Easy Vegan Spinach Artichoke Dip
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This vegan spinach artichoke dip is so creamy and cheesy, you won’t miss the dairy. It’s the perfect crowd-pleasing appetizer that can also be made in advance!
Are you looking for an indulgent but dairy-free dip to win a crowd?
Try this vegan version of the classic spinach artichoke dip made from plant-based butter, cream cheese, sour cream, mayo, mozzarella cheese, and parmesan cheese—no blending of cashews, tofu, or beans needed!
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Make entertaining effortless and serve this warm, gooey dip alongside vegan nachos and chili baked potatoes!
Why You’ll Love This Vegan Spinach Artichoke Dip Recipe
- This vegan spinach artichoke dip is completely dairy-free! It also does not use cashews, beans, or tofu, so you don’t need a blender to make it.
- Rich, creamy, and cheesy, this vegan artichoke spinach dip is a guaranteed crowd-pleaser! Serve it with other vegan appetizers or party snacks for game day and movie nights.
- This vegan artichoke dip recipe is all done in one skillet! And if you know you’ll be short on time before the party, you can also make the dip in advance!
Ingredients And Substitutions
Vegan butter – Instead of oil, we’ll cook the shallots and garlic in vegan butter for a rich and aromatic base.
Shallots and garlic – They form the flavor foundation of the vegan spinach artichoke dip.
Vegan cream cheese, sour cream, and mayonnaise – The creaminess of this artichoke dip comes from this trio.
Cayenne pepper – If you want to amp up the heat of your vegan spinach and artichoke dip, you can also add red pepper flakes!
Sea salt and freshly ground black pepper – To further enhance the flavor of the artichoke spinach dip.
Frozen spinach – Of course, you can’t make this spinach artichoke dip recipe without spinach. These greens add color and a subtle earthy flavor!
Canned artichoke hearts – Leaving small, meaty pieces of artichoke hearts makes the dip’s consistency more satisfying.
Vegan mozzarella cheese – Gives the vegan spinach and artichoke dip that irresistible melty, stretchy consistency without dairy.
Vegan parmesan cheese – You can also substitute with nutritional yeast for a boost of umami, cheesy flavor.
Tips For Making This Recipe
Serving Suggestions
What to serve with vegan spinach artichoke dip? This creamy dip is perfect with wholesome snacks like carrot sticks and celery sticks. You can also serve it as an appetizer with toasted sliced baguette, tortilla chips, naan, or pretzels!
Make Ahead Tips
You can prepare this vegan spinach and artichoke dip in advance! Make the recipe without baking and refrigerate the dip for 1 to 2 days until ready to bake.
Reheating Leftovers
For leftovers, you can just pop the cold spinach artichoke dip in the oven until warmed through or scoop out the portion you need and microwave it.
Vegan Spinach and Artichoke Dip Recipe FAQs
Can I use fresh spinach?
Of course! The fresh spinach might initially look like a lot, but it’ll wilt down fairly quickly.
What is a good substitute for vegan sour cream in the dip?
Another creamy base you can use for vegan spinach artichoke dip is silken tofu. However, we recommend still adding vegan mayo and sour cream for the perfect thickness and depth of flavor.
Why is my vegan spinach and artichoke dip runny?
Remember to thaw and squeeze out the excess liquid from your frozen spinach, or the dip will end up runny. You can also experiment with different brands of plant-based cream cheese to find what will give you the best consistency.
How long do leftovers for this vegan spinach artichoke dip last?
Leftover spinach artichoke dip can be stored in an airtight container in the fridge for 3 to 4 days.
Are you supposed to heat up creamy spinach dip?
It’s up to you! You can serve your dairy-free spinach artichoke dip warm or straight out of the fridge.
More Delicious Vegan Dips
I found this recipe for Baba Ghanoush that I HAVE to try!
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Vegan Spinach Artichoke Dip
Equipment
Ingredients
- 2 tbsp vegan butter
- 2 shallots, thinly sliced
- 4 garlic cloves, minced
- 8 oz vegan cream cheese
- 1/4 cup plain vegan sour cream
- 1/4 cup vegan mayonnaise
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 6 oz frozen spinach, thawed and squeezed to drain
- 13 oz quartered artichoke hearts, drained
- 1 cup shredded vegan mozzarella cheese, divided
- 1/2 cup vegan parmesan shreds
Instructions
- Preheat the oven to 425°F.
- Add the butter to a cast-iron skillet over medium heat. Once hot, cook the shallot for 2 to 3 minutes or until softened but not browned.
- Add the garlic and cook for about 30 seconds until fragrant.
- Add the vegan cream cheese, yogurt, mayo, and cayenne pepper.
- Cook until smooth and melted, stirring continuously. Taste and season with salt and pepper.
- Stir in the spinach, artichoke hearts, and half of the vegan mozzarella cheese.
- Top with the remaining mozzarella cheese and parmesan cheese. Transfer to the oven and bake for 30 to 35 minutes until bubbly.
Notes
- What to serve with vegan spinach artichoke dip? This creamy dip is perfect with wholesome snacks like carrot sticks and celery sticks. You can also serve it as an appetizer with toasted sliced baguette, tortilla chips, naan, or pretzels!
- You can prepare this vegan spinach and artichoke dip in advance! Make the recipe without baking and refrigerate the dip for 1 to 2 days until ready to bake.
- For leftovers, you can just pop the cold spinach artichoke dip in the oven until warmed through or scoop out the portion you need and microwave it.
Updated in June 2024 with new photos and minor recipe adjustments for improved quality. Enjoy!
Did you use artichoke hearts in water or oil&vinegar?
Samantha – I use artichoke hearts in water. Enjoy!
I just made this but the lemon was way overpowering. I second guessed the recipe and was going to use less…but I have a tendency to change recipes and they don’t come out right. so I stuck with it and used 1tbsp of lemon juice.
It wasn’t inedible, but all I could taste was lemon. I’ll try again w/maybe a teaspoon and I’m sure it will be delicious.
I am so sorry it didn’t turn out as you had hoped. Our tastebuds must be different because I hardly noticed the lemon at all. You’ll have to let me know how you like it the next time around, because I absolutely love this recipe!
Yum! I love dip and now I don’t have to feel guilty about eating it. Yay!
I feel ya – I am a SUCKER for chips and dip, and this one is no exception!
I really need to make dip more often!! I mean, this is healthy stuff 🙂
Seriously, it’s over half the calories of the spinach and artichoke dip you get at restaurants, plus the tofu gives you a boatload of protein as well! and if you pair it with veggies or whole wheat baked tortilla chips like I did, no harm at all! I hope you try it!