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!
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???
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.
Add everything to a high speed blender EXCEPT the artichokes and spinach. Process on high until smooth and combined. (photos 1-2)
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)
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!
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???
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!
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.
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!
- 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.
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- 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
- ⅓ 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
- 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.