Vegan Spinach Artichoke Dip

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!

Course Appetizer, Condiments Dips Sauces Etc, Vegan Snacks

Diet Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 155kcal

Author Louisa

Equipment

Cast-iron skillet

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.

Nutrition