This vegan spinach and artichoke dip tastes amazing. So creamy and delicious you would never know it’s dairy-free, Whole30 and paleo! Ready in less than 30 minutes this makes the perfect appetizer or snack.
What makes this vegan spinach and artichoke dip so good:
- The taste! It’s so creamy and delicious. Perfect for chips, crackers or raw vegetables
- Not only is it vegan but it’s also dairy free, Whole30 and paleo
- It’s ready in under 30 minutes
- It stores well in the fridge and makes really great leftovers
- You can also use this dip to top sandwiches or meat and fish dishes
The equipment needed to make this vegan spinach and artichoke dip:
- A Vitamix or other high speed blender – this is the Vitamix that I have and love
- A large frying pan (I love this ceramic one)
- A casserole dish – I love this one because it has a lid
How to make this vegan spinach and artichoke dip:
- Place all the ingredients for the sauce into your blender and blend until smooth
- Preheat your oven to 350F
- Place a large pan on the stove on medium heat and add the avocado oil and onion and sauté for a few minutes
- Add the chopped artichoke hearts to the pan and sauté for ~5 minutes, then add the spinach and sauté for another ~5 minutes (until the spinach is wilted)
- Season with salt and pepper and turn off the burner
- Add the sauce to the pan and stir well to combine
- Transfer all the ingredients to a casserole dish and then bake in the oven for 10-15 minutes, until it’s heated throughout
Tips for this vegan spinach and artichoke dip:
- 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
- Serve this dip with crackers, chips or chopped raw vegetables – These Simple Mills Crackers are my favourite grain free and paleo crackers (Note that crackers and chips are not allowed on the Whole30 diet)
- I used canned artichoke hearts for this recipe which are easy to find all year round in the grocery store
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 crackers go best with artichoke dip? I personally love these Simple Mills Almond Flour Crackers which are safe for the paleo diet.
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.
Other vegan and Whole30 recipes you will love:
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Vegan Spinach and Artichoke Dip (Paleo, Whole30, Dairy Free)
This is the best vegan spinach and artichoke dip! So creamy and delicous you would never know it's dairy-free, Whole30 and paleo. Also ready in under 30 minutes.
Ingredients
Sauce Ingredients
- 2 cups raw cashews
- 1 cup full fat coconut milk
- 1/2 cup avocado oil
- 3 tbsp lemon juice
- 1/2 white or yellow onion, chopped
- 1/3 cup nutritional yeast
- 1 clove garlic, minced (or sub 1 tsp garlic infused olive oil)
- 1 tsp sea salt
- 1/4 tsp ground black pepper
Spinach and artichoke ingredients
- 3 tbsp 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 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
Sauce Directions
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Add all the ingredients to your Vitamix or other high speed blender and blend well until smooth
Spinach and Artichoke Directions
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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
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Turn off the heat and add the sauce to the pan and stir everything well to combine
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Transfer everything to a casserole dish and spread evenly until smooth
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Bake for 10-15 minutes, until heated through
Recipe 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
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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.
Yay I am so glad it was a hit!
Delicious, could eat the entire bowl myself! 🙂
so so good!!!