I absolutely LOVE this gluten-free vegan artichoke spinach dip recipe. I’m so excited to have found a healthy version of this dip that tastes like the non-vegan version I’ve always loved.
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
70 thoughts on “Vegan Artichoke Spinach Dip Recipe (Gluten-Free)”
Gee Livvy, I had a “Tastefully Simple” Spinach/Artichoke Dip Mix in your Christmas Stocking.
Move on to plan “B”.
Oh yum! I love spinach and artichoke dip. I switched over to veganism this spring and am so grateful for recipes like this that allow me to continue to enjoy some of my favorite holiday treats!
I just stumbled on this post, and thus your blog, via “Finding Vegan.” I saw your tabs at the top for “DIY” and “Vegan” and I knew I was in the right place! I love this recipe because it’s oil free and something I used to eat pre-vegan. I’m vegan and oil free and sometimes it’s tough finding oil free recipes, so thank you. Your photos are beautiful, your blog design and layout crisp, clean and appealing. Really, this is one of my new favorite blogs.
I also blog about DIY projects, Vegan recipes and thrifty finds. My blog layout is not nearly as cool and professional, nor my photos, as yours. But don’t get discouraged, if you do find the time and want to stop by, because I’m (with the help of my graphic designer husband) fixing up the design and I just bought some supplies needed to improve my photos. So they will start improving. If you have any tips please feel free to send them my way. I’ve only been blogging on this blog for almost two months now but learned a ton from great blogs like yours. I thank you for being an inspiration for great photos, layout and having oil-free recipes. I’m now a follower via Bloglovin’ and I’m just so glad to have found ya.
All the best,
Hi Aubrey! So glad you found my blog and are enjoying it! I checked out your blog and you’ve got some great stuff on there – luv the vegetable broth idea – definitely going to give that a try.
Oh my goodness this looks so delicious! I think I have everything to make this dish and I know my family will love it. So glad to have discovered this post,
I love this recipe!
Artichoke Spinach Dip is one of my all time favorite appetizers! After finding the picture of this dip on Finding Vegan I couldn’t believe what I was seeing. What a great recipe, I love how you made it vegan and gluten-free. I plan on making this for an appetizer at our Christmas party this year. Thanks for sharing the recipe and making it super healthy :)
Sandra, I think you’ll LOVE this dip (I certainly do). But I take ZERO credit for it – this is a Dreena Burton creation (as noted above). She’s the BEST!!!!!!!
OH…I missed that part…I was too distracted by the yummy pictures! I think I almost tried to bite the screen.
Well you do a beautiful job showcasing her recipe!
I liked this recipe! The texture was creamy and smooth. I didn’t taste much spinach though. Thank you for introducing our family to yummy, healthy foods. :) I love hearing what Hubs has to say about your recipes and other projects!
Amanda, that was actually a pretty poor sample that you tasted. That batch didn’t turn out quite right… plus, it was cold by the time we ate. So you might REALLY like a good batch served warm! ;) Hubs doesn’t like artichokes, so he’s not a huge fan of this dip. He’ll eat it, it’s just not his favorite thing.
This recipe looks awesome!!! I’m going to try it for my next christmas party. Just wondering, how do you re-heat it once you get it cold? Thanks a lot!!!! :)
You can warm it up in the oven on a low temp, or if you have a toaster oven, those are great for reheating. Lastly, nuking it works too.
How many does this recipe feed? I want to make it for a baby shower and it’ll be 1 of 7 savory dips. There will be 80-85 people.
I’m also wondering if this can be made ahead and frozen? If so, cook and freeze or just mix and freeze?
I haven’t tried it, but I don’t see why not. I would probably cook and freeze, then just reheat until warm.
Hi Michelle. Dreena says 5 to 6 (http://plantpoweredkitchen.com/recipe-page/?recipe_id=6025895) but I think more like 10 to 12 (as an appetizer), especially if there are seven other dips.
This looks so amazing! I may have to make this for the superbowl party I’m going to and not tell anyone it’s vegan! :)
This dip looks amazing
This is so good i cant stop eating! Impressive! I added pepperoccini peppers for a bit of heat and roasted red pepper for colour. amazing! Thanks for this recipe
Yes, Dreena’s recipes are the best!!! Her cookbook, Let them Eat Vegan, is full of awesome recipes. Love your adds – great idea.
Thanks so much for sharing this. It was absolutely amazing. I have not had spinach artichoke dip in about 6 years. I was in heaven.
This recipe is so delicious and healthy! I have made it twice in the last week, first for my Mom’s 60th birthday party (it was a hit!) and then again just for fun on a Sunday for my friend and I to share. I can’t believe how healthy and creamy and tasty it is. I love finding recipes like this that take classic foods and make them even better as vegan versions. So easy to make and with such simple ingredients, too! Thank you :)
I just made this recipe! it turned out great! I had to make a few substitutions… frozen spinach and canned artichoke hearts ( drained and soaked overnight in fresh water). I also added 1 T Nooch. I think for next time, I would like roasted garlic.
Also, i love your blog! Keep up the great work.
Thanks for the feedback, Megan!
How much frozen spinach should I substitute for 2 cups raw? I’m making it today! Thank you. I am also using a can of artichoke hearts.
I would probably use about one and a half 10 oz. packages of frozen spinach.
This is incredible! I never would have dreamed that a vegan spinach artichoke dip could be as addicting as the usual super-cheesy one! I added a couple heaping spoonfuls of nutritional yeast, then drizzled olive oil on top before putting it in the oven. Definitely a keeper, thank you!
I added Dill weed and water chestnuts! Used toasted udi’s pizza crust. Yum! Oh – and also Daiya mozzerella cheese! Yummy!
This was DELICIOUS!! I used a couple cans of artichokes instead of frozen and also quartered some up to toss in at the end for chunckiness as suggested. With cut up veggies, this app (which we turned into a meal) tasted so “clean”… thank you!
Absolutely fantastic recipe – thank you so much for sharing! I chopped cross sections of large carrots to make “chips” to dip. Spreading this one like wildfire to friends and family :-)
I just made this for a New Year’s Eve party tonight. It tastes so delicious! Thanks for a great recipe!
How much cashew meal should I use vs using whole raw cashews and grinding them up?
I use the cashew meal in the same quantity as the recipe calls for whole cashews and haven’t had an issue. I just wait to add the veggies until the end to get the right ratio of ingredients.
This is one of my go-to recipes. Seriously, my omnivore bf lives it. We’ve made it as a dip, filling for vegan rangoon, and stuffed pasta shells with it. Last night I didn’t have any non-dairy milk, but had a can of light coco milk. Game changer!
I’m planning on making this recipe for a party this weekend. Would it be ok if I used canned artichokes instead of frozen? Will I have to prepare them in a different way?
Hi Natali. Personally, I haven’t tried canned artichokes, but if you read through the other comments on this post, you’ll see that a few other readers used canned and it turned out just fine.
I use canned! One can in the blender and the second can right before the oven so it’s chunky. So good.
Thanks so much for sharing another recipe with such gorgeous pictures and descriptive information. I’m planning to make this for a party this weekend. Looks fantastic.
This recipe is incredible! If I’m not careful, I could eat the whole batch one sitting. People who try this (even my meat eating friends) really enjoy this! Thank you for the recipe!!
..p.s. I used jarred artichokes (couldn’t find frozen) and it works great! I just rinsed some of the marinade off (but left a little).
Good to know! Thanks for sharing, Carey!
Thanks For this recipe!! It was a giant hit at Thanksgiving (made it specifically for me and my husband’s vegan cousin) and the whole decidedly non-vegan family chowed down. My husband is a little skeptical about vegan stuff and he loved it!
Hi Mia! I made it for Thanksgiving, too! So glad it was a hit with your family. If you don’t have it yet, that cookbook is worth the purchase!
My blender isn’t super strong, so I’m skeptical about not soaking the cashews. Does not soaking them create any issues with the smoothness? Can a fairly basic blender handle it?
I would definitely recommend soaking the cashews. It softens them considerably so they will blend easier and have a creamier texture.
Can I use the same amount of artichokes if I’m using fresh?
Yes, I would use the same amount.
When I have to bring a plate, this is my go to recipe! So scummy and everyone loves it. Dips are a great food to share with people. (I can never find frozen artichokes so use the marinated ones in jars. Same amount and works great. One bonus is that it tastes just as good uncooked!). Thanks heaps! x
Was asked to bring a gluten free, dairy free appetizer to a dinner party. I brought this dip. It was delicious. We all loved it. Can’t believe there is no cheese!
Thank you for using a blender – a kitchen tool that I actually have ! Always wanted the combo of a food processor and blender – I’ll put it on a wedding registry one day!
On a side note, your opening notes on stationary and sending cards – story of my life – I can totally relate! I start shopping early (around September) theme every holiday to try and not repeat gifts and cards, stay on top of coupons and sales and still run down to the wire before the holiday!! Really I try to stay organized, and in being frugal but looking luxury and not using credit cards takes up a lot of time. What’s that saying about best laid plans?
Looking forward to trying this yummy dish out. I’ll let you know how it goes xo.
Best vegan spinach artichoke dip!!! I stuffed it in a baked potato. So good!
Has anyone tried substituting almonds in place of cashews?
I know it’s been ages, but I love that, except for the artichokes, this could be done completely raw! More than acceptable to me, trying to eat as much raw as possible, but still in the process of learning satisfying dishes for dinners. Thanks a lot!
Can you use frozen spinach or will it not turn out the same?
Are there any substitutions for the cashews? I am horrible allergic and dairy allergic – any suggestions would be highly helpful. I miss spin dip :(