The Best & Easiest Vegan Spinach Artichoke Dip

Artichoke dips are one of those things that when you love it you really love it and when you don’t love it you wish you did because it looks so deliciously creamy and flavorful! Let’s start by saying I’ve not always been a fan of this dish and I feel like it might be because I never had a vegan version quite like this one! This dip in my opinion might be the best vegan artichoke spinach dip out there! It’s beautifully balanced, easy to digest and goes with absolutely every cracker and veggie stick you have in your pantry. Have you ever tried this dip as a spread on a sandwich; it’s a game changer! Speaking of games… This recipe is a Super Bowl classic around here and it pairs perfectly with some of my other favorites like these Gluten Free Mozzarella Sticks or my vegan Teriyaki Caulifower Wings. 

This dip stands out for its simplicity and flavor. It’s a testament to how vegan cooking can easily cater to traditional tastes without compromise. The reason why I love this vegan dip so much is because everyone gets to enjoy it! I’ve made this often fatty dip into a nutritious choice for anyone looking to enjoy a guilt free, dairy free, or nut free flavorful appetizer. Perfect for game day, social gatherings, or a cozy night in, this dip proves that plant-based eating can be both delicious and nourishing!

What You’ll Need for Vegan Spinach Artichoke Dip

• Artichoke Hearts: This dip would be absolutely incomplete without them! Artichokes provide a slightly tangy and meaty texture that’s irreplaceable in this dip. They are rich in fiber, which aids in digestion and promotes heart health.
• Baby Spinach: This leafy green adds a burst of color and a subtle earthy flavor, enriching the dip with vitamins A and C, iron, and magnesium! If frozen spinach or regular spinach leaves are all you have on hand you could use those as well!
• Silken Tofu: This dip is creamy because of the silken tofu and white kidney beans! They are the foundation of the creamy texture without the need for any dairy products. Tofu has added protein too which is never a bad thing! 
• White Kidney Beans: Included for their creamy texture when mashed, these beans boost the protein content and fiber of the dip, making it more satisfying and nutritionally balanced.
• Vegan Mayo or Plain Vegan Yogurt: A key contributor to the creamy texture as well as a bit more tang. Some recipes opt to use cashew cream instead of vegan mayo or yogurt however if nut free is your preference this ingredient will not work.
• Nutritional Yeast: I love nutritional yeast for its versatility! It’s so easy to add to a recipe for that bit of cheesy, umami flavor. This might be surprising to know but nutritional yeast is also a fantastic source of B vitamins, especially B12.
• Lemon Juice: The acidity from the lemon juice cuts through the creaminess, providing a bright and fresh flavor.
• Garlic: An Artichoke Dip would not be complete without some garlic! This is also an ingredient that you can customize the amount based on your personal preference, some people really like this dip garlicy. 
• Olive Oil: Used to sauté the ingredients, olive oil adds a hint of richness.
• Yellow Onion: I opted to use yellow onion as they are a little less pungent in flavor as opposed to a red onion however whatever you have on hand will be just fine! They also add a bit of sweetness to the dip. Onion powder would also be a great solution if you’re not a fan of yellow onions.
• Dried Parsley: Parsley adds a fresh flavor and is a good source of vitamin K.
• Salt & Pepper: These essential seasonings elevate the dip’s flavors. While salt should be used in moderation, black pepper increases the absorption of beneficial nutrients.