Picture this: a dip so velvety and rich, it’s hard to believe it’s entirely vegan and gluten-free.
Welcome to the world of our Vegan Artichoke Spinach Dip – a dish that’s not just a treat for your taste buds but a boon for your health.
Spinach and artichokes? They’re not just for show. These greens are nutritional powerhouses, boosting your immune system and more. And those cashews? They’re the magic that gives this dip its creamy, dreamy texture, minus the dairy.
The best part? You’ll find all the ingredients you need just a short stroll away in your pantry or local grocery store.
And here’s a sneak peek of what’s inside: nutritional yeast for that cheesy charm, smoked paprika for a touch of gourmet, and plenty more tips to elevate your dip game.
So, are you ready to transform your snack time with something that’s as good for your body as it is for your palate? Let’s get started on this delicious journey!
It’s beyond me how these healthy vegan ingredients come together to form the same flavor and texture without the cheese, mayo, cream cheese, sour cream, commercial dairy substitute, or oil.
I’m telling you – you won’t even miss it. It also happens to be gluten-free and VERY easy to make.
Health Benefits of Vegan Spinach Artichoke Dip
This spinach artichoke dip recipe is not only a delicious recipe, it is a super easy one! To make this recipe the most exotic thing you will need is artichoke hearts, and those are easily found at your local grocery store.
Spinach and artichokes are great for your immune system! Spinach has vitamin E that supports and boosts your immune system. It’s also packed with fiber which aids in digestive health, has calcium which helps with bone development, and even folic acid which is great for soon-to-be mamas!
Cashews are full of non-saturated fat, such as monounsaturated and polyunsaturated fats. Basically, it is full of all the good kinds of fats we need! They also have a lot of protein which is why it shows up in lots of vegan cooking
Vegan Artichoke Spinach Dip Ingredients:
- ¾ cup plain unsweetened non-dairy milk (I used almond milk but soy milk, rice milk, coconut milk, oat milk)
- 2½-3 tbsp freshly squeezed lemon juice
- 1-2 medium-large cloves garlic
- ¾ tsp sea salt
- ½ tsp dry (ground) mustard or dijon mustard
- Freshly ground black pepper to taste
- ¾ cup raw cashews (unsoaked or drained cashews)
- 2 cups frozen artichoke hearts (I used one 9 oz. box), partially thawed (helps for pulsing in blender) or they do have chopped artichoke hearts if you want to save yourself some time with pre-chopped artichokes.
- 2 cups (loosely packed) fresh spinach leaves(frozen spinach can work too but fresh spinach is pretty amazing in this spinach artichoke dip. Also pre-chopped spinach can save you a few steps.)
*Adding store-bought vegan cheese such as vegan parmesan cheese or cheese to the mix or as a topping can take this vegan artichoke dip vegan recipe all the way up to 5 stars! It adds flavor and texture without taking away from this delicious vegan food and keeping it dairy-free.
You can also add nutritional yeast to spinach and artichoke dip. Nutritional yeast gives it that cheesy flavor, without the cheese.
*As far as seasoning goes salt and pepper are always a great go-to, red pepper flakes give it an extra kick, and garlic powder, onion powder, or extra minced garlic also add some additional flavor. I personally love topping it with some smoked paprika. It’s aesthetically pleasing, looks fancy, and tastes great.
Instructions for Vegan Spinach Artichoke Dip
Preheat oven to 425ºF(no medium heat here) In a blender, add milk, lemon juice, garlic, salt, dry mustard, pepper, and cashews. Throw in a blender or food processor. Blend until very smooth. If using a Vitamix or other high-powered blender, this will only take a minute or so.
If using a standard blender, just keep blending until the mixture is very smooth.
You can also add vegan cream cheese, cashew cream, or vegan mayo to make your creamy dip have an even more creamy texture while keeping it dairy-free. You can also add nutritional yeast to give it a “cheesy” flavoring.
Add artichokes and spinach and very briefly blend or pulse. Do not fully blend, keep some chunky texture! My mixture wasn’t quite as chunky as I prefer, so I scooped the mixture into a bowl and stirred in a can of quartered artichoke hearts (drained, rinsed, and chopped).
You can also add some olive oil to help make the spinach and artichoke a little more cohesive and make the mixture a little more creamy overall.
Transfer mixture to an oven-safe dish or baking dish, and bake for 17-20 minutes until the top is golden brown. Do not bake any longer or the spinach will turn off-color. Or you can really class up your baked spinach artichoke dip up and put it in a cast-iron skillet. But otherwise, a regular baking dish will do just fine.
Serve warm with raw veggies, veggie sticks, sliced baguette, tortilla chips, pita chips, or crackers. I personally liked it even better after letting it cool, then refrigerating and reheating it later. Sounds delicious right?!
This is a great recipe for easy vegan appetizers, a side dish while you eat dinner or the main event at a dinner party. Trust me, your friends will thank you so much for bringing this vegan spinach artichoke dip to the party. It’s easy to make ahead of time, it keeps well and it makes great leftovers!
So there you have it! This recipe earns 5 out of 5 stars in my book! (And trust me, 5 stars is hard to come by!) But this vegan dip more than earns it. So whether you are bringing it to your work holiday party, keeping it as your fave vegan snack, or having it as a dinner side dish, you will not be disappointed! Healthy, hearty, and completely vegan? Check, check and check! So give this vegan favorite a try!
P.S. Looking for a vegan dessert to pair with this vegan appetizer? Try our 5 Ingredient Vegan Raw Apple Pie and make yourself the hit of the party!
Read Next: Is Pita Bread Vegan? A Vegan Pita Recipe