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!
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!
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.
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!
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!
2tablespoonstapioca starchoptional, 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.