Game Day? Neighborhood BBQ? You can’t go wrong bringing a dip! This Vegan Spinach Artichoke Dip is so delicious – gooey, cheesy, and full of flavor without any of the dairy. This dip is also free of many of the other common allergens found in vegan dips, like gluten and tree nuts!
This Spinach Artichoke dip makes the perfect appetizer for game days or any day. Bring it to your next gathering and no one will know it’s vegan!
For more vegan dip recipes, try this Buffalo Chickpea Dip, Vegan Mexican Street Corn Dip.
For easy vegan appetizers, try this crowd pleaser, Homemade Guacamole, or Quinoa Meatballs.
Why You’ll Love This Dip
- Tree-nut-free – SO many recipes for dairy-free dips contain cashews or cashew cream, so it’s nice to have a tree-nut-free option as well.
- Minimal mess – This dip is baked right in the dish you’ll be using to serve it! Less mess is always a plus.
- Serve with any side – Tortilla chips, fresh baguette, crostini… the possibilities are endless!
- Simple ingredients – You should be able to find everything you need at your local grocery store.
Ingredients
- Spinach – This dip is my favorite way to use up leftover spinach from the fridge! Frozen or fresh spinach both work fine, just be sure to adjust your sauté time if you are using frozen spinach. You’ll need to increase the time to cook off any excess water.
- Artichoke hearts – I use canned artichoke hearts for ease, and give them a rough chop before sautéing.
- Onion – This adds a lot of flavor to the recipe, but you can feel free to omit it if you don’t have it.
- Spices – I kept it simple with just garlic powder and onion powder in this recipe. Don’t forget the salt & black pepper!
- Plant milk – Any plant milk works, just be sure to choose one that is allergen-friendly if you are cooking for someone specific. We use coconut or oat milk the most in our house. If you don’t need to avoid nuts, almond milk will work as well.
- Plant-based cheeses – Vegan mozzarella and vegan parmesan cheese are the classic creamy base for spinach artichoke dip. Again, be sure to choose a cheese that excludes any allergens you are trying to avoid (tree nuts, gluten, etc.).
- Optional: A squeeze of fresh lemon juice.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large skillet
- Chef’s knife
- Cutting board
- Casserole dish
How to Make Vegan Spinach Artichoke Dip
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Preheat your oven to 350 degrees Fahrenheit and dice the onion finely.
In a large sauté pan, cook the finely diced onion with all of the spices over medium heat. Sauté until the onion is fully translucent.
While the onion is sauteing, drain and chop the artichoke hearts into small pieces and remove any large stems from the spinach.
Once the onion is fully cooked, add the chopped artichokes and spinach into the sauté pan and stir the mixture until all the spinach has fully softened and cooked.
Once all the spinach is cooked, remove the mixture from heat and pour it into an oven-safe baking dish.
Tip: Choose a wide, low baking dish to make it easier to serve the dip right from that same dish!
In a separate, small saucepan, add the plant milk and half of the plant-based cheese and bring to a boil. Simmer until the mixture begins to thicken.
Once fully thickened, remove from heat and pour over the artichoke and spinach mixture. Top with remaining cheese and place in the oven.
Bake at 350 for 30-40 minutes total. Optionally, you can broil for the final 5 minutes for a slightly crispier, more golden brown top. Make sure your casserole dish is safe for the broiler.
Serve and enjoy! Serve this dip warm or allow it to reach room temperature.
This dairy-free, nut-free, and gluten-free delight is best served with your choice of pita chips, crackers, or fresh cut veggies!
Variations
- Make this dip cheesier and thicker by adding vegan sour cream or vegan cream cheese. Vegan yogurt works as a healthier option as well.
- Add nutritional yeast for more protein, nutrients, and added cheesy flavor.
- If you wanna get really fancy, serve this dip in a sourdough bread bowl.
- Use fresh garlic sautéed in olive oil for a stronger garlic flavor.
- For an extra creamy dip, pulse the contents in a food processor or high speed blender before baking.
- For more protein, puree 1/2 block of silken tofu and add to the casserole dish before baking.
- Add more veggies like chopped bell peppers or celery.
How to Store
- Fridge: Store any leftover dip in an airtight container in the fridge for up to 5 days.
- Freezer: This dip will store in the freezer for up to 3 months.
- Reheat: From fridge: 350 degrees for 10-15 minutes or until heated through. From Frozen: Thaw fully in the fridge, then microwave in 30-second increments until heated through.
More Tips
- Not vegan? Use real cheese and/or milk instead of plant-based if you don’t need this recipe to be dairy-free.
- Want more protein? Mash one can of chickpeas or white beans and mix into the vegetable mixture when sauteing. Or top with sunflower seeds for some extra protein and crunch.
FAQ
Yes! This dip freezes well for up to 3 months. Thaw fully in the fridge before reheating.
Yes! This dip is delicious both warm and cold.
Absolutely! You can make this dip up to 24 hours head of time. Store covered in the fridge until ready to serve. Reheat in the oven in its original dish at 250 for 10-15 minutes or until heated through.10-15 minutes or until heated through.
Vegan Spinach Artichoke Dip
Equipment
- Small saucepan
Ingredients
- 3 cups fresh spinach, loosely packed (1 1/2 cups if using frozen)
- 1 large yellow onion
- 2 14 oz cans artichoke hearts
- ¾ cup plant milk
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 8oz Plant-based mozzarella
- 4oz Plant-based parmesan
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large sauté pan, cook the diced onion over medium heat until it begins to soften.
- While the onion cooks, rinse, drain, and chop the artichoke hearts and de-stem the spinach if using fresh.
- Add the artichokes and spinach to the sauté pan with the onion and cook an additional 5 minutes or until all of the spinach has wilted. Then, add this mixture to your oven-safe baking dish.
- In a small saucepan, bring the plant milk to a boil, then add half of the plant-based cheese. Once boiling, reduce to a strong simmer and stir constantly until the mixture is thick.
- Once the mixture is thick, remove the pan from heat and pour the mixture on top of the spinach and artichokes in the oven-safe baking dish.
- Top with remaining plant-based cheese and bake at 350 degrees for 40 minutes.
- Serve and enjoy!
Notes
- Increase sauté time by about 5 minutes if using frozen spinach.
- Choose a wide, low baking dish to make it easier to serve the dip right from that same dish!
- Not vegan? Use real cheese and/or milk instead of plant-based.
- Want more protein? Mash one can of chickpeas or cannellini beans and mix into the vegetable mixture when sauteing.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on July 3, 2025
This dip is so delicious. Bonus that it is so easy to make!
❤️ this! I’m always loving for dairy free recipes. I look forward to your next post!
Thanks so much, Kristine!