This Vegan Spinach Artichoke Dip may be dairy free, but it skimps on nothing. Rich and creamy and full of flavour. And it’s nut-free too—there are no cashews or other “healthy” substitutions. The spinach and artichokes are already healthy enough!
A bastion of vintage American cuisine, spinach artichoke dip was invented in the 1950’s. Ever since then, this dip has been a holiday staple. It’s creamy, it’s savoury, it’s the perfect dip to go with everything!
What You’ll Need
A few important notes on some of the ingredients used in this Vegan Spinach Artichoke Dip recipe:
Spinach: This is a great recipe for frozen spinach. Frozen spinach often comes in 10-oz bricks, which is the perfect amount for this recipe. Thaw it out in the fridge overnight (or on the counter for a few hours), then squeeze out excess water. No need to chop.
Tip: You can also use fresh spinach—both baby and regular spinach work—just make sure to finely chop before using.
Artichokes: Although canned and marinated artichokes both work, I definitely prefer the marinated artichokes. Adds more flavour! The jarred artichoke hearts from Costco are awesome and great value, but you can also buy them in smaller glass jars or cans. You’ll want to use a 14-oz can which ends up being around 200g of drained artichokes.
Italian Seasoning: My secret ingredient for spinach artichoke dip is Italian seasoning. Makes it taste 100× more savoury!
Vegan Yogurt or Vegan Sour Cream: I like to use my Homemade Vegan Yogurt here but you can also use a vegan sour cream like Tofutti or Forager.
Vegan Shredded Cheese: Any storebought shredded cheese works. Spinach artichoke dip typically uses I’ve used Follow Your Heart Parmesan, Violife Mozzarella, and Chao Creamy Shreds.
Vegan Cream Cheese: I like Daiya Cream Cheeze or Kite Hill Almond Cream Cheese. If you don’t have, just substitute with more yogurt and shredded cheese.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Flavour Variations
- Sub half of the spinach with finely shredded broccoli. This recipe is also a great way to use up those broccoli stems, stalks, and leaves that would normally get thrown out.
- Sub one-third of the spinach with chopped kale. (I don’t recommend replacing all of the spinach with kale, it ends up being too tough and crunchy.)
- Spinach artichoke dip normally calls for white cheeses like parmesan, mozzarella, or provolone, but feel free to make it with a vegan cheddar. It also turns out pretty yummy!
- Slice up a loaf of French bread and stuff it full of spinach artichoke for an easy crowd-pleasing pull-apart bread.
Step-by-Step Process
Step 1: Pour olive oil into a skillet or sauté pan on medium heat. Add 3 cloves of minced garlic and cook until fragrant.
Step 2: Stir in 10oz of chopped spinach, one handful at a time, cooking it down before adding the next handful.
Step 3: Once the spinach has wilted, add the chopped artichokes. Season with salt, black pepper, and Italian seasoning. Sauté until most of the liquid has evaporated.
Step 4: Turn off the heat but leave the pan on the stove. Stir in cream cheese, yogurt or sour cream, and shredded cheese, until it’s all melty and gooey. Serve hot!!!
Make Ahead & Storage Tips
Fridge: Vegan spinach artichoke dip can be made ahead and stored in the fridge for up to three days.
Reheat: Transfer spinach artichoke dip to an ovenproof dish with a lid. Sprinkle a little water over the top. Cover and bake for twenty minutes or until heated through, stirring halfway.
What to Serve with Spinach Artichoke Dip
Some tasty breads to dip:
- Whole Wheat Soda Bread
- Melba toast
Serving spinach artichoke dip for the holidays? Here are some other vegan holiday dishes to pair with it:
Recipe FAQs
Vegan spinach artichoke dip typically consists of a combination of vegan cream cheese, vegan sour cream or yogurt, vegan shredded cheese, chopped spinach, and artichoke hearts. Garlic and other seasonings are added for flavor.
A good artichoke dip shouldn’t taste vinegary! Some recipes for artichoke dip contain ingredients like mayonnaise or sour cream, or marinated or pickled artichokes, which might give an overly sour smell. But if you follow the recipe correctly and use the right ingredient proportions, this shouldn’t result in a vinegar taste. And also make sure not to store artichoke dip for longer than three days.
To thicken spinach artichoke dip, add more shredded cheese (adds some fat and starch which both help to thicken up the dip). A second tip is to simmer the dip on low heat to reduce some of the excess liquid and achieve a thicker consistency.
Recipe Card
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Spinach Artichoke Dip (Vegan & Dairy-Free)
Use Imperial/Metric buttons below to toggle between volume vs weight measurements. I recommend weighing out your ingredients for best results.
Equipment
- Skillet or sauté pan (a 9-inch stainless steel skillet is great)
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 10 oz fresh or frozen spinach, finely chopped around 6 cups
- 1 14- oz jar marinated artichokes, roughly chopped = 200g of drained artichokes
- ½ tsp fine salt or 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp Italian seasoning see Note 1
- 4 oz vegan cream cheese
- 4 oz vegan yogurt or sour cream I use my Homemade Vegan Yogurt
- 4 oz vegan shredded cheese
Instructions
- Pour 2 tbsp of olive oil into a skillet or sauté pan on medium heat. Add 3 cloves of minced garlic and cook until fragrant.
- Stir in 10 ounces of chopped spinach, one handful at a time, cooking it down before adding the next handful.
- Once the spinach has wilted, add the chopped artichokes. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning. Sauté until most of the liquid has evaporated (5–10 minutes).
- Turn off the heat but leave the pan on the stove. Stir in 4 ounces each of cream cheese, yogurt or sour cream, and shredded cheese, until all the cheese has melted.
- Optional: Transfer the dip to an ovenproof dish. Drizzle some oil over it. Put it under the broiler at 500 °F for a few minutes to lightly brown the top.
- Serve hot!!!
Notes
- You can find premade Italian seasoning at most grocery stores. Or make it yourself at home by mixing together equal parts of the following:
- Dried basil
- Dried oregano
- Dried rosemary
- Dried marjoram *optional
- Dried thyme
- Dried sage *optional
- Red pepper chili flakes *optional