Spinach artichoke dip has been a party favorite for years, and for good reason. It’s a flavorful, creamy dip that gets people excited about digging in.

But what if you could enjoy all that rich, cheesy goodness without the dairy? That’s exactly what this recipe offers.

Packed with fresh spinach, tender artichokes, and a smooth, creamy base, this version is not only delicious but also made with wholesome, simple ingredients.

No need for store-bought vegan cheese or sour cream—this dip is 100% dairy-free, gluten-free, and ready in just 30 minutes.

This dip is the perfect balance of savory, creamy, and cheesy flavors, without being heavy or overly complicated. Serve it at your next gathering or as a cozy snack for yourself—either way, it’s sure to be a hit.

The best part? You don’t need any fancy ingredients or hours in the kitchen. Just a few simple steps and you’ve got a dip everyone will love!

Vegan Spinach Artichoke Dip Recipe

Ingredients

• 1 1/2 cups raw cashews (make sure to soak them)
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 1 1/2 cups unsweetened plant-based milk (like almond or oat milk)
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lemon juice (about 1 small lemon)
• 1-1 1/2 teaspoons salt (adjust to taste)
• 4 cups fresh spinach, packed
• 2 cans (14 oz each) artichokes, drained and rinsed
• Optional: Vegan Parmesan cheese for topping
• For serving: sliced baguette, pita chips, tortilla chips, or veggie sticks

Instructions

1. Preheat the oven to 425°F (220°C).
2. Boil about 3 cups of water. Once it’s boiling, pour the hot water over the raw cashews and let them soak for 5 minutes. Drain the water when ready to use.
3. In a small pan, heat a tablespoon of olive oil or water. Add the garlic and diced onion, and sauté for about 2-3 minutes until the onion is soft and a little see-through. Set it aside to cool.
4. In a blender, add the soaked cashews, unsweetened plant-based milk, nutritional yeast, lemon juice, and 1 teaspoon of salt. Blend until smooth and creamy.
5. Add the sautéed garlic and onion, fresh spinach, and artichokes to the blender. Pulse a few times, but don’t blend it completely smooth. You want to keep some texture in the dip! Taste and add more salt if needed.
6. Pour the mixture into an oven-safe dish, like a 9-inch pie dish. Bake for about 20 minutes, or until the top is golden brown and bubbly.
7. If you like, sprinkle some vegan Parmesan on top before serving. Enjoy with your favorite dipping options like sliced bread, pita chips, tortilla chips, or fresh veggie sticks.

What To Serve With Spinach Artichoke Dip?

This creamy and savory dip pairs wonderfully with a variety of side dishes. Here are some great options to serve alongside your spinach artichoke dip:

• Sliced baguette or toasted bread
• Pita chips or tortilla chips
• Veggie sticks (carrots, celery, cucumber, bell peppers)
• Crackers or breadsticks
• Sliced cucumbers or cherry tomatoes
• Warm pita or flatbread

How To Store Spinach Artichoke Dip?

If you have leftover spinach artichoke dip or want to prepare it ahead of time, storing it correctly is important to keep it fresh and delicious.

• In the fridge: Place the dip in an airtight container and store it in the fridge for up to 3-4 days.
• Freezing: You can freeze the dip for up to 1-2 months. Transfer it to a freezer-safe container, and make sure to label it with the date.
• Reheating: To reheat, warm the dip in the oven at 350°F (175°C) for 10-15 minutes or until hot. You can also microwave it in short intervals, stirring in between.

Can You Make Spinach Artichoke Dip Ahead Of Time?

Yes, you can definitely make spinach artichoke dip ahead of time! Preparing it in advance can save you time on the day of your event or meal.

• Make it and refrigerate: Prepare the dip, then store it in an airtight container in the fridge for up to 1-2 days before serving.
• Bake before serving: You can either bake it ahead of time and reheat it, or you can store it uncooked in the fridge and bake it right before serving.

Making the dip ahead is a great option when you need to get things ready in advance. It gives the flavors a chance to meld together, and you’ll only need to focus on reheating it when it’s time to enjoy!

Why Is My Spinach Artichoke Dip Runny?

If your spinach artichoke dip turned out too runny, it could be due to a few different reasons. Here’s what you might need to adjust next time:

• Too much liquid: Adding too much non-dairy milk or water can make the dip too watery. Make sure to measure liquids carefully.
• Undrained artichokes: Artichokes contain a lot of water, so it’s important to drain and rinse them well before adding them to the dip.
• Overcooked spinach: If the spinach is cooked too long, it can release extra moisture. Try lightly sautéing it or just wilting it before adding it to the dip.

How To Tell If Spinach Artichoke Dip Has Gone Bad?

It’s important to check your spinach artichoke dip before eating it if it’s been stored for a while. Here’s how to tell if it’s still safe to enjoy:

• Smell: If the dip has a sour or off smell, it may have gone bad.
• Color change: If the dip looks discolored or has turned brown or gray, it’s best to discard it.
• Mold: Any visible mold on the dip means it should not be eaten.
• Texture: If the dip has separated or become slimy, it’s likely no longer good to eat.

By checking these signs, you can ensure that your dip is fresh and safe to consume. Always store leftovers properly to help extend the shelf life and keep your dip tasting great!