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.
Marisa says
Hello, can you please give me an idea of how much this recipe makes?
Dreena says
I’ll have to add that back in. It’s in the original recipe in Plant-Powered Families. 3 – 3 1/2 cups. You might want to double it – worth it!
PollyS says
I made a double batch of this at Christmas knowing we’d have guests around 12.28. We ate half at Christmas and I brought out the other half to serve to our guests. I put it on the counter to come to room temp while the oven preheated. My 98 year old, vegan mother in law started chowing down on your dip. She could not stop eating it. So, we ate it cold because I didn’t have the heart to tell her it was supposed to go in the oven.
I’m making it tonight and my 17.5 yo son is thrilled. He loves it, warm.
Thanks for another wonderful recipe.
Dreena says
Well, Polly, that is just a hoot to read! I love this story. Say ‘hi’ to your mother-in-law for me. 🙂
Kathleen Rodriguez says
This recipe was surprisingly amazing!! Having loved my previous non-vegan spinach artichoke dip, I held off on making this one. So glad I finally gave in and made it!! It’s delicious. I serve it with warm pitas and the whole family loves it. Thank you for all your wonderful recipes! I bought your cookbooks too, and we have been enjoying all of your recipes. You have made the transition to vegan / plant based so easy for our family. Thank you thank you thank you! (And keep the recipes and tips coming 😉
Colleen says
This is my absolute go-to recipe for when I want ALL of the taste testers to be happy! As with many vegans I have a few family members who are super skeptical that anything vegan can be as good as dairy versions, even after years of proving them wrong! This dish has been a huge success everywhere I go but now I wait until after they devour it to mention it’s dairy-free. heh heh Thanks so much for sharing this fantastic gem, Dreena!
Suzy says
I’m taking this to a party tomorrow. Do you think I can transfer to a crock pot instead of baking? Or should I bake and THEN transfer to a crock pot? Thank you!!
Dreena says
Hi Suzy, sorry for the delay. Hopefully it worked out for you. I’ve never made it in a crock pot, I think it’s best to bake first and then keep warm.