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    Home » Recipes » Appetizers

    Vegan Spinach Artichoke Dip [Oil Free]

    Published: Aug 5, 2020 · Modified: Apr 16, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Vegan Spinach Artichoke Dip PIN
    Vegan Spinach Artichoke Dip PIN
    Vegan Spinach Artichoke Dip PIN
    Vegan Spinach Artichoke Dip PIN
    Vegan Spinach Artichoke Dip PIN

    Creamy, melty, utterly delicious vegan spinach artichoke dip! This fun appetizer is so stretchy and gooey, no one will ever believe it’s vegan. A huge hit with vegans and omnivores alike. You definitely want to serve this at your next event!

    Chip being dunked into bowl of spinach dip.

    You know that cheesy spinach dip you’ve probably ordered at a restaurant before? Well, this dip is so next level, you just might not be able to tell the difference!!

    But, unlike restaurant style or store bought spinach dip, this version is healthy and guilt free! AND it won’t leave you feeling heavy or bloated.

    This spinach dip is not only vegan and dairy free, but it also happens to be soy free and gluten free too.

    PLUS – it’s incredibly simple to make. All you need is about 15 minutes with an extra 5 if you’re taking the optional step to broil it!

    Whoop!! You ready for this???

    Bowl of vegan spinach dip with crackers and chips scattered around it.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Start by gathering your ingredients. Then drain and rinse the artichokes, slice them and set aside.

    ingredients to make vegan spinach artichoke dip on white deck

    Add everything to a high speed blender EXCEPT the artichokes and spinach. Process on high until smooth and combined. (photos 1-2)

    over head view of blender with liquid vegan cheese sauce inside

    Now transfer the mixture to a non stick skillet (or oven safe pan if you want to broil it later). Add the sliced artichoke and spinach to the same pan and mix to combine. (photos 3-4)

    deep pan with liquid sauce being poured from blender and baby spinach and artichoke inside

    Cook the mixture over medium heat for about 5 minutes, stirring OFTEN to prevent sticking or burning. (photos 5-6)

    NOTE: Your vegan spinach artichoke dip will go from very runny, to thick and cheesy as it heats up. Just keep stirring and watch the magic happen!

    skillet with vegan spinach artichoke dip inside after cooking

    At this point you may immediately serve your dip in its smooth and creamy state. Just look how stretchy and cheesy that is!!

    Are you drooling yet???

    Chip being dipped into bowl of cheesy dip with cheese stretching from the chip to the bowl.

    OR you may optionally transfer it to an oven safe dish and broil for a few minutes to brown and bubble the top. But if you’re using an oven safe pan, just pop the pan in the oven, and no need to transfer.

    NOTE: Individual ovens vary greatly so watch carefully to prevent burning!

    spinach dip in oven safe dish after broiling with crackers and chips scattered around the dip

    Serve with crackers, chips, bread, veggies or anything else you’d like to dip!

    You may also sprinkle some vegan Parmesan cheese on top, if you’d like.

    bowl of dip with parmesan garnish on top and crackers and chips scattered around the bowl

    How to store?

    Although it tastes best warm and freshly made, you may store leftovers in a sealed container in the refrigerator for 3-4 days.

    Note, that it will harden as it cools, but you can return the dip to a melty state by reheating.

    How to reheat?

    Transfer the dip to a skillet and reheat over medium heat, adding a little more milk if needed to thin it out. As it warms up, it will soften and become creamy again.

    Alternatively, you may reheat in the oven at 350 degrees F, using an oven safe dish for about 10-15 minutes until heated through.

    Can I make it ahead of time?

    Yes, you may make it ahead.

    To do so, blend and cook as directed, but don’t broil (if doing so) until ready to serve.

    Store your cooked spinach dip in a sealed container in the fridge until ready to consume. Then transfer to an oven safe dish and heat at 350 degrees F for 10-15 minutes and once hot, set the oven to broil for an additional 2-5 minutes, until brown and bubbly, if desired. Watch carefully!

    Can I make any substitutions?

    Play with the seasoning, or sub the water for broth for added depth of flavour.

    To make it spicy, add ½ teaspoon of cayenne pepper or 1-2 tablespoons of your favourite hot sauce.

    For a smoky dip, add 1 teaspoon of smoked paprika.

    You could even swap the spinach for another leafy green, if preferred.

    However, do NOT sub the tapioca starch/flour. This is the magical ingredient needed here to take your vegan spinach artichoke dip from a runny state to a cheesy, melty, gooey, creamy state of absolute deliciousness!

    Expert Tips

    • If you’re using frozen spinach, make sure to squeeze and drain as much water as possible before adding to your skillet.
    • If you don’t have a high speed blender, soak the cashews in boiling hot water for 30 minutes first, and then drain and use as directed. This will help them soften, making them easier to blend.
    • If it gets too thick, add more milk or water to the pan to thin it out. Note that it will harden as it cools and reheating the dip will return it to a silkier texture.

    More fun vegan dip recipes

    • Healthy Jalapeno Popper Dip – A great spicy option that’s perfect for adding some kick to your raw veggies or steamed broccoli.
    • Dill Pickle White Bean Dip – This one is loaded with dill flavour and we love this with veggies, pita, and spread into wraps and sandwiches.
    • Sweet Hummus Fruit Dip – Hints of apple and caramel flavour in this deliciously sweet hummus that is perfect for dipping with fruit.

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    Chip being dunked into bowl of spinach dip.

    Vegan Spinach Artichoke Dip [Oil Free]

    Creamy, melty, utterly delicious vegan spinach artichoke dip! This fun appetizer is so stretchy and gooey, no one will ever believe it's vegan.
    5 from 9 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Optional Broil Time: 5 minutes
    Total Time: 15 minutes
    Course: Appetizer, Dip, Snack
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 138kcal
    Author: Rosa

    Equipment

    • Blender

    Ingredients

    • 2 large handfuls baby spinach or 2 cups frozen spinach*
    • 13.5 oz can artichoke hearts in water, not marinated (approx 1.5 cups)
    • 1 cup raw cashews
    • 2 cups water
    • â…“ cup nutritional yeast
    • ½ cup tapioca starch or tapioca flour
    • 3 cloves garlic peeled
    • 1 tablespoon white vinegar
    • 1.5 teaspoon sea salt
    • ¾ cup unsweetened cashew milk or plant milk of choice

    Optional Garnish

    • Vegan Parmesan Cheese
    Prevent your screen from going dark

    Instructions

    • Drain and rinse your artichokes and thinly slice them and set aside.
    • Add all the ingredients EXCEPT the artichoke and spinach to a high speed blender. Process until smooth, it will be very liquidy but don't worry, it will thicken as it cooks.
    • Transfer the mixture to a nonstick skillet (or use an oven-safe skillet like a cast iron pan if you want to broil and brown the dip later.) Add the sliced artichoke and spinach. Cook over medium heat stirring often for about 5 minutes until thickened and bubbly.
    • OPTIONAL: Set the oven to broil on high. Then transfer the dip to an oven-safe dish if you didn't use a cast iron pan or another oven-safe pan. Place in the oven for 2-5 minutes until golden brown on top. Watch carefully to prevent burning. Then sprinkle the optional vegan parmesan cheese on top, if using.
    • Serve warm with chips, crackers, veggies, bread or any of your favourite dippers.

    Notes

    *If you’re using frozen spinach, make sure to squeeze and drain as much water as possible before adding to your skillet.
    If you don’t have a high speed blender, soak the cashews in boiling hot water for 30 minutes first, and then drain and use as directed. This will help them soften, making them easier to blend.
    If it gets too thick, add more milk or water to the pan to thin it out. Note that it will harden as it cools and reheating the dip will return it to a silkier texture.
    For added depth of flavour, sub the water for vegetable broth.
    To make it spicy, add ½ teaspoon of cayenne pepper or 1-2 tablespoons of your favourite hot sauce.
    For a smoky dip, add 1 teaspoon of smoked paprika.
    To make ahead, blend and cook on stove top as directed and refrigerate until needed. Then pop in the oven at 350 degrees F to heat through for about 10-15 minutes and then broil for an additional 2-5 minutes to brown the top, if desired.
    Your dip will keep refrigerated for 3-4 days or frozen for up to 2 months. Store in a sealed container. 
    Recipe inspired by my vegan mozzarella.

    Nutrition

    Calories: 138kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 639mg | Potassium: 189mg | Fiber: 2g | Sugar: 1g | Vitamin A: 703IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

    Environmental Information

    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    « Air Fryer Hash Browns From Scratch [Oil Free Option]
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    1.3K shares

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    Comments

    1. Felecia Crull

      February 13, 2022 at 5:09 pm

      I am not sure why I thought subbing white beans was an option for the cashews. But white beans is what I have today and so here I go! Lol. Also am using oat and seed milk instead of cashew milk. Wish me luck!

      Reply
    2. Sharon

      December 19, 2021 at 8:34 pm

      5 stars
      I tried it! It came out great. I used it in individual phyllo dough cups for appetizers. Yummy.

      Reply
      • Rosa

        December 21, 2021 at 8:50 am

        LOVE this idea! Thanks for taking the time to leave a review Sharon. 🙂

        Reply
    3. Cassie

      December 16, 2021 at 9:10 pm

      5 stars
      Absolutely delicious! I had some leftover artichokes that I didn’t know what to do with. So glad I found your recipe. Thanks so much for sharing.

      Reply
      • Rosa

        December 17, 2021 at 9:19 am

        So glad you enjoyed Cassie. Thanks so much for the review! 🙂

        Reply
    4. Marco

      May 22, 2021 at 12:14 pm

      5 stars
      Veramente ottima

      Reply
      • Rosa

        May 23, 2021 at 9:11 am

        Grazie mille!

        Reply
    5. Robert Bibee

      April 16, 2021 at 10:50 am

      I’m looking forward to making this! Two substitution questions I have, though. Can I substitute almond milk for the cashew/soy milk? And can I substitute frozen artichoke hearts for the canned artichokes? Thanks!

      Reply
      • Rosa

        April 16, 2021 at 12:32 pm

        Hi Robert, yes both subs are fine. Enjoy 🙂

        Reply
    6. Abby

      April 15, 2021 at 6:43 pm

      5 stars
      Okay wow! Made this to dip carrots (trying to avoid chips and oil) and my partner and I were completely blown away!! Game changer is right!

      Reply
      • Rosa

        April 16, 2021 at 9:44 am

        Thrilled you both enjoyed Abby! Thanks so much for the review. 🙂

        Reply
    7. Rita

      December 08, 2020 at 5:56 pm

      Hi Rosa, I would love to try this recipe but wondering if the cashews could be substituted by another nut such as walnut, pecan or almond? Thanks in advance!

      Reply
      • Rosa

        December 08, 2020 at 8:03 pm

        Hi Rita, blanched almonds work well here. I haven’t tried walnuts or pecans for this one, and it would probably work, but the colour might be a bit off. Hope you enjoy, please report back! 🙂

        Reply
    8. Sylvia

      October 15, 2020 at 7:19 pm

      Hi, I really want to try t his recipe but I’m restricted on vitamin B-12, my level is 2000 and can’t use the nutritional yeast. Can I use something else instead?

      Reply
      • Rosa

        October 16, 2020 at 9:09 am

        Hi Sylvia, you may sub for some miso paste, and/or add some extra seasoning to make up for it. Some mushroom powder (ground up dried mushrooms) and soy sauce/Tamari will help add some umami flavour. Hope you enjoy!

        Reply
    9. Jenn

      August 08, 2020 at 3:03 pm

      5 stars
      Okay I made this yesterday and all I can say is GAME CHANGER!!! I will forever keep this in my arsenal. My husband was floored and you can’t even tell it’s WFPB. I can’t thank you enough.

      Reply
      • Rosa

        August 09, 2020 at 8:30 am

        Thanks so much for the feedback Jenn. Greatly appreciated. Thrilled you both loved this so much. 🙂

        Reply
    10. Cheryl

      August 06, 2020 at 1:56 pm

      5 stars
      Just made this, followed it exact, except I used Rice Vinegar instead of white vinegar, and I did add a touch of smoked paprika since we like that….it is yummy! Thanks so much, this is a keeper, I’ll be making it again!

      Reply
      • Rosa

        August 06, 2020 at 2:55 pm

        Thanks so much for taking the time to leave a review Cheryl. Thrilled you enjoyed. 🙂

        Reply

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