Are you looking for an appetizer that will impress your friends, amaze your family, and make even the most boring events a success? Here is the recipe for you. This warm and creamy Vegan Artichoke Spinach Dip is my go-to recipe. It is quick and easy to make, can be made ahead of time, and is sure to please the most finicky eater. And the best part of all, they will not know that it is vegan.
Warm Artichoke and Spinach Dip is one of my dad’s absolute favorite things. However, it is traditionally a cholesterol nightmare filled with high fat ingredients. So here is a recipe that is creamy, delicious, full of flavor, and, you guessed it, totally dairy-free. It is, in fact, also gluten-free. Watch this incredible dip disappear before your very eyes.
Why Make Your Own Artichoke Spinach Dip?
With so many store-bought dips on the market, including a variety of vegan options, why make your own dip? – It tastes so much better. There is something about that fresh “homemade” taste that cannot be found in a store-bought version. Believe me, I have tried, but most of the time, I end up disappointed. Making your own is cheaper, healthier, and also preservative-free.
In our home, this Vegan Artichoke Spinach Dip is a staple. We especially enjoy this dip around the Holiday Season. The meal does not seem complete without it. However, it does not need to be limited to the Holiday Season. It is a perfect dip for a family gathering, a potluck, a game night, or simply “just-because”.
Other Appetizers You May Enjoy:
- Vegan Roasted Garlic and Herb Spreadable Dip
- Pomegranate Pistachio Cheese Log
- Vegan Stuffed Mushrooms
- Green Olive Tapenade
- Vegan Garlic Knots
- Disappearing Guacamole
Ingredients You Will Need:
- fresh lemon juice
- sea salt
- nutritional yeast flakes
- tapioca flour
- crushed red pepper
- onion & garlic powder
- artichoke hearts
- olive oil
How Do You Make Vegan Artichoke Spinach Dip?
In a blender, add water, soaked cashews, fresh lemon juice, onion powder, garlic powder, sea salt, nutritional yeast, tapioca flour, crushed red pepper, and 1/3 of the artichoke hearts. Blend until smooth.
In a saucepan, add olive oil and sauté onion and garlic. Once the onion is translucent, chop and add the remaining artichoke hearts and spinach. Continue to cook until the spinach has wilted.
Add the blended mixture into the onion and garlic mixture. Bring to a boil while stirring until you have reached the desired consistency.
- Remove from heat and add to a greased baking dish. Bake at 350 F for 25-30 minutes.
- Or make it more festive: Bake the dip in a bread bowl. Cut off the top of a round french bread (Boule de pain) and tear out the inside to make room for the dip. Next, add the dip, cover with the bread’s top, and bake.
Can It Be Made In Advance?
Absolutely! One of the neatest things about this recipe is that it can be made ahead of time, stored in the fridge, and baked right before visitors arrive. It can also be served at room temperature, which makes it a quick and easy appetizer for any special or “just because” occasion.
What Can I Serve This Dip With?
Serve this wonderful, warm, creamy, delicious dip with a crusted french baguette (sliced), crackers, pita chips, flatbread, or veggie sticks. Be prepared that the dip may disappear before your very eyes.
Is Vegan Artichoke Spinach Dip Healthy?
Yes, it is. Unlike the traditional dairy-based dip, this recipe is completely dairy-free. It can be enjoyed guilt-free.
Is This Recipe Allergy-Friendly?
- Gluten-Free: This recipe is naturally gluten-free. Serve it with gluten-free Cassava crackers or veggie sticks.
- Oil-Free: It can be made oil-free by omitting olive oil. Use a little water to soften the onion and garlic in the pan before adding the rest of the ingredients.
- Nut-Free: Substitute cashew nuts with firm tofu or sesame seeds.
How Do I Store Artichoke Spinach Dip?
It can be stored in an air-tight container in the fridge for up to 4-5 days.
It can also be made 2-3 days ahead and stored in the fridge before baking.
What Gives the Artichoke Spinach Dip the Cheesy Flavor?
It is the nutritional yeast flakes that give the dip its cheesy flavor. Nutritional yeast flakes are deactivated yeast that has a nutty, cheesy flavor. It has no leavening power but is rich in nutrients needed for the vegan diet. Fortified nutritional yeast is high in B12 and B9. But best of all is that it gives us a comforting cheesy flavor.
What Gives the Artichoke Spinach Dip the Gooey Consistency?
It is the tapioca flour that gives the dip its gooey consistency. Tapioca thickens the dip and gives it a cheesy feel. When using tapioca, you want to make sure you add it to a cold liquid first before adding it to the pan. Otherwise, you will have a lumpy consistency.
What Makes the Artichoke Spinach Dip so Creamy?
It is the presoaked blended cashews that give the dip its creamy consistency.
Will I Need to Presoak the Cashews?
Presoaked cashews blend easily and smoothly (with a little bit of liquid) into a delicious cream. It is bland in flavor, which makes it perfect for most dishes. Presoaking the cashews also removes the slightly sweet taste often associated with cashews, making it better for savory dishes.
How Do I Presoak Cashews?
Cover the cashews with plenty of cold water and let them sit overnight. Drain and rinse before using.
What Do I Do if I forget to Soak the Cashews or Do Not Have Time to Soak Them?
Should you be short on time, soak the cashews in boiling water for 15 minutes. Drain and rinse.
Can I Omit the Spinach?
Yes! The dip is also delicious without the spinach, but the nutritional value goes down, and the color is rather bland.
What If I want to Make A Spinach Dip Without the Artichoke?
No problem! Just omit the artichoke hearts. However, the artichoke hearts add flavor to the dip, so adjust the seasoning by adding extra garlic and salt. You could even roast the garlic and make a roasted garlic spinach dip.
Can I Make this Recipe A Little Spicier?
YES, INDEED! Add some extra crushed red pepper and some extra garlic, and watch the “heat-loving” people in your life be extra happy. Feeling energetic, make two dips, one regular and one spicy. It will make for a happy crowd.Print
Vegan Artichoke Spinach Dip
This warm and creamy Vegan Artichoke Spinach Dip is my go-to recipe. It is quick and easy to make, can be made ahead of time, and is sure to please the most finicky eater. And the best part of all, they will not know that it is vegan.
- Yield: Serves 4-6 1x
- 2 cups water
- 1/4 cup cashews, soaked
- 1 tablespoon fresh lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoon sea salt
- 2 tablespoons nutritional yeast
- 3 tablespoons tapioca flour
- 1/8–1/4 crushed red pepper
- 1 (10 oz) jar of artichoke hearts
- 2 tablespoons olive oil
- 3/4 cup onion diced really fine
- 2 large garlic cloves minced
- 1 cup chopped spinach packed
- Preheat oven to 350F
- In a blender, add water, soaked cashews, fresh lemon juice, onion powder, garlic powder, sea salt, nutritional yeast, tapioca flour, crushed red pepper, and 1/3 of the artichoke hearts. Blend until smooth.
- In a saucepan, add olive oil and sauté the onion and garlic. Once the onion is translucent, chop and add the remaining artichoke hearts and spinach. Continue to sauté until the spinach has wilted.
- Add the blended mixture to the onion and garlic mixture. Bring to a boil while stirring until you have reached the desired dip-like consistency. Heat is necessary for the dip to thicken.
- Remove from heat and add to a greased baking dish. Bake for 25-30 minutes.
- Or make it more festive: Bake the dip in a bread bowl. Cut off the top of a round french bread (Boule de pain) and tear out the inside to make room for the dip. Next, add the dip, cover with the bread’s top, and bake. Add a large bow to the bread top to make it look extra festive.
Variations: Add some extra crushed red pepper and an extra garlic clove, and watch the “heat-loving” people in your life be extra happy.