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.
stephanie says
how much does this feed approx.? I want to make it for a company potluck and need to have enough for 8-10 people. while i am making it, i want to make extra for my roommates! i am not good at portioning. 🙂
Dreena says
Stephanie, I might double it for that many, plus if you want extra. You can refrigerate it for a few days for sure, if you have extras. Enjoy!
Debbie says
Awesome site and recipes- so glad I found you!
2 questions about this recipe–
1- how do you think it would be making it ahead of time and waiting to bake it 24 hours?
2- what do you think about adding a can of white beans to up the protein & fiber & creaminess factors?
Many thanks!!
Dreena says
Thanks Debbie! 😀 For sure you can make it ahead, a day would be fine. You can try adding some beans, but you’ll really need to check the seasonings – the lemon juice, salt, garlic, etc – b/c the beans will dilute the flavor. It will have a diff creamy texture too, as beans can become creamy, but not lusciously creamy as with nuts. So, just to keep in mind, maybe add 1/2 – 1 cup and test to see taste, texture, etc. Good luck!
Mrs G says
Great recipe!
We have just had it for dinner with zucchini pasta and some leftover chicken (we aren’t vegan). The taste was AMAZING!
Thank you so much!
Dreena says
Wonderful to hear! Thank you. 🙂
Jill C says
If I wanted to use this as a pizza sauce, would I just not cook it bc its going to be cooked with the pizza?? OR would or would you suggest cooking it anyway? I dont like to cook the heck out of veggies, seems they lose their nutrition the more they are cooked. Thanks, Jill
Dreena says
Yeah, Jill, I’d go ahead and put straight on pizza, not precook it! Will be yummy! 😀
Erin says
Made this tonight – it was FANTASTIC!! Everyone loved it! It will be made for every gathering just because I love it so much!! Thank you!!
Dreena says
wonderful to hear, thanks Erin!