Get ready to taste the BEST vegan artichoke spinach dip!
There are many vegan artichoke dip recipes online. Now there are many online. Because I originally published this recipe in 2012, and it’s been copied, modified, and otherwise replicated on numerous sites.
But this… this is the original, and it is not just the best vegan artichoke dip, it’s the best artichoke dip you’ll try.
Because without the dairy and processed cream cheese products, it isn’t sickly. It’s delicious and creamy, with full flavor, but not overly rich.
In fact, readers tell me often that this dip is the first to be devoured at potlucks – by everyone!
Why This Vegan Artichoke Spinach Dip is the Best (and the OG!)
I developed this new vegan artichoke spinach dip because I wanted to create a creamy, full-bodied vegan artichoke spinach dip.
The trick was creating one using only whole foods and no added substitutes (such as vegan mayonnaise) and no oil.
When I first posted this idea on facebook it received a LOT of comments. See, I had this idea of doing a dip like the bread bowl dips you find at potlucks and summer parties, but without (of course) the wallop of dairy products.
How to Make Vegan Artichoke Spinach Dip
This dip recipe comes together with 9 ingredients, a blender, and quickly heating up the dish in the oven.
To make it dairy free and vegan, I use cashews, unsweetened almond milk, lemon juice, cloves of garlic, sea salt, dry ground mustard, ground black pepper, packed spinach leaves, and of course…
How could I forget about artichokes! They are one of my very favorite plant-powered ingredients.
I especially love the frozen artichokes from Trader Joe’s. They taste much fresher than canned, and you can bypass the steps of draining/rinsing that comes along with the jarred/marinated artichokes.
Of course, if you cannot find frozen artichokes, by all means use canned. Just rinse and drain.
Vegan Artichoke Dip FAQ
No, most artichoke dips are made with dairy, and usually with a minimal amount of artichokes.
Storebought spinach artichoke dip is usually made with mayonnaise, dairy cheese, and oils. It is high in fat and sodium and is considered one of the ‘worst’ appetizers nutritionally.
However, my vegan spinach artichoke dip is made with whole plant foods, and is a healthy dip!
Most versions are made with a combination of cream cheese, sour cream, parmesan and/or mozzarella cheese, cooked spinach, marinated artichoke hearts, and seasonings.
For storebought dips, you can opt to heat up or serve cold. With my healthy artichoke spinach dip, it’s best heated – though I’ve had readers tell me they enjoy it cold as well! Note: This vegan artichoke spinach dip tastes best warm, so I bake it for a short time. Not too long, or the spinach turns off-color. Just long enough to warm it through.
Want more dip recipes? Check out this post of best vegan dips.
x Dreena
Simple Steps to The OG Vegan Artichoke Spinach Dip Perfection
Creamy Vegan Artichoke Spinach Dip
Ingredients
- 3/4 cup raw cashews unsoaked
- 3/4 cup plain unsweetened non-dairy milk I like almond or soy, but your choice
- 2 1/2 – 3 tbsp freshly squeezed lemon juice
- 1-2 medium-large cloves garlic I typically use 1 to make it family-friendly; use less/more to taste
- 3/4 tsp sea salt
- 1/2 tsp dry ground mustard
- freshly ground black pepper to taste
- 2 cups frozen artichoke hearts partially thawed (helps for pulsing in blender)
- 2 cups loosely packed spinach leaves
Instructions
- Preheat oven to 425.
- In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper.
- Blend until very smooth. (If using Blendtec (purrrrr, meow!) or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.
- Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture!
- Transfer to an oven-proof baking dish, and bake for 17-20 minutes. Remove, let cool for about 4-5 minutes, and serve.
Do you enjoy making vegan dips? What artichoke dishes do you like to make?
This post was originally published in June 2012 and updated for December 2022.
Alicia@healthyhomemade says
This sounds fantastic! I love the use of the cashews. 🙂
Dreena says
Thanks Alicia!
Jared says
Hi Dreena! I just made your dip and it is incredible! I love that it has no soy or cheese and is made with fresh spinach — not many vegan recipes I’ve seen have done that, and yours yielded fantastic results. The dip is full of flavor from the lemon and garlic. Thank you so much for another great recipe!
Dreena says
Fantastic Jared!! I’m so pleased to hear that – always good to get the reports after posting. 🙂 And, yeah, I rarely keep frozen spinach on hand, so wanted to create a dip that used the fresh leaves. I like how it stays more vibrant in color. Thanks much for the note!
Stay says
Should be getting some fresh spinach tonight from my CSA, putting this on my “make soon” list!
Lacia says
I love spinach artichoke dip. This looks delicious, but sadly must avoid (like many other vegan creams and sauces) due to the nuts.
Dreena says
That’s too bad Lacia. If you have ed&bv, I have another artichoke dip in that book – it’s creamy and delicious, and doesn’t use nuts as the base but rather potatoes. Worth checking into if you’re a fan of these kinds of dips!! Thanks for the note.
Ricki says
I love, love arties, and love, love LOVE the look of this dip! Thank you for a non-soy version (not that I have anything against soy, in moderation. . . just like to take a break sometimes). I can’t wait to make this, asap! Okay, I will stop ranting now or you may just call ME “dippy”! (You are so funny!!) 😀
Dreena says
haha, thanks Rick!! And, I feel the same about soy – have no issue with it, just like to have the option (and offer the option for folks with allergies as well). Always nice to hear from you. 🙂
Dreena says
p.s. – love the nickname arties. Yep, might have to borrow that one!