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Square photo of a plate of vegan spinach artichoke dip

Vegan Spinach Artichoke Dip

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 40 mins
  • Total: 50 mins
  • 8 1x
  • Appetizer
  • American
  • Vegan

Servings 8 1x

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Vegan spinach artichoke dip, a delicious, tasty, and easy-to-prepare appetizer. It’s cheesy and healthy, and made with affordable ingredients!

Ingredients

  • 2 tbsp vegan butter or extra virgin olive oil
  • 3 cloves of garlic, sliced
  • ½ onion, chopped
  • 14 oz can artichoke hearts (400 g), drained and chopped
  • 2 tbsp flour, gluten-free if needed
  • 2 cups unsweetened plant milk (500 ml), I used soy milk
  • 8 oz vegan cream cheese (225 g), softened at room temperature
  • 2 tbsp nutritional yeast
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 10 oz frozen spinach (290 g), thawed and chopped
  • 2 tbsp vegan Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 375ºF or 190ºC.
  2. Add the vegan butter to a large skillet and when it’s hot, add the garlic and the onion
  3. Cook over medium-high heat until they start to golden brown, stirring occasionally.
  4. Incorporate the artichoke hearts and cook for 5 more minutes.
  5. Add the flour and cook over medium heat for 1-2 minutes, stirring frequently.
  6. Then add the milk, cream cheese, nutritional yeast, salt, and pepper. Stir and cook until the sauce thickens.
  7. Finally, add the frozen spinach and cook for about 3-5 minutes.
  8. Transfer the mixture to a baking dish and add the vegan Parmesan cheese on top. I used an 8×8 inch or 20×20 cm baking dish.
  9. Bake for 15 to 20 minutes or until the mixture is golden brown and bubbly. 
  10. 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.
  11. 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.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 192
  • Sugar: 3.3 g
  • Sodium: 438 mg
  • Fat: 12.7 g
  • Saturated Fat: 5.3 g
  • Carbohydrates: 12.8 g
  • Fiber: 4 g
  • Protein: 7.1 g