This Vegan Spinach Artichoke Dip is a must-try! Ready in just 30 minutes with 6 simple ingredients, it's a quick and easy crowd-pleaser. Creamy, rich, wonderfully cheesy, and absolutely delicious!
Whether you're celebrating the holidays, hosting a game day party, enjoying a summer picnic, or cozying up for a night in, this dip is a versatile favorite that's a total game-changer.
The combination of spinach, artichokes, and vegan goodness creates a delightful blend that's perfect for indulgent gatherings or casual snacking. Dive in and enjoy!
Looking for more vegan appetizer recipes? Try my Vegan Spinach Dip, Vegan Cheese, Vegan Cream Cheese, and Vegan Cashew Cheese. Perfect for exploring new plant-based options!
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🌟 Why you'll love this recipe
- Delicious Simplicity: This recipe combines simple ingredients to create a delicious dish without any fuss.
- Ready in a Few Steps: Preparing this recipe is quick and easy, making it a perfect choice for any day of the week.
- Irresistible Vegan Flavor: Despite being vegan, this recipe doesn't skimp on taste. Its richness and texture are a true delight.
- Versatility: You can enjoy it as an appetizer, a side dish, or even as a main course. It's a versatile option for various occasions.
- Approved by All: Whether you're vegan or not, this recipe is so tasty that it will please everyone, making it a perfect choice for the holidays, family gatherings and parties.
🧾 Ingredient notes
Vegan Cream Cheese: You can opt for homemade Vegan Cream Cheese or store-bought. Ensure it's at room temperature for a smooth blend.
Vegan Mayonnaise: Homemade Vegan Mayonnaise or store-bought both work well. Additionally, you can easily substitute it with Vegan Sour Cream (whether homemade or store-bought), or craft a delightful blend using half mayo and half sour cream.
Garlic: Feel free to substitute the 2 cloves of garlic with ½ teaspoon of garlic powder, although I personally prefer the flavor of fresh garlic.
Vegan Parmesan Cheese: I used Violife, but you can also use my recipe for Vegan Parmesan Cheese or nutritional yeast, though keep in mind that Parmesan provides a more intense flavor than nutritional yeast.
Artichoke Hearts: I always opt for canned artichoke hearts in brine or water, although frozen works well too, just make sure to thaw them before chopping.
If you have fresh-cooked artichoke hearts on hand, those can be used as well. While marinated artichokes are not ideal, they can be used.
However, be mindful that they may introduce additional saltiness and tanginess, so adjust the amount of vegan Parmesan cheese to taste to avoid making the dip overly salty.
Spinach: Chopped frozen spinach is the easiest to work with. Simply follow the package instructions to fully thaw it, then use your hands to squeeze dry the spinach and remove excess liquid.
If you prefer, you can substitute fresh spinach for frozen.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Vegan Spinach and Artichoke Stuffed Mushrooms: Fill cooked mushrooms with the spinach and artichoke mixture for an elegant appetizer.
- Vegan Spinach Artichoke Pasta: Mix the spinach and artichoke sauce with cooked pasta for a delicious main dish.
- Vegan Spinach Artichoke Quesadillas: Use the mixture as a filling for vegan quesadillas.
- Vegan Spinach Artichoke Stuffed Peppers: Stuff bell peppers with the mixture and bake at 350ºF (180ºC) until tender.
- Vegan Spinach Artichoke Pizza: Use the mixture as a topping for a delicious vegan pizza.
🔪 Instructions
Step 1. Preheat the oven to 350°F (180°C) and lightly grease an 8x8 inch (20x20 cm) baking dish with vegan butter or cooking spray. Set aside.
Step 2. To a mixing bowl, add vegan cream cheese, vegan Parmesan cheese, vegan mayonnaise, and minced garlic. Mix until smooth and well combined.
Step 3. Stir in the artichoke hearts and spinach.
Step 4. Spread the mixture evenly into the prepared baking dish and bake for about 20 minutes or until hot and bubbly. Serve warm.
💭 Expert tips
- Creamy Consistency: Ensure your vegan cream cheese and mayonnaise are at room temperature for a smoother and creamier texture in the mixture.
- Squeeze Dry: When using frozen spinach, be sure to thoroughly squeeze out excess moisture to prevent a watery filling.
- Even Distribution: When mixing the ingredients, ensure that the spinach and artichokes are evenly distributed throughout the dip for a balanced flavor in every bite.
- Temperature Awareness: Allow the dip to cool for a few minutes before serving. It'll be extremely hot straight from the oven, so giving it a brief rest will make it more enjoyable to eat.
- Make It Ahead: It can be prepared a day in advance and refrigerated until you're ready to bake it. This allows the flavors to meld, making it even more delicious when served.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 4 days when stored properly in an airtight container.
It's important to refrigerate it promptly after it has cooled down and to keep it tightly sealed to prevent moisture loss and maintain freshness.
If you notice any signs of spoilage, such as an off odor or unusual texture, it's best to discard it.
Yes, you can freeze it for up to 2-3 months in an airtight container or freezer-safe bag. After allowing it to cool completely, store it in the freezer, making sure to leave some space for expansion.
When you're ready to enjoy it, thaw the dip in the refrigerator overnight and reheat until it's heated through.
While the texture may change slightly after freezing, the flavor remains delicious. Stirring well after reheating can help restore its consistency.
Of course! Making the dip ahead of time is a great idea, especially if you're planning for an event or gathering.
Prepare the dip as instructed, then instead of baking it, cover it tightly and refrigerate it until you're ready to use it. This can be done a day in advance, allowing the flavors to develop.
When you're ready to serve, bake it as instructed in the recipe. This time-saving approach ensures a delicious dip for your enjoyment.
Certainly! Here are three methods to reheat it:
Microwave Method: To reheat your dip in the microwave, place the desired amount in a microwave-safe bowl.
Heat it on medium power in 30-second intervals, stirring in between each interval.
Continue this process until the dip is heated through, taking care not to overheat it, as it can become too hot and may separate.
Oven Method: For the oven method, preheat your oven to 350°F (180°C). Transfer the dip to an oven-safe dish and cover it with foil to prevent excessive browning.
Bake for approximately 15-20 minutes, or until the dip is hot and bubbly. In the last few minutes, you can remove the foil to lightly brown the top if desired.
Stovetop Method: If you prefer the stovetop, place the dip in a saucepan over low to medium-low heat. Stir continuously to prevent sticking or burning.
Heat the dip on the stovetop until it is warmed through.
Absolutely! When using fresh spinach, keep in mind that a 10-ounce package of frozen spinach is roughly equivalent to about a 1-pound bunch of fresh spinach.
If you're using fresh spinach, buy a bit extra as some bunches may need trimming, reducing their weight before cooking.
When cooked down, fresh spinach yields about 1.5 cups, similar to a 10-ounce frozen package.
However, fresh spinach works great in the recipe (no need to squeeze it). Simply trim the stems, chop them, and add them in. Heat will wilt it just enough for a delightful result.
🧀 Other delicious vegan cheesy recipes
Did you like this recipe? Please leave a rating and comment below!
Vegan Spinach Artichoke Dip
Ingredients
- 8 ounces vegan cream cheese, softened
- 1 and ½ cups grated vegan Parmesan cheese, I used Violife, but you can use my vegan Parmesan cheese or nutritional yeast
- 1 cup vegan mayonnaise
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and roughly chopped
- 10 ounces frozen spinach, thawed, squeezed dry and chopped
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease an 8x8 inch (20x20 cm) baking dish with vegan butter or cooking spray. Set aside.
- To a mixing bowl, add vegan cream cheese, vegan Parmesan cheese, vegan mayonnaise, and minced garlic. Mix until smooth and well combined.
- Stir in the artichoke hearts and spinach.
- Spread the mixture evenly into the prepared baking dish and bake for about 20 minutes or until hot and bubbly.
- Serve warm with toasted bread slices, tortilla chips, or crackers.
Notes
- Creamy Consistency: Ensure your vegan cream cheese and mayonnaise are at room temperature for a smoother and creamier texture in the mixture.
- Squeeze Dry: When using frozen spinach, be sure to thoroughly squeeze out excess moisture to prevent a watery filling.
- Even Distribution: When mixing the ingredients, ensure that the spinach and artichokes are evenly distributed throughout the dip for a balanced flavor in every bite.
- Temperature Awareness: Allow the dip to cool for a few minutes before serving. It'll be extremely hot straight from the oven, so giving it a brief rest will make it more enjoyable to eat.
- Make It Ahead: It can be prepared a day in advance and refrigerated until you're ready to bake it. This allows the flavors to meld, making it even more delicious when served.
Abby says
I LOVED this dip! Especially because I haven’t had anything like this since I turned dairy-free. For anyone else out there, I would definitely recommend adding 1/4 cup of nutritional yeast, I really helps boost the flavor.
Iosune says
Thanks again, Abby!
Abby says
I LOVED this dip!! It was really good, especially since I hadn’t had something like this since I turned dairy-free. For anyone else out there, I would definitely recommend adding about a 1/4 cup of nutritional yeast, it really helps boost the flavor.
Iosune says
Thank you so much, Abby! I’m so happy to hear you loved the dip and that it brought back a dairy-free version of something you’ve missed. Adding nutritional yeast is such a great idea. I’m sure it gives the dip an amazing flavor boost. Thanks for sharing your tip!
Stumbit says
This seems to be a completely different dip. Doing something with artichokes are really unique and making into a dip is much more creative. I would like to do this at my home when artichokes available.
Iosune says
Hi there! Hope you like it 🙂