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.


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!
5 (from 13 ratings)


  • 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


  • 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!


*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.
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

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.