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Vegan Spinach Artichoke Dip

This vegan spinach artichoke dip is sure to be a hit at any pot-luck or game night! The recipe is so versatile, it can be made with white beans or cashews.

sour dough bread bowl filled with vegan spinach artichoke dip with chunks of bread surrounding

Get ready for a creamy, full-bodied taste and texture that is loaded with protein and calcium, yet has no added dairy or oil!

You’re going to love this dip because it’s

  • Delicious
  • Easy to make
  • Packed with veggies
  • Healthy
  • Oh, so good!

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spinach dip in cast iron skillet topped with artichokes

How to make spinach artichoke dip

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

The original recipe for this vegan dip called for cashews, and that’s how I made it for years. However, over time, I discovered that substituting white beans such as navy or great northern beans helps to reduce the fat but not the flavor.

Make with cashews or white beans

The recipe calls for 1/2 cup of cashews, but those can be replaced with beans. You might even want to do a combination of both to reduce the calories slightly but still have the creamy cashew flavor.

cashews soaking in water and bowl of beans with labels

Begin by making my delicious low-fat, eggless mayo that required only 5 ingredients and a blender to make and should only take about 5-minutes. I’ve included the ingredients in the recipe card below.

vegan mayo in glass jar with tomatoes in background on wooden table

In a blender or food processor, add all 8 of the first ingredients: beans (or raw cashews), almond milk, mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.

white beans, almond milk, vegan mayo, garlic, and spices on dark wood cutting board

If using cashews and you have a high-power blender like a Vitamix, there is no need to soak the cashews. I use one for all of my recipes.

vitamix blender with cashew sauce

At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it.

What I like to do is place the defrosted spinach on some paper towels and roll it up. Then, squeeze it over the sink or even into a jar to save for cooking soups or other dishes.

Add the artichokes and blend for just a few seconds. I like to keep the artichoke hearts a bit chunky, so pulsing instead of blending works well. If your blender is lower-powdered, you may have to add a little more almond milk if it’s too thick for the blender.

Pour the mixture into a bowl and add the defrosted and drained spinach. Stir until incorporated well. This will take a couple of minutes to thoroughly distribute the spinach.

Serve with oil-free Mary’s Gone Crackers, chips, carrots, celery, or any other veggies of your choice. It’s also fabulous in a sourdough bread bowl where you can use the bread chunks as dippers.

overhead photo of bread bowl with spinach dip

*Originally published February 2014.

Your Vegan Spinach Artichoke Dip Questions Answered:

Q: Can I add vegan cheese to this recipe?

A: Yes! If you would like to push this spinach artichoke dip over the top, add my Vegan Mozzarella Cheese and pop it in the oven at 400°F for about 10 minutes.

Q: What kind of healthy chips can I serve this with?

A: Homemade corn tortillas are SO easy to make. They make a perfect accompaniment for this dip. Other options include Easy Crispy potato chips and Mary’s Gone Crackers.

Q: Can I just add the spinach to the blender instead of stirring it in a bowl?

A: I don’t recommend it. Blending the spinach with the other ingredients in a blender causes it to turn an ugly green color. It taste the same but doesn’t make a good impression.

sour dough bread bowl filled with spinach dip

Other healthy snack ideas

sour dough bread bowl filled with vegan spinach artichoke dip with chunks of bread surrounding

Vegan Spinach Artichoke Dip

Yield: 6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

This vegan spinach artichoke dip is sure to be a hit at any pot-luck or game night! The recipe is so versatile, it can be made with white beans or cashews.

Ingredients

  • 3/4 cup white beans, rinsed and drained, (or 1/2 cup raw cashews)
  • 1/2 cup almond milk
  • 1/2 cup low-fat eggless mayo
  • 1 Tbsp lemon juice
  • 2 med-large garlic cloves
  • 3/4 tsp sea salt
  • 1/4 tsp ground mustard
  • black pepper, to taste
  • 1 can Artichoke hearts
  • 1-1/2 cups frozen, thawed spinach, (or 2 cups, tightly packed fresh spinach)

Easy Low-Fat Mayo

Instructions

  1. The recipe calls for 1/2 cup of cashews, but those can be replaced with beans. You might even want to do a combination of both to reduce the calories slightly but still have the creamy cashew flavor.
  2. Begin by making my delicious low-fat, eggless mayo that required only 5 ingredients and a blender to make and should only take about 5-minutes.
  3. In a blender or food processor, add all 8 of the first ingredients: beans (or raw cashews), almond milk, mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.
  4. If using cashews and you have a high-power blender like a Vitamix, there is no need to soak the cashews. I use one for all of my recipes.
  5. At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it. What I like to do is place the defrosted spinach on some paper towels and roll it up. Then, squeeze it over the sink or even into a jar to save for cooking soups or other dishes.
  6. Add the artichokes and blend for just a few seconds. I like to keep the artichoke hearts a bit chunky, so pulsing instead of blending works well. If your blender is lower-powdered, you may have to add a little more almond milk if it's too thick for the blender.
  7. Pour into a bowl and add the defrosted and drained spinach. Stir until incorporated well. This will take a couple of minutes to thoroughly distribute the spinach.
  8. Serve with oil-free Mary’s Gone Crackers, chips, carrots, celery, or any other veggies of your choice. It's also fabulous in a sourdough bread bowl where you can use the bread chunks as dippers.


Easy Mayo:

Add all mayo ingredients to a blender and process until smoothes. Pour into an airtight container and store for 7-10 days in the refrigerator. Great on sandwiches and in other dips and sauces.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

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Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 185Total Fat: 2.3gCarbohydrates: 27.3gFiber: 16.5gProtein: 15.2g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

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vegan spinach artichoke dip photo collage for pinterest
vegan spinach artichoke dip photo collage for pinterest
Vegan Artichoke Spinach Dip

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Debbie

Monday 15th of February 2021

What kind of little breads/toasts are in the first picture?

Terri Edwards

Monday 15th of February 2021

Hi Debbie-- Those are pieces of whole wheat melba toast. I pick them up at my local grocery store. They are oil-free and crunchy. I love them!

Margaret

Monday 8th of February 2021

I just made this exactly according to the recipe, and it turned out delicious, and pulsing the fresh spinach with the artichokes a bit turned out perfectly. The only change I would make next time is to add only 1 garlic clove, as the flavor is a bit overpowering, but that is just my personal preference. I love this new recipe; thank you!

Margaret

Monday 8th of February 2021

I'm making this today (looks delicious), but I couldn't see how to incorporate fresh spinach, if using. I guess I'll pulse it with the artichokes? Thank you!

Andrea Akin

Thursday 30th of July 2020

Yum!! I managed to get most of this into the oven while tasting it for seasoning as the oven was warming up. I had just about 2 cups of fresh spinach and so happy I found this recipe! My husband suggested adding a few shakes of cayenne and red pepper flakes. And I didn't have vegan mayo or silken tofu, so I just used the whole can of drained white beans instead. I'm new to eating whole food, plant based, no oil, nuts or animal products and I can say this will be a staple going forward!!

Terri Edwards

Thursday 30th of July 2020

Hi Andrea- It sounds like you are already acclimating terrifically to a plant-based diet. Great job with the substitutions and working with what you have on hand. I'm so glad you liked the dip, and I'm with your hubby on spicing it up even more with cayenne. :D

Joan Goodman

Monday 19th of August 2019

Mine was very watery with just the first 8 ingredients, use beans well drained...was it suppose to be 3/4 C of milk??...any suggestions to thicken, unfortunately the extra beans I already added to chili

Terri Edwards

Monday 19th of August 2019

To be honest, I haven't made this dip in a while and can't remember for sure the milk measurement. Just recently, I switched over to a new recipe card, and a few things have gotten changed around with the new program, so it's possible that the information from the old card to the new one didn't transfer just right. I'll plan to make this in the next week or so to make sure about the measurements and, in the meantime, I'll change the ingredient to 1/2 cup until I can test it. Thanks for letting me know that this needs to be checked.