Warm, rich, melty, creamy, and cheesy Vegan Spinach Artichoke Dip. Packed full of spinach and briny, zesty artichokes, it's a real crowd-pleaser, and just perfect for serving at parties!
This Vegan Spinach Artichoke Dip ...The flavour...The texture. All bubbled up in one skillet, it's like a warm, creamy, melty, cheesy hug in spinachy, artichoke-y dip form, and it's such a crowd-pleaser!
Taken straight from the pages of my cookbook, Vegan Comfort Cooking, as a little teaser, this vegan appetizer recipe is one of my personal faves which is why I'm sharing it with you here today.
Ingredient Notes & Substitutions
Back to this dip because it's like whoa. YOU NEED TO MAKE IT. Here are some notes on the key ingredients, including tips and substitution ideas:
- Olive oil - Use water to saute if you want to make this recipe oil-free
- Silken tofu - Soft tofu also works but don't use any other type or the texture won't be right.
- Non-dairy milk - It must be unsweetened and unflavoured. I like to use soy milk in this recipe.
- Tapioca flour/starch - You can use cornstarch or arrowroot powder if you like but the better texture comes with tapioca starch.
- Nutritional yeast - For cheesy flavour.
- White wine vinegar - For a little sharpness. You could use apple cider vinegar or rice wine vinegar instead. Vinegar tends to bring out the cheesy flavour but you could use lemon juice instead if it's all you've got.
- Vegan cream cheese - Any dairy-free cream cheese should work well. I usually use Tofutti cream cheese. Violife works well too.
- Spinach - Use fresh spinach if you can. I haven't tested the recipe with frozen spinach but if you need to use it be sure to squeeze out any excess liquid really well.
- Artichoke hearts - I like to use canned artichokes in brine because the brininess helps cut through the creaminess and adds depth to the flavour. You could use artichokes packed in oil if you want to though.
- Vegan Cheese - This is to top the dip. You can use any cheese you like. Melty mozzarella style is lovely, as is vegan parmesan cheese or a combination of the two.
How To Make Vegan Spinach Artichoke Dip
Vegan Spinach Artichoke Dip is easy to make. Here's a quick summary (for the full detailed recipe see the printable recipe card):
- Sauté the onions and garlic
- Blend the dip ingredients, ideally in a high-powered blender.
- Roughly chop the spinach and artichoke
- Combine everything really well, spoon into a dish or a cast-iron skillet, top with a sprinkle of vegan cheese (I like to use my vegan parmesan cheese), and then bake.
This naturally gluten-free dip is just perfect for serving at holiday gatherings, game days, potlucks and parties. Serve with tortilla chips, crackers, baguette slices, toast, garlic bread, flatbread, vegetables like celery, carrots, bell pepper and my fave, raw radishes. Weird I know but it really works.
Storing Leftovers & Reheating
Store leftover Spinach Artichoke Dip covered tightly in the fridge for up to 4 days. You can enjoy it cold, or reheat it in an oven or microwave.
Chef's Tip - Spinach Artichoke Dip leftovers stir beautifully through hot pasta for a delicious and very easy meal that tastes so decadent!
Yes! Prep it up to a day ahead, then cover it tightly and store it in the fridge overnight. Bake as directed, adding an extra 5 minutes to the cooking time. You can also prep your veggies (for dipping) in advance and store them in a sealed container in the fridge.
More Dip Recipes
I'll be honest and say that I am hoping that you will make this recipe, then immediately (after eating it of course), RUN straight to the closest bookstore, or hit Amazon or your favourite online retailer up, and buy my book ;O) Then kindly leave me a review after too. That would make me very happy and I thank you in advance very much. ♡
Vegan Spinach Artichoke DipAuthor:
- 1 tablespoon (15 ml) olive oil , or water for oil-free
- 1 medium onion , chopped finely
- 4 cloves garlic , minced
- 1 package (12 oz / 350 grams) silken tofu , pack sizes vary a bit. If it's a few grams more or less it will be fine. No need to split a pack.
- 8 oz (227 grams) vegan cream cheese
- ½ cup (120 mls) unsweetened non-dairy milk
- ⅓ cup (37 grams nutritional yeast
- 3 tablespoons tapioca starch/flour or arrowroot or cornstarch
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon (15 mls) white wine vinegar , (or apple cider vinegar or rice vinegar)
- 2 packed cups (60 grams) fresh spinach leaves
- 1 x 14 oz (400 gram) can artichokes in brine , drained
- ½ to 1 cup (a handful or 2) vegan cheese shreds , of choice, or vegan parmesan
- In a small skillet, heat the olive oil or water over medium heat. Add the onion and sauté for about 10 minutes until caramelized and golden. If you use water you will need to add a little more gradually throughout, to prevent the onion sticking. Add the chopped garlic in the last 2 minutes of cooking; then remove the pan from the heat and set aside.
- Preheat oven to 400 ° F (200 °C).
- In a blender, combine the silken tofu, cream cheese, nondairy milk, nutritional yeast, tapioca starch, salt, pepper, and vinegar then blend until smooth.
- Shred the spinach leaves. Drain the artichokes and chop roughly into small, chunky pieces. Combine the spinach and artichoke in a large bowl, add the onion mixture, and pour the tofu mixture over them. Stir really well and pour into a baking dish or ovenproof skillet.
- Top with a generous sprinkle of vegan cheese and bake for 30 minutes, or until starting to turn golden on top and bubbly around the edges.