This is the best vegan spinach and artichoke dip! It's so rich and creamy and is ready in under 30 minutes! It's made with no cheese and is also dairy-free, gluten-free, paleo, and Whole 30 compliant. It is the perfect appetizer or snack.
Dips like dairy free dill pickle dip and creamy carrot dip are some of my all time favourite appetizers, which is why I can't wait for you to try the dip recipe that I am sharing with you today!
Table of Contents
Why you will love this dip:
- The taste! 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 easy to make and is ready in under 30 minutes.
- Not only is it vegan but this dip is also healthy, dairy free, plant based, gluten free, Whole30 compliant, and paleo.
- It's the perfect healthy appetizer to serve at parties and for holidays like Thanksgiving, Easter and Christmas.
If you love healthy dips you will also love my dairy free red pepper dip and vegan hummus.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Raw cashews - are used to help make the creamy sauce for this spinach dip while keeping it dairy free. Be sure to use raw cashews rather than roasted cashews.
- Coconut milk - is blended with the raw cashews to make the smooth and creamy 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 an unsweetened, thick cashew milk instead. I don't recommend using almond milk as I find it isn't thick enough.
- Nutritional yeast - this 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. If you use frozen spinach you will just need to sauté it for a little longer.
- Artichoke hearts - canned artichoke hearts add a delicious flavour and texture to this recipe.
- Onion - you can use either white onion or yellow onion to help flavour the sauce on this dip.
- Green onion - when mixed with the spinach and artichokes this helps give this dip the best taste.
- Garlic - fresh garlic helps give this dip so much flavour!
- Lemon juice - 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 use olive oil instead.
How to make vegan spinach and artichoke dip:
- Step 1: Preheat your oven to 350 degrees Fahrenheit and place all the ingredients for the sauce into your Vitamix blender or other high-speed blender.
- Step 2: Blend the ingredients until the sauce is smooth.
- Step 3: Now place a large pan on the stove on medium heat and add the avocado oil and onion to the pan and sauté for a few minutes.
- Step 4: Next 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 5: Add the salt and pepper to the pan and then add the sauce to the pan and stir everything well to combine.
- Step 6: Then transfer all the ingredients to a 9" x 13" casserole dish or baking dish and bake it in the oven for 10-15 minutes, until it's heated through. Then serve and enjoy!
Top tips:
- 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 don't have a high speed blender you can use a food processor to blend the sauce instead.
- Feel free to make a double or triple batch of this dip if you want leftovers or are serving a crowd.
Serving ideas:
This dip is great to serve on game day, as a party appetizer, or for holidays such as Christmas, Thanksgiving or Easter. It can be served with crackers, chips or chopped raw vegetables. This dip also makes a great topping for sandwiches, dairy free burgers, pasta dishes, or meat and fish dishes. It can also be used as a sauce or creamy base for casserole dishes.
Vegan spinach and artichoke dip FAQs:
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.
Spinach artichoke dip is normally served hot, but it's also delicious to eat when it's cold so you can serve it however you prefer.
No, it is not keto or low carb.
Store any leftover vegan spinach and artichoke 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 eat it again.
This dip freezes really well in an airtight container for up to 3 months.
Other vegan recipes you will love:
Recipe
Vegan Spinach and Artichoke Dip
Equipment
- 9 inch x 13 inch baking dish
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 9" x 13" casserole dish or baking 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.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Kristie Carter
Delicious, could eat the entire bowl myself! 🙂
Erin Carter
so so good!!!
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!