Vegan Spinach Artichoke Dip

4.73 from 18 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Small Bites

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 90kcal

Author: Kathy Carmichael

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