Few things in life are as comforting as a warm, cheesy dip. This Vegan Spinach And Artichoke Dip delivers all that classic flavor, but without any dairy! It’s the perfect appetizer to share with friends and family, or to enjoy as a cozy snack.
What Makes This Vegan Spinach and Artichoke Dip So Special?
This recipe goes beyond your average spinach and artichoke dip. It’s packed with flavor, thanks to a blend of fresh spinach, tender artichoke hearts, aromatic garlic, and a secret ingredient that adds a delicious cheesy depth.
Ingredients for vegan spinach artichoke dip arranged on a wooden table
Ingredients You’ll Need
This recipe calls for simple, plant-based ingredients that you can easily find at most grocery stores.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 8 ounces vegan cream cheese, softened
- 1/2 cup vegan parmesan cheese, grated
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Close up shot of grated vegan parmesan cheese in a bowl
Let’s Get Cooking!
Ready to whip up this crowd-pleasing dip? Here’s a step-by-step guide:
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Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
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Combine the Goodness: Add the artichoke hearts and spinach to the skillet. Cook, stirring occasionally, until heated through, about 3 minutes.
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Create the Creamy Base: Reduce the heat to low. Stir in the vegan cream cheese, vegan parmesan cheese, nutritional yeast, salt, and pepper until well combined and melted.
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Time to Serve: Transfer the dip to a serving bowl. Serve immediately with your favorite dippers, such as crusty bread, tortilla chips, or fresh vegetables.
A skillet with the vegan spinach and artichoke dip simmering on a stovetop
Tips for the Best Vegan Spinach and Artichoke Dip
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Secret Ingredient: For an extra boost of cheesy flavor, stir in 1/4 cup of your favorite vegan shredded cheese along with the cream cheese.
“Adding a touch of smoked paprika to the dip brings out a wonderful smoky depth that pairs perfectly with the artichoke hearts,” shares Chef Anya Green, author of “The Vegan Every Day Cookbook.”
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Make it Ahead: You can assemble the dip up to a day in advance. Store it in an airtight container in the refrigerator, then bake it in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
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Get Creative with Dippers: While bread and chips are classics, don’t be afraid to experiment! Try dipping roasted vegetables, pretzels, or even potato wedges.
Bowl of vegan spinach and artichoke dip with various dippers
FAQs about Vegan Spinach and Artichoke Dip
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, you’ll need about 1 pound. Steam or sauté it until wilted, then squeeze out as much excess moisture as possible before adding it to the dip.
What can I substitute for nutritional yeast?
While nutritional yeast adds a cheesy flavor, you can omit it if needed. The dip will still be delicious!
Can I freeze this dip?
It’s best to enjoy this dip fresh. The creamy texture may change upon freezing and thawing.
How long does leftover dip last in the refrigerator?
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Can I make this dip spicier?
Yes! Add a pinch of red pepper flakes or a dash of hot sauce to your liking.
Indulge in the Creamy Goodness
This vegan spinach and artichoke dip is sure to become a new favorite! It’s easy to make, bursting with flavor, and sure to impress even the pickiest eaters. So grab your ingredients and get ready to create a plant-based masterpiece!
