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Vegan Spinach Artichoke Dip

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Indulge in the ultimate party appetizer with my Vegan Spinach Artichoke Dip! If you’re making a spread of delicious dips you cannot skip this one! Everyone can enjoy it because it’s gluten free, dairy free, nut free and so tasty. Made with artichoke hearts and vibrant spinach, it comes together quickly and maybe even be eaten faster! 
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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.

How to Make Vegan Spinach Artichoke Dip

Creating this delicious Vegan Spinach Artichoke Dip is a breeze. The process ensures a creamy, delicious outcome that’s sure to be a hit at any gathering. Prepare a velvety smooth base by blending the silken tofu, lemon juice and nutritional yeast. Next, garlic, fresh spinach, and tender artichoke hearts are lightly sautéed in olive oil, infusing them with flavor, before being folded into the creamy tofu base. Transfer your mix to a baking dish, where it’s baked until it reaches a golden perfection. Some people also enjoy sprinkling a little bit of vegan cheese or vegan parmesan cheese on top to add to the cheesiness. You’ll know it’s ready when you look at the top of your dip and all you want to do is grab a cracker! The final step is to gather your favorite dippers, from crispy gluten-free bread and crackers to fresh, crunchy vegetables, and dive in. 

Is Spinach Artichoke Dip Vegan?

In the traditional sense, Spinach Artichoke Dip isn’t vegan, as it typically contains dairy products like cream cheese, sour cream, or mayonnaise. However, I do this lovely Jackfruitful thing where I turn beloved classics into 100% vegan options by swapping out dairy for plant-based alternatives. I never skimp on all the goodness that you might enjoy of the classic versions but I do make them more health conscious and maybe even more flavorful in my opinion! It’s to create recipes like this easy vegan artichoke dip that everyone can enjoy. 

How Can I Make Spinach Dip Without Sour Cream?

Silken tofu provides the perfect creamy base, making dairy substitutes unnecessary. I also combine it with kidney beans and vegan mayo or yogurt to create the perfect depth, thickness and tanginess that sour cream would often provide. I assure you this combination offers you much more nutritional value as well as complexity in flavor!

What to Serve Artichoke Dip With

To answer this simply, pretty much everything! As I mentioned before vegan spinach artichoke dip is a surprisingly delicious spread for sandwiches but aside from that some of the classic pairings. A slice of toasted, gluten-free bread provides a satisfying crunch that contrasts beautifully with the dip’s smooth texture. You could also opt for a more healthy option like fresh vegetables like carrots, celery, bell peppers, and cucumber sticks. Freshly cut veggies always look amazing in an appetizer spread and whatever doesn’t get eaten can always go into the fridge to enjoy later!

Can Artichoke Dip Be Made Ahead?

One of the best things about this dip is that ingredients like lemon juice act as a natural preservative and can help make this dip last a few days in the fridge and still taste just as fresh as when it was just made. I love preparing this dip a day ahead and throwing it in the fridge – it just means one less thing to take care of on the day of enjoyment! If you want to serve it warm you can just put it back in the oven to reheat.

How to Store Vegan Spinach Artichoke Dip

The great thing about this dip is that it’s easy to store and save for another day. If you and your guests actually have some left over just put it into an airtight container and refrigerate. This Vegan Artichoke Dip keeps well for 3-5 days; which also makes it a great make-ahead option for gatherings.

What Are Some Recipes for Vegan Party Appetizers?

Beyond this vegan artichoke dip recipe, you can also try this Buffalo Chickpea Dip! Consider adding this vegan spinach and artichoke dip to an appetizer spread with my Taquitos and Crispy Tacos! Get creative and enjoy all the options during game night; whatever that looks like for you!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Vegan Spinach Artichoke Dip

5 from 15 votes
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the perfect plant based appetizer that’s sure to be the real MVP! Unlike traditional spinach artichoke dip that’s made with dairy and cheese, this one gets its creaminess from fiber rich white beans, silky low fat silken tofu, and extra cheesiness from the nutritional yeast, which is packed with protein and B12. The end result is a delicious and satisfying appetizer that everyone will love and it’s packed with protein!
Prep Time 10 minutes
Cook Time 10 minutes
Course: Appetizer, Dip

Equipment

  • large cast iron, oven

Ingredients
  

  • 5 garlic cloves, minced
  • ½ yellow onion, diced
  • 4 cups baby spinach, chopped
  • 15 oz artichokes, chopped
  • 1 can white kidney beans, drained
  • 12 oz silken tofu, drained
  • 1/2 cup raw cashews*
  • ¼ cup nutritional yeast
  • 2 tbsp vegan mayo or plain vegan yogurt
  • 1 lemon juiced
  • ½ tsp dried parsley
  • 1 tsp garlic powder
  • salt and pepper, to taste

Method
 

  1. Heat a large cast iron over medium low heat and add a splash of water or cooking oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the artichokes and spinach and sauté for another 2 minutes until spinach is wilted. Turn off heat.
  2. Add the remaining ingredients to a blender and purée until smooth and creamy. Pour into the skillet and turn heat back to low, Stirring to combine and heat through.
  3. Serve warm or cold with chips or crackers for dipping!

Notes

*If you do not have a high speed blender, such as a Vitamix, soak your raw cashews overnight or boil for 10 minutes before blending.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
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34 Responses

  2. 5 stars
    Hi Jackie,
    I plan on debuting this delicious-looking recipe next weekend for continuing NFL playoffs. I have a question about the artichoke? Are they packed in water? oil? Does it matter?
    Thank you for your clean-eating ideas. I am very impressed!
    Peggy

    Reply

  3. 5 stars
    I don’t think I’ve ever left a comment on a recipe before but… tried this recipe and it was delicious. Served it at a party with vegans and non-vegans and it was enjoyed by all! I also made the buffalo chickpea dip- also a hit. Thank you for the recipes.

    Reply

    1. Hey Coley, it’s an honor to be your first comment! I hope this inspires you to always share your experience with recipes. LOVE that you tried both dips, and so happy to hear everyone enjoyed them 🙂 Appreciate you taking the time to rate this recipe!

      Reply

  4. 5 stars
    This dip is fantastic! So creamy and filling of flavor. I highly recommend! It makes a big batch and tastes great when reheated.

    Reply

  5. 5 stars
    This is *delicious.* I served it with pretzel thin crisps. I used cannelini beans since white kidney beans were not in my market. I added more salt and what turned out to be a very mild jalapeno, so I added a little crushed red pepper too. I think it would also go well over pasta, like an alfredo!

    Reply

    1. Hey Jennifer! Thanks so much for trying this recipe, I’m glad that you were able to adjust it to fit what was available for you. I appreciate you sharing your modifications, thanks so much for taking the time to rate and review!

      Reply

  6. 5 stars
    This is my first recipe with silken tofu, and I am giddy with the results! I can’t believe how close this recipe is to the dairy-based version. Next time, I’ll probably beef up the recipe with more garlic powder, nutritional yeast, and veg, but only for personal preference- it’s perfect as is. So creamy and healthy!

    Reply

    1. Hey Theresa! Silken tofu is an incredible ingredient and I am so glad you got a chance to try it out with this recipe! Thanks so much for rating and reviewing this recipe and sharing your modifications!

      Reply

  7. 5 stars
    Delicious addition to our meal line up! Thank you! Do you know if it would freeze well? I made a double batch and it made so much! 😋

    Reply

    1. Hey Kathie, I haven’t tried freezing this dip as it always gets eaten up real quick! The consistency may change but if you do try it please let me know how it goes! Thanks so much for the rating and reivew 🙂

      Reply

  8. 5 stars
    I just made this amazing recipe, to bring to a potluck on Sunday. Super easy, and super yummy! The only thing I adjusted was a little bit more nutritional yeast, and some grated Parm for the final mix. Amazed at how good this tastes, just like what I remember the non-vegan version being like! I had been worried about tasting the tofu flavor, or the beans, but that was so not the case. It was easy enough that this can become one of my staples for parties and gatherings.
    Thanks for this lovely recipe!

    Reply

    1. Hey Andrea, I am so happy that you tried this recipe and enjoyed it!! Vegan ingredients are really wonderful because they can surprise you when all coming together ehehe appreciate the rating and review!

      Reply

  9. 5 stars
    This is a great base recipe to work with and tweak as you like.
    I used it for an Alfredo for my pasta and it would work well In a white lasagna or stuffed shells. I’m sure this could be adapted into a creamy soup and as others have mentioned, on potatoes in various ways.
    I topped mine with parm cheese.
    Love this and will be making it again!

    Reply

  10. 5 stars
    Just whipped this dish up…phenomenal…super easy to make with simple ingredients that create flavortown…thank you so much for providing the recipe for all to share….I’m Trench and I approve this message

    Reply

  11. 5 stars
    Delicious even served over a baked potato with my dinner. So so good. I’m thinking maybe over some pasta with pasta water added to make it creamier. Definitely a delicious recipe!

    Reply

  12. 5 stars
    This is delicious. I had it with pumpernickel bread for lunch and for dinner served it over a baked potato. So good!

    Reply

  14. 5 stars
    I have just finished cooking this dip and immediately saved it to my bookmark tab. It’s that good!! I used what I had on hand (1/4 cup Follow Your Heart parm and soft tofu.) I have to be dairy-free and missed Spinach Artichoke dip so much!! I can’t thank you enough for this recipe 🙂

    Reply

    1. Hey Tiffany, I don’t currently have exact macros for this recipe however I do have something in the works that will answer this question. In the meantime, I highly recommend giving an app like myfitnesspal a try so you can find out the details! Thanks for trying this recipe 🙂

      Reply

  16. 5 stars
    This was SO delicious!! Question- how long would it keep? Thinking of making it for a spread with sandwiches/wraps for the week. (The first batch only lasted 1 day because it was so good!)

    Reply

  17. 5 stars
    I loved this dip! Not as greasy as a regular spinach artichoke dip and it makes you feel great too! Super tasty. I recommend using artichokes marinaded in oil and herbs. Even my fast food addicted husband loved the dip.

    Reply
5 from 15 votes

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