Vegan Spinach Artichoke Dip

By Jessica Hylton -

This Vegan Spinach Artichoke Dip is a warm, creamy and cheesy hot dip that is so flavourful! It’s incredibly delicious, is easy to reheat, and is such a crowd pleaser!

photo of spinach artichoke dip being pulled up by a pita chip

I originally planned to publish this post back in March around my birthday (which I spent in quarantine) and go on and on about what a raving party dip it would be. Then…all our worlds kind of turned upside down and it felt silly to publish. That was until I realised, this is such a divine recipe in and of itself, that I should definitely still share it! Gav and I happily ate this by ourselves, and then used it as a creamy “cheesy” filling in sandwiches, in pasta, and so many other ways, so here comes Vegan Spinach Artichoke Dip right at ya!

step by step photos, chopped artichoke on a cutting board, and spinach artichoke dip before being baked

Ingredients

Spinach Artichoke Dip is traditionally made with dairy, and lots of it too, but I’m sharing my favourite ingredients to make this vegan while keeping it incredibly creamy and delicious.

  • Spinach & Artichoke: These are staples of this dip! The spinach and artichoke add texture, mouthfeel and flavour in their own way. I tested both fresh and frozen spinach (more on that below), and canned artichokes.
  • Cashews: Raw cashews soaked overnight and blended with the seasonings and milk create a creamy and delicious cheesy sauce for your dip. 
  • Seasonings: The seasonings combined give you that quintessential cheesy flavour for this dip.
  • Tapioca starch: Tapioca starch gives you a delicious pull of this “cheese” sauce. I don’t recommend leaving it out, but you can make it without it and it will still taste incredible.
  • Vegan Parmesan: For that extra parmesan-y flavour, add in some vegan parmesan. You can use store-bought or my vegan parmesan cheese recipe.

close up shot of spinach artichoke dip on a pita chip

Expert TIPS & FAQ

  • For this sauce to be as creamy as possible, be sure to soak your cashews overnight, and use raw unroasted cashews. These are my favourite cashews (affiliate link).

Can I make this dip ahead of time?

Yes! In fact, it still tastes incredible several days later too! 

Can I use fresh spinach?

Yes! I include instructions for using fresh spinach in the recipe as well as frozen spinach.

How to Serve this Dip

You can serve this dip with pita chips (here’s a recipe for my homemade pita chips!), with regular chips, on bruschetta, on fresh bread, as a sandwich filling and so many more options!

final shot of spinach artichoke dip with pita chip in it at a side angle

Related Recipes

Vegan Parmesan Cheese

Vegan Cheese Sauce

If you make this Spinach Artichoke Dip, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

photo of spinach artichoke dip being pulled up by a pita chip

Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is a warm, creamy and cheesy hot dip that is so flavourful! It's incredibly fresh, is easy to reheat, and is such a crowd pleaser!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings
Course Dips
Cuisine American, Universal
Keyword dip, spinach artichoke dip, vegan, vegan spinach artichoke dip
Ingredients
  • 10 ounces fresh spinach or frozen spinach, see notes*
  • 14 ounces canned artichoke hearts (about 1 can) (395g) drained, rinsed and chopped
  • 1 1/2 cups raw cashews soaked in water overnight, then rinsed and drained 
  • 1 1/2 cups unsweetened vegan milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons lemon juice
  • 3 tablespoons vegan parmesan cheese
  • 2 tablespoons tapioca starch optional, but great for a cheese pull
Instructions

Instructions

  • Preheat your oven to 400°F/200°C.
  • In a blender, add the cashews, vegan milk, sea salt, ground black pepper, nutritional yeast, onion powder, paprika, garlic powder, lemon juice, vegan parmesan cheese and optional tapioca starch. Blend on high for about 2 to 3 minutes until completely smooth. Set aside.
  • In a pan over medium heat, add the fresh spinach and wilt down if it’s fresh until fully wilted, about 5 minutes. Remove from heat and drain the excess water that comes off.
  • Turn the pan back on to medium-high heat, place the spinach back in the pan, and add the artichokes to the pan with a pinch of salt and stir together for about 2 minutes.
  • Turn heat off and add the spinach artichoke mix to your baking dish (I used about a 9" x 5" oval dish). Pour the blended sauce mixture on top, and stir to combine. Taste and add more salt if needed.
  • Bake for 20 minutes until golden and cheesy, and you can broil for a few minutes if desired too. Remove from oven, sprinkle optionally with extra vegan parmesan cheese, allow to cool slightly, then serve! Enjoy!
NOTES
*If using frozen spinach, you don't have to wilt it down. Just let it thaw completely and squeeze off any excess liquid. Then proceed with the rest of the recipe by adding the spinach to the pan with the artichokes.

Nutrition

Calories: 151kcal | Carbohydrates: 12g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Sodium: 418mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2758IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 2mg
by Jessica

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Recipe Rating




14 comments

  1. Jill says:

    Could I substitute arrowroot in place of the tapioca starch?

    • Hi Jill,

      It will thicken it, but it might not give it the same pull. Either way, it’ll taste delicious! I hope that helps!

      • Jillian says:

        Finally got around to making this and it was DELICIOUS! Surprised there are leftovers ( there are just two of us in our house) but will adding this to some pasta for another delicious dinner tonight!

        • Gavin | Jessica in the Kitchen says:

          We’re so happy that you enjoyed this recipe Jillian! Thank you so much for reading and leaving such a nice comment!

  2. 5 stars
    Oh my goodness, this was one of the best things I’ve had the pleasure of eating. I’ve been dairy-free for majority of my life, and spinach artichoke dip was always one of those things I really wish I could eat. I saw you post a photo of this your Instagram the other day and I knew I had to make it immediately. THE BEST. Seriously. Really easy to make, too. I used frozen spinach and it was super quick! Thank you for an amazing recipe!

    • Hi Annie,

      Oh my gosh, your comment made my heart smile!! I am SO happy to hear this and can’t wait to share a screenshot of this on IG! Thank you so much for your incredibly kind comment and I’m SO happy that you enjoyed!!

  3. Melissa Watts says:

    5 stars
    Saw you post this on Instagram and I knew I had to try this. The recipe turned out amazing! I couldn’t stop eating it. Honestly everything that I have tried of yours has tasted so great. You have changed my cooking world for the better!

    • Gavin | Jessica in the Kitchen says:

      Wow! We’re so happy that you enjoyed this recipe Melissa! Thank you so much for reading and leaving such a nice comment!

  4. Ann Count says:

    5 stars
    This recipe was so fun to make with my 4 yr old. She could help put all the ingredients in for the sauce. Used frozen spinach, rinsed and drained as much as possible and sautéed fine with the artichokes. Mixed all together in casserole and cooked perfectly. Made the crusty bread recipe by jessicainthekithen as well. They went perfectly together and I just kept loading more and more of dip onto the bread. Flavors come racing through leaving you wanting more. With it having so many healthy ingredients there is zero regret 🙂

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your little one enjoyed this recipe Ann! Thank you so much for reading and leaving such a nice comment!

  5. Elizabeth says:

    5 stars
    I loved eating this on pasta! The recipe works well with swiss chard instead of spinach.

  6. Erica says:

    5 stars
    I have recently switched to a vegan lifestyle and follow Jessica on Instagram. I wanted to make something dairy-free for a family gathering due to someone having an allergy. I didn’t label the dish as “vegan” since people tend to be apprehensive of something with that label. I did however, put that it was dairy-free. By the time I got around to it, I only had ONE bite! It was such a big hit and all gone! I was pleasantly surprised and will be making this again. Side note: My grocery store didn’t have any vegan parmesan, so I used mozzarella. I also had to use corn starch instead of tapioca because of the same issue. Thank you so much for this wonderful recipe.

  7. Taylor says:

    Just stumbled upon your instagram page and had to follow immediately. It is rare that I actually enjoy an explanation before a recipe and I fully enjoyed this one. Thank you!!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much, Taylor! We’re so happy that you enjoy it!

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