Vegan Spinach Artichoke Dip

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This Vegan Spinach Artichoke Dip is a creamy, tangy, and garlicky appetizer for your next plant-based snack spread or game day.

Jump to:

• Ingredients
• Substitutions & Swaps
• Storage
• Recipe
• Comments

I love a good plant-based appetizer. Especially a creamy dippable spread like Vegan Beer Cheese Dip, Creamy Hot Broccoli Dip, or this vegan spinach artichoke dip. It's perfect for entertaining or an after-school snack. You can serve this creamy dip with chips, crackers, crudite, or spread it on a sandwich!

This is my favorite dip for watching football games and Superbowl Sunday. It's always a huge hit in our house. We usually eat it with blue corn tortilla chips. Or when we're feeling fancy, I toast up a sliced baguette.

Ingredients

This recipe is mostly hands-off, as the artichoke dip gets its full flavor and creaminess from baking in the oven. You'll start by sautéing aromatic garlic and wilting the spinach on the stove. Here's what you need to make vegan artichoke dip:

• Oil for quickly sautéing the garlic and wilting the spinach. Use any cooking oil you prefer.
• Garlic for the deep umami flavor.
• Fresh baby spinach. This will wilt down quickly, so don't be alarmed when it looks like a lot!
• Vegan cream cheese. I like the vegan GoVeggie cream cheese, but you can also make homemade cashew cream cheese.
• Vegan mayo. Follow Your Heart makes good vegan mayo. For an oil-free mayo, try this recipe bean "mayo".
• Artichoke hearts. Make sure you cut them nice and small so your dip is easy to eat with chips or crackers.
• Nutritional yeast. You can also substitute with your favorite grated vegan parmesan cheese.

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Substitutions & Swaps

• Frozen spinach: You can use a 10-ounce package of frozen spinach (thawed and drained) instead of fresh spinach.
• Oil-free: You can saute the garlic and cook the spinach with a splash of water in your skillet if you're limiting oil.

Storage

Store leftover spinach artichoke dip in an airtight container in the fridge for up to four days.

Recipe