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    Home / Recipes / Small Bites

    Vegan Spinach Artichoke Dip

    Published: Nov 23, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan spinach artichoke dip is a creamy all-veggie sensation. Served hot or cold, this vegan spinach artichoke dip recipe is oil-free, nut-free, and plant-milk-free. Even the cheesy sauce is made with only vegetables. This is skinny dipping at its finest.

    Vegan spinach artichoke dip in a pie pan on the counter.

    Years ago, I made my first vegan spinach artichoke dip, which was a hit with my family and friends. Since then, I've learned a lot about vegan cooking, so I have revised my vegan spinach artichoke dip recipe. And, I must say, the changes are fabulous if I don't say so myself. 

    Jump to:
    • Artichoke Spinach Dip Ingredients
    • Artichoke Spinach Dip Ingredient Substitutions
    • Vegan Cheese Sauce
    • Other Uses for Vegan Cheese Sauce
    • Preparing Vegan Spinach Artichoke Dip
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • Other Great Vegan Appetizer Ideas
    • 📖 Recipe
    • 💬 Reviews

    Let's be honest; I'm a dipper, and there isn't a dip I don't want to plunge into.

    But, spinach artichoke dip is typically a fat-filled, creamy, delicious appetizer we all avoid because it isn't worth the calories or the negative health consequences of the cream cheese, cheese, and sour cream.

    Even if it is "veganized," vegan cream cheese, cheese, and sour cream are not healthy alternatives; they are still full of fat and unnecessary calories.

    Vegan spinach artichoke dip recipe served with crackers and vegetables.

    There aren't many people I know who will admit they don't like spinach dip. It's comfort food and simply delectable. So I figured there must be a way to make my dip and eat it. Just because I follow a healthy vegan diet doesn't mean I need to skip delicious dip, so why not make it so we can eat a healthy version?

    I often think about the food I want to make at odd moments. This one came to me waiting in line at the post office, mailing gifts home, 30 people deep. 

    This creamy vegan spinach artichoke dip is easy to make, made with all vegetables other than spices.

    Artichoke Spinach Dip Ingredients

    Artichoke dip ingredients in a bowl on the counter.
    • Canned Artichokes: I buy canned artichoke hearts in water; not oil.
    • Frozen, Chopped Spinach: I use frozen chopped spinach, which must be cooked and the excess moisture squeezed from the spinach before adding tot eh dip.
    • Vegan Cheese Sauce: I make my own vegan cheese sauce from carrots and potatoes.
    • White Onion: White onion has white papery skin and a white interior.
    • Garlic: I prefer fresh garlic for maximum flavor.
    • Red Pepper Flakes: Red pepper flakes give the dip a slight spiciness.
    • Garlic Powder: Garlic powder is a ground and dried-out version of the fresh garlic bulb. You might also hear it referred to as “granulated garlic”—that's the same thing, only ground a tad bit coarser. One advantage of using this versus fresh garlic is that it's less prone to burning.
    • Onion Powder: Onion powder comes from onions that have been dried (either air-dried, dehydrated, or freeze-dried) and then crushed to varying degrees, from flakes to powder.
    • Sriracha (optional): Sriracha is a spicy sauce. Use just a little, or add more to taste.

    Artichoke Spinach Dip Ingredient Substitutions

    • Hearts of palm is an excellent substitution for artichoke hearts.
    • Use fresh spinach instead of frozen spinach.
    • Choose red onion or yellow onion instead of white onion.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
    • Use about ½ cup fresh onion for every tablespoon of onion powder.
    • Skip the Sriracha if you are sensitive to spice, or add it slowly.

    Vegan Cheese Sauce

    Vegan cheese sauce in a bowl with a spoon in it.

    The secret sauce for this spinach artichoke dip is the vegan cheese sauce made with vegetables and unique ingredients. 

    Because the vegan cheese sauce makes more than 2 times needed, I either freeze it or plan to use the cheese sauce for other recipes.

    Other Uses for Vegan Cheese Sauce

    Or, cut the cheese sauce recipe in half, but trust me, you will want more for other recipes:

    • Crunchwrap Supreme Recipe
    • Vegan Cream of Broccoli Soup
    • Tater Tot Nachos
    • Scalloped Potatoes
    • Healthy Mac and Cheese
    • Mustard Cheese Dip
    • Chili Cheese Dip

    Preparing Vegan Spinach Artichoke Dip

    Vegan dip in a pie plate before baking.

    Since the spinach is frozen, it is essential to thaw and squeeze all the excess water with your hands. To do this, allow the spinach to thaw overnight in the refrigerator.

    Once thawed, place the spinach in a colander over the sink, and squeeze it by hand before placing it in a bowl. 

    Then, saute the garlic and onions in a skillet. To get the caramelization on the onions, allow the onions to cook until the non-stick pan appears brown and the onions begin to stick.

    Next, add a small amount of vegetable broth or water, and the pan's browned parts create a growing effect on the onions. 

    Serving Suggestions

    Spinach dip in a bowl with vegetables and crackers on a plate surrounding the spinach dip

    Although I prefer the spinach artichoke dip hot, it tastes just as yummy cold. You do, however, have to cook it first. Often, I make the dip in advance and freeze it for a party later in the week. 

    The trick is to allow the dip to cool completely before transferring it to a freezer container. Also, always leave at least 2 inches of space between the container and the dip. As a result, the dip won't get the freezer burned. 

    When I plan to serve the dip, I place it in the refrigerator overnight to thaw and reheat it in the oven. 

    Recipe FAQs

    Is spinach a superfood?

    Spinach has consistently retained its top rank as the superfood to beat all others because it is so dense in nutrients and healthy compounds. Eating spinach daily is linked to a lower risk of heart disease, diabetes, and cancer, three of our nation's greatest chronic diseases

    Is frozen or fresh spinach better for dip?

    Spinach is a frozen vegetable with flavor that holds up to the freezing process, and its texture doesn't suffer because cooked spinach is so soft. If you're planning on making spanakopita, spinach dip, lasagna, or stuffed shells—basically, any spinach dish your mom made—use frozen.

    Is canned spinach as good as frozen spinach?

    The good news is that you can reap the same nutritious benefits from canned spinach as you can from fresh, for less money. Kapica found that canned spinach not only has a lower per-serving cost than fresh or frozen, but it also offers a high content of vitamin C at an 85% savings.

    Tips

    • Use frozen spinach, and squeeze it dry before adding it to the vegan spinach artichoke dip.
    • If sensitive to spice, add a small amount of red pepper flakes and Sriracha, taste and add to meet personal preference.
    • Make the dip ahead of time and cook before serving.
    • To reheat leftover spinach artichoke dip, preheat an oven to 350 degrees and cook for 10 minutes.
    • Serve with pita bread, vegetables, or crackers. Or, the sip is a fabulous sandwich spread for a vegan grilled cheese sandwich. Add onion and tomato!

    If you need a crowd-pleasing appetizer, vegan spinach artichoke dip is the best dip in town!

    Other Great Vegan Appetizer Ideas

    • vegan nacho cheese sauce
      Vegan Nacho Cheese
    • vegan quiche recipe
      Vegan Quiches
    • Greek Layered Dip Recipe
      Vegan Layered Dip
    • zucchini fries
      Zucchini Fries

    If you love this vegan artichoke spinach dip, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    baking vegan spinach artichoke dip

    Vegan Spinach Artichoke Dip

    Kathy Carmichael
    Vegan Spinach Artichoke Dip is a creamy all veggie sensation. Served hot or cold, this all-vegetable dip is oil-free, nut-free, and plant-milk-free. Even the cheesy sauce is made with only vegetables. This is skinny dipping at its finest.
    4.67 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Small Bites
    Cuisine American
    Servings 12 servings
    Calories 90 kcal

    Ingredients
      

    Dip:

    • 15 ounces artichokes in water (not oil), drain and cut into small pieces
    • 10 ounces frozen chopped spinach thawed and drained (squeeze it DRY)
    • 1 large white or yellow onion diced (1 cup)
    • 3 cloves garlic minced
    • 1 teaspoon red pepper flakes
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 teaspoons Sriracha optional

    Cheese Sauce: 2-2/12 cups (depends on how cheesy you like it)

    • 3 small Idaho potatoes washed, scrubbed, skin left on cut into similar sized chunks (3 cups)
    • 3 large carrots peeled and cut into equal-sized pieces to the potatoes (2 cups)
    • ½ cup nutritional yeast
    • 1 Tablespoon lemon juice
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 Tablespoon paprika
    • 1 cup vegetable broth
    • 1 Tablespoon Tamari liquid aminos, or soy sauce
    • ½ cup water
    • 1 Tablespoon hot sauce I used Chalupa

    Instructions
     

    Guilt-Free Nacho "Cheese"

    • Wash three averaged-sized potatoes; cut them into large chunks (leave skins on potatoes).
    • Clean and cut three large carrots and chop them the same size as potatoes.
    • Place the potatoes and carrots in a pan and cover with water; add a teaspoon of salt.
    • Boil for 20 minutes.
    • While the potatoes are boiling, put the vegetable broth, nutritional yeast, lemon juice, paprika, onion powder, garlic powder, hot sauce, and soy sauce in a blender.
    • Drain potatoes and carrots in a colander
    • Put potatoes and carrots into a blender; blend until smooth.
    • The mixture will be thick; add water.
    • Leftover cheese sauce can be reheated in a pan for tacos, nachos, a topping for baked potato, or spicy mac and cheese.

    Dip Directions: 

    • Preheat oven to 350 degrees.
    • Saute onions and garlic in a medium skillet; cook until translucent; add a small amount of vegetable broth or water. For a caramelized effect, allow the onions to cook until the bass of the pan turns brown before adding broth or water.
    • In a bowl, add the artichokes and spinach, and other ingredients.
    • Add cheese sauce last; stir to combine.
    • Pour into an oven-safe dish.
    • Cook for 30 minutes until hot and bubbly.
    • Serve with whatever you like: crackers, fresh vegetables, pita chips, and flaxseed crackers.

    Notes

    • Use frozen spinach, squeeze it dry before adding it to the vegan spinach artichoke dip.
    • If sensitive to spice, add a small amount of red pepper flakes and Sriracha, taste, and count to meet personal preference.
    • Make the dip ahead of time and cook before serving.
    • To reheat leftover spinach artichoke dip, preheat an oven to 350 degrees and cook for 10 minutes.
    • Serve with pita bread, vegetables, or crackers. Or, the sip is a fabulous sandwich spread for a vegan grilled cheese sandwich. Add onion and tomato!
    • Substitute 1 cup of cashews for the potatoes and carrots.

    Nutrition

    Serving: 12gCalories: 90kcalCarbohydrates: 19gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 194mgPotassium: 565mgFiber: 5gSugar: 3gVitamin A: 5442IUVitamin C: 21mgCalcium: 65mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Denise Hannig

      November 23, 2021 at 9:48 am

      Do you use the whole amount of the cheese sauce in the dip recipe?

      Reply
      • Kathy Carmichael

        November 23, 2021 at 12:01 pm

        Hi Denise, no; it says in the post "Because the Vegan Cheese Sauce makes more than 2 times what is needed, I either freeze it or plan to use the cheese sauce for other recipes during the week." For example, I use the other half and add salsa to the cheese sauce to make a spicy cheese dip for tortilla chips.

        Reply
    2. Anonymous

      December 13, 2020 at 3:23 pm

      5 stars

      Reply
    3. Anonymous

      July 07, 2020 at 3:01 pm

      4 stars

      Reply
    4. Anonymous

      July 02, 2020 at 7:28 pm

      5 stars

      Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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    538 shares