Vegan Spinach Artichoke Dip

5 from 5 votes

This Vegan Spinach Artichoke Dip is a must-try! Ready in just 30 minutes with 6 simple ingredients, it's a quick and easy crowd-pleaser. Creamy, rich, wonderfully cheesy, and absolutely delicious!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: American

Diet: Vegan

Servings:

Calories: 287kcal

Author: Iosune Robles

Ingredients

8 ounces vegan cream cheese softened
1 and ½ cups grated vegan Parmesan cheese I used Violife, but you can use my vegan Parmesan cheese or nutritional yeast
1 cup vegan mayonnaise
2 cloves garlic minced
14-ounce can artichoke hearts drained and roughly chopped
10 ounces frozen spinach thawed, squeezed dry and chopped

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C) and lightly grease an 8x8 inch (20x20 cm) baking dish with vegan butter or cooking spray. Set aside.
To a mixing bowl, add vegan cream cheese, vegan Parmesan cheese, vegan mayonnaise, and minced garlic. Mix until smooth and well combined.
Stir in the artichoke hearts and spinach.
Spread the mixture evenly into the prepared baking dish and bake for about 20 minutes or until hot and bubbly.
Serve warm with toasted bread slices, tortilla chips, or crackers.

Notes

Creamy Consistency: Ensure your vegan cream cheese and mayonnaise are at room temperature for a smoother and creamier texture in the mixture.
Squeeze Dry: When using frozen spinach, be sure to thoroughly squeeze out excess moisture to prevent a watery filling.
Even Distribution: When mixing the ingredients, ensure that the spinach and artichokes are evenly distributed throughout the dip for a balanced flavor in every bite.
Temperature Awareness: Allow the dip to cool for a few minutes before serving. It'll be extremely hot straight from the oven, so giving it a brief rest will make it more enjoyable to eat.
Make It Ahead: It can be prepared a day in advance and refrigerated until you're ready to bake it. This allows the flavors to meld, making it even more delicious when served.

Nutrition