Our delicious and easy Vegan Spinach Artichoke Dip is the perfect appetizer for any holiday party, special occasion, or family gathering! Made with real, simple ingredients and completely vegan. Everyone is going to love it!
The Best Vegan Spinach Artichoke Dip
You guys are going to love how easy this dip is to make! We are in the midst of the holiday season and I don’t know about you guys, but appetizers always seem to be a challenge. Sometimes I end up serving the same old thing time and time again – not this year! It doesn’t matter if you have dietary restrictions or not, this dip is so good!
Looking for More Appetizers?
If you love a good dip as much as we do, you definitely need to try our Greek Layer Dip!
What You Will Need
- raw cashews – after soaking they are blended to make the perfect creamy base.
- creamer – just pick-up your favorite unflavored, unsweetened creamer at your grocery store.
- lemon juice – add a little bit of acidity to help amplify all the best flavors.
- vegan mayo – added for an even more creamy texture.
- salt and pepper – simple seasonings that are always a must!
- canned artichokes – an essential ingredient in any spinach artichoke dip recipe.
- olive oil – drizzle in the pan to sauté the aromatics and veggies.
- garlic & shallots – after being cooked for just a few minutes they are a great addition for flavor.
- white onion & celery – also added for the depth of flavor.
- fresh spinach leaves – another essential piece of this easy dip recipe!
How To Make Vegan Spinach Artichoke Dip
The first steps to making this easy recipe are to sauté the garlic and shallots over medium high heat. Add the onion and celery to cook for a few more minutes. Blend the soft cashews in a blender until smooth and then add the lemon juice, mayo, salt, and pepper. Blend again. Then add the onion mixture and artichokes, pulse a couple times.
Bring the large skillet to a medium heat and add the spinach. Move around to wilt. Pour the artichoke mixture into a square baking dish and then mix in the cooked spinach. Bake in the preheated oven at 350 degrees F for 5 minutes. Serve!
Best Ways To Serve Vegan Spinach Artichoke Dip
There are so many different options! We highly recommend serving this dip recipe with pita chips, carrots, pea pods, cucumbers, bell peppers, naan, or other crackers.
Recipe FAQs
- What is spinach artichoke dip made of? This dairy-free version is made nice and creamy with a mixture of raw cashews and dairy-free creamer! From there you add flavor with lemon juice, onions, garlic, shallots and celery. And of course, lots of spinach and fresh spinach.
- Can I prep this dip ahead of time? Yes! You can make the dip entirely and then just place it in refrigerator, covered. Then just pop it in the oven to warm up before serving.
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Other Dip Recipes You Might Like
Vegan Spinach Artichoke Dip
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Oven + Stove Top
- Cuisine: American
Description
Our delicious Vegan Spinach Artichoke Dip recipe is a quick and easy appetizer that everyone will love!
Ingredients
- 1.5 cups raw cashews (soak in water overnight at room temperature or in boiling water for 30 minutes), drain
- 1/2 cup + 3 tablespoons dairy-free unsweetened, unflavored creamer
- 1 tablespoon fresh lemon juice
- 1/4 cup vegan mayo
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cans large artichokes, drained and quartered
- 1 tablespoon olive oil (sub avocado oil)
- 2 teaspoons garlic, minced
- 2 teaspoons shallot, minced
- 1/2 white onion, diced (sub yellow onion)
- 1 celery stalk, thinly sliced
- 8oz fresh spinach
- serving suggestion: scoop with pita chips or fresh vegetables.
Instructions
- Prep: Preheat oven to 350 degrees F.
- Sauté: Bring a large skillet to a medium-high heat and add the oil to coat the bottom of the pan. Add garlic and shallots; Move around the pan as they cook down and become fragrant. Add onion and celery; sprinkle with a little salt and pepper. Allow to cook 3-5 minutes or until onions are translucent; set aside.
- Blend: Place softened cashews in a high-powered blender, along with the creamer. Blend until smooth, about 2-5 minutes; you will need to stop and scrape down the sides a couple times. Add lemon juice, mayo, salt and pepper. Blend on low to combine. Add onion mixture and artichokes, pulse a couple times to combine (only 2-3 times, you don’t want to break down the artichokes too much).
- Spinach: Place fresh spinach in a large cast iron skillet and bring to medium heat. Move around in the hot pan until wilted.
- Bake: Place artichoke mixture in a 8×8 or 9×9 baking pan. Add cooked spinach to this mixture and mix to combine. Place in preheated oven and bake for 5 minutes or until it is warm throughout.
- Serve: Enjoy immediately with pita chips or fresh veggies.
Notes
- Prep Ahead of Time: You can easily make this ahead of time and then just place it in the oven to warm before serving.
Nutrition
- Serving Size: 6oz
- Calories: 175
- Sugar: 1.9 g
- Sodium: 127.9 mg
- Fat: 13.2 g
- Carbohydrates: 12 g
- Protein: 5.1 g
- Cholesterol: 0 mg
Erik Stephens says
This vegan spinach artichoke dip is my favourite recipe.