Vegan Spinach Artichoke Dip

I’ve made many dips over the years, but this one always brings a small smile to my face before it even reaches the table.

It reminds me of how food can feel warm and familiar without trying to be grand.

The first time I tested this blend, the aroma alone told me it was going to be special in a gentle, quiet way.

The spinach softens into the creamy base, the artichokes stay tender, and the whole mixture settles into a texture that feels inviting the moment you pick up a spoon.

I’ve served it during slow afternoons, busy evenings, and even on days when I just wanted a dish that felt reliable.

It never feels heavy, and it never feels dull. The flavor builds slowly, and every bite feels balanced and calm.

There’s a steadiness in this dip that makes it easy to trust, and that’s why it has stayed in my kitchen rotation for so long.

When I slide the warm dish onto the counter, it always draws people in—no need for any grand announcement. It speaks through its aroma alone.

If you enjoy dips that feel rich without being overwhelming and creamy without being bland, this one fits beautifully into that space.

It holds its shape, keeps its brightness, and stays delicious from the first scoop to the last.

Vegan Spinach Artichoke Dip Recipe

Ingredients

1 cup raw cashews, soaked in hot water for 20 minutes
1 cup unsweetened plain dairy-free yogurt
1 cup dairy-free cream cheese
1/3 cup nutritional yeast
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 garlic cloves, finely minced
1 teaspoon onion powder
1 teaspoon fine salt, or to taste
1/2 teaspoon black pepper
2 cups fresh spinach, chopped
1 cup canned artichoke hearts, drained and chopped into small chunks
2 tablespoons finely chopped chives for mixing and topping

Instructions

Soak the cashews in hot water for 20 minutes to soften them. Drain well before blending.

Add the softened cashews, dairy-free yogurt, dairy-free cream cheese, nutritional yeast, olive oil, lemon juice, garlic, onion powder, salt, and pepper to a high-speed blender. Blend until the mixture looks completely smooth and creamy with no visible cashew bits.
Taste the mixture and adjust the seasoning. Add a pinch more salt or lemon juice if you prefer a brighter flavor.
Add the chopped spinach and chopped artichoke hearts to a large mixing bowl. Pour the blended mixture over them.

Fold everything together slowly to keep the artichokes chunky and the spinach evenly distributed. The mixture should look thick, creamy, and speckled with greens.
Stir in half of the chopped chives, leaving the rest for topping.
Transfer the mixture into a medium baking dish, smoothing the surface gently with the back of a spoon. Make sure the artichoke pieces are visible on top for the classic look.

Bake in a preheated oven at 180°C (350°F) for 18–22 minutes, just until the edges look slightly set and the top begins to look lightly puffed. Do not overbake, as this can dry it out.
Remove the dish from the oven and immediately sprinkle the remaining chives over the top. Let it rest for 8–10 minutes before serving so the dip thickens to the perfect creamy texture.

What Are The Main Ingredients That Make Vegan Spinach Artichoke Dip Creamy?

A short overview helps you understand what creates that thick, rich texture.

Cashews: These soften when soaked and blend into a smooth base that feels rich without any dairy.
Dairy-free yogurt: This adds gentle tang and moisture, helping the dip stay soft after baking.
Dairy-free cream cheese: This gives structure and a soft body so the dip doesn’t become runny.

Olive oil: This improves silkiness and balances the thickness of the blended nuts.

Together, these ingredients create a creamy base that holds the spinach and artichokes without breaking or thinning out during baking.

How Do You Stop Vegan Spinach Artichoke Dip From Turning Too Thick Or Too Runny?

This question is important because the texture decides how enjoyable your dip will be.

Blend cashews properly: If the cashews are not fully blended, the dip becomes grainy instead of smooth.
Check yogurt thickness: A very watery yogurt can thin the dip too much, so choose one with a steady, spoonable texture.
Measure artichokes well: Extra liquid from the can should be removed. Excess liquid affects the final texture.

Do not overbake: Too much heat makes the creamy base dry out around the edges.

When you maintain the right balance of ingredients and heat, the dip keeps its creamy structure even after cooling.

Can You Use Frozen Spinach Instead Of Fresh Spinach?

Frozen spinach works, but you need to prepare it correctly. If using frozen spinach, thaw it completely and press out as much water as possible.

Any leftover water melts into the base and makes the dip loose. Fresh spinach keeps the dip brighter in color, but frozen spinach still works well when squeezed dry and chopped.

How Long Can Vegan Spinach Artichoke Dip Be Stored?

Storage plays a big part in keeping the dip safe and flavorful.

In the refrigerator: It stays good for up to 3–4 days if kept in an airtight container.

In the freezer: You can freeze it for up to 2 months. Once thawed, the texture may soften slightly, but the flavor stays the same.
After reheating: Only reheat what you plan to use so the dip does not go through repeated temperature changes.

The dip thickens after cooling, so warm it gently before serving.

How Do You Reheat Vegan Spinach Artichoke Dip Without Ruining The Texture?

Reheating slowly keeps the dip smooth. Warm the dip in an oven at low heat or use short microwave intervals.

Stir between each interval to loosen the base evenly. Avoid high heat because it can make the edges dry and the center overly soft.

What Can You Serve With Vegan Spinach Artichoke Dip?

The dip is thick and flavorful, so balanced sides help you enjoy each bite.

Fresh vegetables: Carrot sticks, cucumber slices, celery, and bell peppers stay crisp and hold the dip well.
Breads: Toasted baguette slices, warm pita pieces, or crackers offer a firm surface that doesn’t break easily.
Chips: Tortilla chips and grain-based chips create a crunchy contrast.

Different textures help you enjoy the dip in more ways.

Can You Make Vegan Spinach Artichoke Dip Ahead Of Time?

Preparing early is helpful when you’re busy. You can mix everything a day earlier and keep the dish unbaked in the refrigerator.

Bake it right before serving so it stays creamy and warm. If baking it ahead, reheat gently before serving to restore the smooth texture.

What Are Some Ways To Adjust The Flavor Of Vegan Spinach Artichoke Dip?

If you want the flavor deeper, lighter, or brighter, small changes make a big difference.

More garlic: For a stronger, sharper flavor.
More lemon juice: For extra tang and freshness.
Extra nutritional yeast: For a richer, cheesier taste.
More spinach: For a leafier, greener finish.

These small tweaks let you shape the dip to your preference without changing its structure.

Can You Make This Dip Without A High-Speed Blender?

If you don’t have a powerful blender, you can still prepare the recipe. Soak the cashews longer, around 1–2 hours in hot water or overnight in room-temperature water.

This makes them soft enough for a regular blender to handle. You may need to blend longer and scrape the sides often, but the dip will still turn creamy.

Should You Use Canned Or Jarred Artichokes For Vegan Spinach Artichoke Dip?

Both can be used, but the texture and flavor differ slightly. Canned artichokes are softer and easier to mix into the dip.

Jarred artichokes packed in oil have stronger flavor, so dry off extra oil before adding them. For a clean, steady taste, canned artichokes are ideal.