Vegan spinach artichoke dip, a delicious, tasty, and easy-to-prepare appetizer. It's cheesy and healthy, and made with affordable ingredients!
This vegan spinach artichoke dip truly is out of this world! It's tasty, easy to make, and it requires common and affordable ingredients. It works as an amazing appetizer to serve on a dinner with friends, and it's also perfect for the holidays!
Although it has a cheesy flavor (especially if you add some vegan Parmesan cheese) it is completely vegan. So this version is healthier and lighter than the original one, as it doesn't contain dairy nor cholesterol. Still, it's equally delicious!
Besides, you can customize it with your favorite ingredients and add all the spices you want to. I like to serve it with some baked tortilla chips or spread it onto some warm bread, but there's plenty of different ways to eat it!
Vegan spinach artichoke dip, a perfect appetizer to enjoy during holidays like Thanksgiving. It's flavorful, easy to prepare, and creamy. To make it you need simple, inexpensive, and healthy ingredients!
How to make vegan spinach artichoke dip - Step by step
- Preheat the oven to 375ºF or 190ºC.
- Add the vegan butter to a large skillet (photo 1) and when it’s hot, add the garlic and the onion (photo 2).
- Cook over medium-high heat until they start to golden brown (photo 3), stirring occasionally.
- Incorporate the artichoke hearts and cook for 5 more minutes (photo 4).
- Add the flour (photo 5) and cook over medium heat for 1-2 minutes, stirring frequently.
- Then add the plant milk, vegan cream cheese, nutritional yeast, salt, and pepper (photo 6).
- Stir and cook until the sauce thickens (photo 7).
- Finally, add the frozen spinach (photo 8) and cook for about 3-5 minutes.
- Transfer the mixture to a baking dish (photo 9) and add the vegan Parmesan cheese on top (optional). I used an 8×8 inch or 20x20 cm baking dish.
- Bake for 15 to 20 minutes or until the mixture is golden brown and bubbly (photo 10).
- Serve immediately.
Pro tips
- Feel free to use any type of oil you have on hand, or even replace it with vegan butter.
- Garlic powder and onion powder also work really well with this recipe, and they're a great choice if you want to save some time.
- You can either use frozen artichoke hearts or fresh artichokes and cook them from scratch.
- You could also make this recipe with fresh spinach, but I find frozen spinach more affordable and convenient.
- Feel free to use your favorite spices and herbs.
- I suggest you try my vegan Parmesan cheese recipe, as it's healthier than the store-bought ones, although you can also buy it if you don't have time to make it!
What is a vegan spinach artichoke dip?
This dish is a wonderful appetizer to serve to your guests or your family as part of dinner or lunch. The original recipe is prepared with cheese, regular butter, and dairy, so this vegan version is healthier and more nutritious, but as good and flavorful!
How long will this vegan spinach artichoke dip keep?
Remember to keep the leftovers in an airtight container in the fridge and it will last for 4-5 days. If it smells and tastes good, you can eat it.
How to serve this vegan spinach artichoke dip
There are plenty of different ways of serving this vegan spinach artichoke dip. I LOVE to serve it with an assortment of raw veggies such as carrots and red bell pepper, as well as with some baked tortilla chips. You can also spread it onto some warm bread!
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Did you make this vegan spinach artichoke dip?
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📖 Recipe
Vegan Spinach Artichoke Dip
Ingredients
- 2 tablespoon vegan butter or extra virgin olive oil
- 3 cloves of garlic, sliced
- ½ onion, chopped
- 14 oz can artichoke hearts, drained and chopped
- 2 tablespoon flour, gluten-free if needed
- 2 cups unsweetened plant milk, I used soy milk
- 8 oz vegan cream cheese, softened at room temperature
- 2 tablespoon nutritional yeast
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
- 10 oz frozen spinach, thawed and chopped
- 2 tablespoon vegan Parmesan cheese, optional
Instructions
- Preheat the oven to 375ºF or 190ºC.
- Add the vegan butter to a large skillet and when it’s hot, add the garlic and the onion.Â
- Cook over medium-high heat until they start to golden brown, stirring occasionally.
- Incorporate the artichoke hearts and cook for 5 more minutes.
- Add the flour and cook over medium heat for 1-2 minutes, stirring frequently.
- Then add the milk, cream cheese, nutritional yeast, salt, and pepper. Stir and cook until the sauce thickens.
- Finally, add the frozen spinach and cook for about 3-5 minutes.
- Transfer the mixture to a baking dish and add the vegan Parmesan cheese on top. I used an 8×8 inch or 20x20 cm baking dish.
- Bake for 15 to 20 minutes or until the mixture is golden brown and bubbly.Â
- Serve with an assortment of raw veggies such as carrots and red bell pepper, with some baked tortilla chips, or spread it onto some warm bread.
- Keep the leftovers in an airtight container in the fridge for 4-5 days.
Notes
- Feel free to use any type of oil you have on hand, or even replace it with vegan butter.
- Garlic powder and onion powder also work really well with this recipe, and they're a great choice if you want to save some time.
- You can either use frozen artichoke hearts or fresh artichokes and cook them from scratch.
- You could also make this recipe with fresh spinach, but I find frozen spinach more affordable and convenient.
- Feel free to use your favorite spices and herbs.
- I suggest you try my vegan Parmesan cheese recipe, as it's healthier than the store-bought ones, although you can also buy it if you don't have time to make it!
- Nutritional info has been calculated without the vegan Parmesan cheese.
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