Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is sure to be a hit at any potluck or game night! The recipe is so versatile, it can be made with white beans or cashews.

This dip is fabulous for entertaining or just snacking. I like to serve it in a sourdough bread bowl and eat it with the crusty chunks of bread. It’s also delicious with vegetables and crackers.

Get ready for a creamy, full-bodied taste and texture that is loaded with protein and calcium, yet has no added dairy or oil! This dip is absolutely delicious and perfect for entertaining. These 20 Healthy Vegan Party Foods are also great.

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

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

How to make spinach artichoke dip

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

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.

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.

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.

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.

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.

*Originally published February 2014.

Your Vegan Spinach Artichoke Dip Questions Answered:

• Q: Can I add vegan cheese to this recipe? 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? 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? I don’t recommend it. Blending the spinach with the other ingredients in a blender causes it to turn an ugly green color. It tastes the same but doesn’t make a good impression.

Other healthy snack ideas

• 15 Easy Plant-Based Snack Ideas
• 30 Healthy Vegan Appetizers
• Roasted Red Pepper Hummus
• Colorful Chili Bean Dip

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Continue to Content

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.

Print

Ingredients

• 1/2 cup raw cashews (or 3/4 cup white beans, drained)
• 1-2 tablespoon almond milk
• 1/2 cup low-fat eggless mayo
• 1 tablespoon lemon juice
• 2 med-large garlic cloves
• 3/4 teaspoon sea salt
• 1/4 teaspoon 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

• 12 oz silken tofu, drained (up to 16 oz is fine)
• 1 tablespoon red wine vinegar or fresh lemon juice
• 1.5 tablespoons Dijon mustard
• ¼ teaspoon fine sea salt

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: cashews (or white beans), 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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Raw Whole Cashews, 3 lbs, 100% Natural,
• 
  365 Everyday Value, Organic Great Northern Beans, 15 Ounce
• 
  Vitamix 5200 Blender, Professional-Grade, 64 oz. Container, Black

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.

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