Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is incredibly delicious, offering a creamy, savory blend of flavors that’s both rich and satisfying, making it the perfect crowd-pleaser for any occasion. Whether served with chips, bread, or veggies, it’s a must-try for anyone seeking a flavorful, dairy-free alternative.
This vegan 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 low-fat oil-free crackers. If you aren’t a fan of artichokes try our spinach dip without artichokes recipe on this website.
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, and I even use it to make these dairy-free spinach-stuffed mushroom caps. These 20 Healthy Vegan Party Foods are also great.
Reasons you will love this dip
- Rich and Creamy Texture: This dairy-free spinach artichoke dip delivers a luxurious, creamy texture without any dairy, making it a satisfying and indulgent snack that everyone can enjoy.
- Healthy and Wholesome: Made with nutrient-packed ingredients like spinach and artichoke hearts, this dip is not only delicious but also offers a healthy boost of vitamins and minerals.
- Perfect for Entertaining: Whether you’re hosting a party or a casual get-together, this dip is a crowd-pleaser that’s easy to prepare and pairs perfectly with chips, bread, or fresh veggies.
- Vegan and Allergy-Friendly: Completely plant-based and free from common allergens like dairy and eggs, this dip is a versatile option that’s safe and enjoyable for guests with various dietary restrictions.
Ingredients you will need
- Spinach- Previously frozen spinach works perfectly for this recipe
- Raw cashews- White beans can be substituted for cashews or a combination of both can be used.
- Artichoke hearts- They add a tender, slightly tangy flavor and a unique texture that complements the creaminess of the spinach and other ingredients.
- Vegan mayo- I have an amazing vegan low-fat mayonnaise recipe that is perfect for making the spinach artichoke dip for stuffing the mushrooms.
- Seasonings- Plant milk, lemon juice, ground mustard, garlic, and salt.
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 calls 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.
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.
STEP #1: Begin by making my delicious low-fat, eggless mayo if you aren’t using store-bought vegan mayonnaise.
It is as simple as adding tofu, Dijon mustard, vinegar, sea salt, and sweetener to a blender and processing until smooth. I have included the ingredients and measurements in the recipe card at the bottom of the page.
Use leftover mayo on sandwiches, wraps, and in recipes like my vegan ranch dressing.
STEP #2: If you are planning to use 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.
Otherwise, you will want to soak the cashews in warm water for at least 30 minutes. Using cashew pieces instead of whole cashews will speed up the soaking process and cut it in half.
STEP #3: If you made the homemade mayo, transfer it to a bowl because you’ll need the blender to make the rest of this recipe.
Add all 8 of the first ingredients: beans (or raw cashews), almond milk, a half-cup of the mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.
STEP #4: Add the drained 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.
STEP #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, roll it up, and squeeze it over the sink.
STEP #6: Pour the mixture from your blender 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.
STEP #7: Serve with oil-free Mary’s Gone Crackers, homemade oil-free tortilla chips, carrot and celery sticks, and 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.
Frequently Asked Questions
Yes! If you would like to push this spinach artichoke dip over the top, add my Vegan Mozzarella Cashew Cheese and pop it in the oven at 400°F for about 10 minutes.
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.
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.
Store it in an airtight container in the refrigerator for 4-5 days.
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Vegan Spinach Artichoke Dip
Ingredients
- 1/2 cup raw cashews or 3/4 cup white beans, drained
- 1-2 tablespoon plant milk
- 1/2 cup low-fat eggless mayo
- 1 tablespoon lemon juice
- 2 medium garlic cloves
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground mustard
- black pepper to taste
- 1.5 cups Artichoke hearts, drained (12-15 oz can)
- 10 oz frozen spinach, thawed (1.5 cups)
Easy Low-Fat Mayo
- 12 oz soft silken tofu drained (up to 16 oz is fine)
- 1 tablespoon red wine vinegar or fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon sweetener pure cane, maple syrup, etc
- ¼ teaspoon fine sea salt
Instructions
- 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.
- If you are planning to use 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. Otherwise, you will want to soak the cashews in warm water for at least 30 minutes. Using cashew pieces instead of whole cashews will speed up the soaking process and cut it in half.
- Next, make my delicious low-fat, eggless mayo if you aren't using store-bought vegan mayonnaise. It is as simple as adding tofu, Dijon mustard, vinegar, sea salt, and sweetener to a blender and processing until smooth. I have included the ingredients and measurements above. Use leftover mayo on sandwiches, wraps, and in recipes like my vegan ranch dressing.
- If you made the homemade mayo, transfer it to a bowl because you'll need the blender to make the rest of this recipe.
- Add all 8 of the first ingredients: beans (or raw cashews), almond milk, a half-cup of the mayo, lemon juice, garlic, salt, pepper, and ground mustard. Blend until very smooth.
- Add the drained 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.
- 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, roll it up, and squeeze it over the sink.
- Pour the mixture from your blender 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.
Easy Mayo:
- Add all mayo ingredients to a blender and process until smooth. This will make more mayonnaise than needed for the dip. Pour leftovers into an airtight container and store for 7-10 days in the refrigerator. It is great on sandwiches and in other dips and sauces.
Video
Notes
- Chips for Dipping- 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.
- Spinach- I don’t recommend blending the spinach with the other ingredients in a blender because it turns an ugly green color. It tastes the same but doesn’t make a good impression.
- Storage- Store it in an airtight container in the refrigerator for 4-5 days.
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
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
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.
Made this a number of times, sometimes to take to parties with lots of meatasoruses in attendance. It’s always a hit.
I don’t see the eggless mayo recipe. Can you post it for me?
Yes, and here it is as well. https://eatplant-based.com/mary-mcdougalls-low-fat-eggless-mayo/
@EatPlant-Based.com,
What does the mayo recipe have to do with the spinach
-artichoke dip recipe?
Hi Karen- The mayo is an ingredient in the spinach dip. The dip recipe calls for 1/2 cup of the mayo.
I can I exclude the vegan mayo.
I think the mayo adds a lot of flavor, but it can be excluded.
Excited to try this recipe with the white beans – but which ones? Navy, Great Northern, Cannellini – I’m bean challenged! 🙂
I have made this dip with all of these white beans (that you mentioned) with success. It’s so good, and I hope you enjoy it!
Is there anything else you can use instead of artichokes ???
You might try asparagus or just leave the artichokes out and have spinach dip. It would still be very good!
Do you not need the mayo in the cashew version? I may have missed it, but I didn’t see you add it in the video.
Yes, I add the mayo in both versions. It’s an addition to the recipe that I included after we filmed the video. Great observation!
This recipe looks fantastic…is the mustard measurement supposed to be 2-1/2 teaspoons of dry ground mustard…..says 2 7/12?
Thank you so much..
Hi June, actually it’s only 1/4 tsp of the dry ground mustard. It only take a little bit because that stuff is pretty strong. Enjoy!
Does one drain the canned artichokes? Or put the liquid in with the chokes to blend?
The artichokes should be drained. Hope you enjoy!
Also interested in replacing tofu as I am allergic to it. Hard to find a substitute.
This is a soy-free mayo by Susan with FatFree Vegan that you could try. Her recipes are usually very good. http://blog.fatfreevegan.com/2014/09/miraclenaise-soy-free-mayo-plus-roasted-red-pepper-dressing.html
I love this dip – thanks for posting it.
Just a heads up. You might want to research those baby carrots and how they are processed. Oh how I wish people would post pictures of real carrot slices again. Those nasty little carrots are becoming an expected part of our food culture and when we are seeking health that should not be the case.
Again, thanks!
I haven’t ate those things in years and that was because I just did not like the woody fibrous feel when you bit them. I agree they are not healthy and they smell like bleach.
Can you tell me if there is something else I can use in recipes that call for tofu. I was told not to eat soy based products. I see lots of recipes that use tofu to make it creamy and your mayo sounds really good. What else is there? Thanks.
Sandy, replacing tofu in sauces can be a little trick. You might try using a dairy-free plain yogurt and see how it comes out. I would love to hear, since I’m sure others have wondered the same thing, if you don’t mind letting us know.
Thanks, I will try that. I’ll let you know when I do how it works out.
It was fabulous!! I actually like it even better this way, which I wasn’t expecting.
YAY! I really like it better too! And knowing I can eat as much as I want because it’s so much lower in fat makes me VERY happy. 🙂
I’m making this today, Terri! I’m thrilled with the lower fat version that you’ve come up with. The fat heavy cashews were the reason I stopped making this, but it’s my absolute favorite dip!! Thank you!!!!
Let me know how you like the new version. This dip is one of my favorites too! 🙂
i love these healthy dips Thanks
You’re very welcome! I love healthy dips too! 🙂