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 perfect for holiday parties. You can even make it ahead!
FEATURED COMMENT
"YOU NAILED IT!! This is an absolutely delicious dip! Even our non-vegan friends raved about it!" - Lynne ⭐️⭐️⭐️⭐️⭐️ More reviews →
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.
It's such a crowd-pleaser and one of my all-time favourite vegan appetizer recipes. I make it almost every time I entertain. Unlike many other dairy-free spinach artichoke dips, this one is really thick, rich and luscious, and even dairy-lovers can't believe it's vegan!
It's naturally gluten-free and easy to make ahead. Prep it the day before and pop it in the oven when your guests arrive. It's perfect for holiday parties, game days, potlucks and cozy nights in.
Serve it warm with tortilla chips, crackers, toasted baguette slices, sourdough, pita, vegan garlic bread or crunchy veggies like carrots, celery, bell pepper and my favourite, raw radishes. Weird, I know, but trust me, it really works! And if there's any left over (unlikely!), stir it through hot pasta for an easy, decadent dinner.
Mel x
Ingredient Notes & Substitutions
Here is what you need to make Vegan Spinach Artichoke Dip, along with some important notes & substitution ideas:
- Silken or soft tofu - Don't use any other type or the texture won't be right once baked.
- Dairy-free milk - It must be unsweetened and unflavoured. I really like soy milk for this recipe.
- Tapioca flour/starch - I really like the texture of the dip best when it's made with tapioca flour, but you can use cornstarch or arrowroot powder instead.
- Nutritional yeast - For cheesy, umami flavour. There is no substitute.
- White wine vinegar - For a little sharpness, which enhances the cheesiness. You could use apple cider vinegar or rice wine vinegar instead.
- Vegan cream cheese - Any dairy-free cream cheese should work well. I usually use Tofutti cream cheese for anything that involves baking.
- 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 instead, 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. For meltiness, you can't beat the Daiya shredded cheeses.
Got Leftovers?
You can reheat leftover Spinach Artichoke Dip and keep on dipping, but I highly recommend you try stirring it through freshly cooked pasta/spaghetti for a delicious and very easy meal that tastes so decadent!
Simply cook the pasta in boiling water. Just before draining, scoop out a mugful of the pasta cooking water and set aside. Once drained, return the pasta to the pan. Add a good few dollops of spinach artichoke dip and a glug of the pasta water and stir to form a thick sauce that coats the pasta beautifully. Add a splash more water if it's too thick. Serve with plenty of black pepper and some vegan parm!
Recipe FAQs
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.
Can I use frozen spinach in vegan spinach artichoke dip without making it watery?
I recommend defrosting the spinach and squeezing out as much water as you can before proceeding with the recipe.
Recipe
Vegan Spinach Artichoke Dip
Author:Ingredients
- 1 tablespoon (15 ml) olive oil, or water for oil-free
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 package (about 12 oz / 350 grams) silken or soft 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 ml) dairy-free milk. It must be unsweetened & unflavoured
- 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 ml) white wine vinegar, or apple cider vinegar or rice vinegar
- 2 packed cups (60 grams) fresh spinach leaves
- 1 x 14 to 15 oz (400 grams) can artichokes in brine, drained
- ½ to 1 cup (a handful or 2) vegan cheese shreds, or vegan parmesan
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 400°F (200°C).
- In a small skillet, heat the olive oil over medium heat. Use a few drops of water to sauté oil-free. Add the onion and cook for about 10 minutes until caramelized and golden. Add the garlic in the last 2 minutes of cooking; then turn off the heat and set aside.
- To a blender or a food processor, add the silken/soft tofu, cream cheese, dairy-free milk, nutritional yeast, tapioca starch, salt, pepper, and vinegar. Blend until smooth.
- Shred the spinach leaves. Drain the artichokes and chop roughly into small, chunky pieces. Combine the spinach and artichokes in a large mixing bowl, add the onion mixture, and pour over the tofu mixture. Stir well, then spoon into a baking dish or ovenproof skillet. I really like the look of this dip in a cast iron skillet (mine is 9 inches).
- Top with a very generous sprinkle of vegan cheese and bake for 30 minutes, or until golden, melty, and bubbly.
Diana says
Hey Mel,
I love love love your recipes; your writing style; your dog; you. Not necessarily in that order :) This dip sounds incredible. We have a soy allergy in the house. Any suggestions for substituting the tofu with something soy free (also nut free)?
Thank you so much. And please cuddle your pooch for me!
Hugs,
Diana
Melanie McDonald says
Hi Diana, Thank you so much!
This is one of my personal favourite recipes of all time. I make it all the time! I have never made it without the tofu though and my first thought would have been blended cashews which wouldn't work for you either.
You could just use more vegan cream cheese instead but it might end up a bit too rich and thick. A good squeeze of fresh lemon juice might help cut through the richness enough to make it work though.
Or I think you could use vegan mayonnaise instead. BUT, I have not ever tried baking vegan mayonnaise. I think it should be ok but there is a chance it could go wrong and split. It would still more than likely be edible though even if it looked a bit funny so it might be worth the risk.
The other option is Pumpfu (tofu made from pumpkin seeds). I can't buy it here and have never tried it myself, but I know it's available in a lot of places.
I hope that helps and that it works out!
Off to cuddle the pooches! ;O)
Diana says
Has anyone ever told you that you totally rock? Because, you do.
1) Thank you for your ideas / suggestions.
2) I have never heard of Pumpfu before! It looks like my Whole Foods store, (here in Oakville, ON), carries it! I will have to look for it, when I actually venture out there into the scary, germ-y world again.
3) Please apologize to the one or more (?) pooch(es) that I didn't know about. Thank you for giving them both (giving them all) cuddles from me. While you're at it, I think you should also give them some extra treats from me. Just saying......
4) When I venture back out there into the aforementioned germ-y world, I'm totally buying your hot-off-the-press cookbook!
5) Congrats on #4 above. No small achievement!!!
Melanie McDonald says
You're too kind. Thank you!
Lynne says
YOU NAILED IT!! This is an absolutely delicious dip! Even our non-vegan friends raved about it and couldn't believe they were enjoying tofu! This will definitely be a new favourite for us.
I like:
- that it can be prepared ahead of time
- it's easy to make
- it makes LOTS so I can have some with guests and some for ourselves the day before or after.
Thank you, Mel, for another terrific recipe!
A Virtual Vegan says
Yay!!! I'm so pleased everyone enjoyed it. This is one of my personal favourite recipes so it makes me very happy to hear!
Yvonne says
So yummy! My husband requests it which is a very big deal. Recipes like this make it easier and more enjoyable to follow the vegan lifestyle !
Gina Smith says
Oh my! This is soooo yummy! I was a little concerned it wouldn't be tangy enough, but it is. I can't stop eating it. I found little bruschetta rounds at the store, so I toasted them for this dip and it's a perfect pair. What an indulgent treat! I'm tempted to pour a glass of chardonnay and call this dinner.
I know what I'm taking to the New Year's Eve potluck! There's no way the dairy eaters won't love this. So creamy and delicious :)
A Virtual Vegan says
I have poured a glass of wine and called this dinner many times! ;O)
I'm really pleased you enjoyed it!