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.
Mandy D says
Hey!!
I finally made this dip and it was delicious! I made it for our ladies movie night and a couple ladies asked me what kind of cheese I used! haha I love it! Thanks for the great recipe and I will be making it again soon.
Mandy Dugas from MandysHealthyLife.com
Annie says
We absolutely love this dip. We try to avoid processed vegan foods and this is only whole-foods based vegan spinach-artichoke dip that actually tastes like I remember from my omni days. I make this dip about once or twice a month! Can’t get enough of it!
Rebecca says
Try using white beans (cannelini beans or butter beans) instead of the cashews.
Dreena says
Yes, you could use white beans but the texture and flavour won’t be quite the same, as the cashews add a different creaminess and also some whole-foods fat which goes a long way here.
Carol says
With a nut allergy as well as being lactose-sensitive, I’m wondering if I can use silken tofu for the nuts and liquid. I have never baked with it. How does it do in the oven?
Dreena says
Well, subbing tofu is an option, but it will result in quite a different texture and flavor. Cashews offer more creaminess, and also a natural fat that carries flavor and gives richness. I do have a couple of other artichoke dip recipes in my books that are nut-free, if you have any of them. In eat, drink & be vegan I have “Artichoke Dip with Olives and Potatoes”. It’s fabulous, and totally nut-free. You could also add spinach to that recipe. Also, in my Let Them Eat Vegan book I have a white bean artichoke dip. That recipe is also posted in the recipes section. Hope that helps.
Dreena says
oh, and here are the links to those books if you aren’t familiar with them: http://www.plantpoweredkitchen.com/books
Mary Tagliarino says
Hi Dreena! Just getting ready to make this dip tomorrow and wondering about using an oven-proof dish at such a hot temperature (425 degrees). I thought Pyrex and Corning Casseroles could only go to 400 tops. I hate to use a metal pan because of appearance and the presence of acid (lemon juice). Please let me know what kind of baking dish you use. Thank you! Mary
Dreena says
sorry for the delay, Mary! I use pyrex baking dishes and they’ve been okay, I have a couple other I’ve used as well, but often a simple pyrex loaf pan. Hope that helps!
Jolene says
I have dairy allergies so am always looking for fun vegan recipes, especially to take to parties where I tend to not be able to endulge. I’d love to try some of your recipes, however, most “creamy” recipes call for cashews. My step son has a life threatening allergy to cashews. In this dip (and other recipes) will walnuts make an ok substitute?
Thanks!