Vegan Spinach Artichoke Dip

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.

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.

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

• 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

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

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

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

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

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