reply
      • Erin Carter

        March 30, 2020 at 3:50 pm

        Yay I am so glad it was a hit!

        Reply
    2. Kristie Carter

      March 05, 2020 at 5:21 pm

      Delicious, could eat the entire bowl myself! 🙂5 stars

      Reply
      • Erin Carter

        March 30, 2020 at 3:49 pm

        so so good!!!

        Reply

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