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.
Barbara says
What could I use instead of cashews? Almonds?
Dreena says
Barbara, you could try it, But the almonds will not become quite as creamy and smooth as the cashews. You may want to soak them prior to blending, although I do not soak the cashews because they help absorb the extra moisture through baking when they aren’t soaked. However, The almonds are very hard, so they won’t purée as silky as the cashews. Do you have a cashew allergy?
Brittany says
Thanks for the delicious recipe, Dreena! The first time I made it, I added 1/2 an onion that I had chopped for dinner and some crushed red pepper for a little kick. My omni hubby, who’s usually VERY skeptical any time I try out a veganized version of a classic, devoured it and proclaimed it a “definite make-again!” I whipped up another batch today, but this time I’m trying it out in a vegan lasagna as a substitute for ricotta. I’m really excited to see how it turns out!
Dreena says
Wonderful, Brittany! Thanks you for sharing that with me (and my readers). Hurrah for omni-hubby-friendly vegan dishes. 😉 And, I bet it will be dynamite in your lasagna!
Jennifer says
Using this in a lasagna sounds AMAZING! Will try this, too. 🙂
carrie says
thanks for the recipe! i made this tonight using 2 cloves garlic and extra lemon juice but it was really bland? and suggestions? must be something i’m missing because everyone on here loves it:)
Dreena says
Hi Carrie, I’d suggest trying a touch more salt/fresh ground pepper, and another clove of garlic if you like (sometimes garlic can be a little stale and not so ‘punchy’). Also, you can try adding a touch more of the dried mustard (another 1/4 – 1/2 tsp) – that will give it extra kick!
ALicia Leeds Meyers says
Just made this for Xmas Eve Dinner Party. Baked in PYREX for 17 min, wrapped up, jumped in a cab and kept it in a warm oven (15 min) until ready for apps. ABSOLUTELY DE-LISH! A HUGE hit and will be featured at the next ElephantBelly Pot Luck in NYC! Thank You!
Dreena says
YEAH! Stoked to hear it worked so well for you Alicia – thanks a bunch, I plan on making it soon for a holiday get-together too, and will do the same, wrapping it in a tea towel to tote! 😀
ALicia Leeds Meyers says
MAde this dip for a Xmas Eve Dinner Party – served with Stacey’s Pita Chips and Mary’s Gone Crackers. It was a huge hit!! Baked for 17 minutes in a PYREX dish, wrapped in a tea towel, jumped in a cab and kept it in a warm oven until time for apps. Fantastic!