Creamy and cheesy with tender pops of spinach and artichoke, this vegan spinach artichoke dip scratches that snack-y itch without any added dairy or butter! Silken tofu is the secret ingredient in this vegan version, adding extra plant-based protein and a rich, creamy texture. Serve it with toasted bread, pita chips, or spooned over pasta for a super simple, crowd-pleasing treat. It's the perfect app for your next party or anytime you're craving some vegan comfort food!
Why you’ll love this Easy Vegan Spinach Artichoke Dip Recipe
- Made with simple ingredients, like silken tofu, fresh spinach, and vegan cheeses
- Great replacement for traditional spinach artichoke dip for the holiday season, game day, special occasions, and beyond
- Loaded with real, fresh spinach for extra greens
- Seasoned to perfection to get that umami flavor without conventional dairy products
- Easy way to enjoy your favorite dip without compromising on your vegan diet
- Honestly tastes like the real thing thanks to some clever seasoning!
- Crowd pleaser at any party or event
- No highly-processed store-bought dip mixes - this recipe is 100% from scratch
- Lower in fat and calories than most recipes (thanks to silken tofu!)
Vegan Spinach and Artichoke Dip Ingredients
I generally like to serve this creamy vegan spinach artichoke dip with some crusty bread, but it's also great with tortilla chips, flatbreads, or even for dipping raw veggies (think snap peas, bell peppers, carrot sticks, and celery sticks). This makes it a great appetizer or party snack, but honestly, it's nice to have as a way to sneak in more veggies each week, too!
- Crusty bread - toasted and sliced
- Fresh spinach - I use baby spinach, which has a milder texture and flavor.
- Chopped artichoke hearts
- Silken tofu - Naturally creamy and loaded with protein, silken tofu is the ideal dairy-free ingredient for creamy vegan sauces. Plus, it's way lower in fat and calories than cashew cream or traditional dairy, so it's easier to enjoy this dip more often!
- Salt & black pepper
- Fresh garlic
- Fresh lemon juice - For a nice brigthness.
- White miso paste - For that all-important salty, umami flavor.
- Vegan smoked gouda & mozzarella - The combination of both of these cheeses adds a savory, cheesy flavor and a molten, ooey, gooey consistency.
How to Make Vegan Spinach Artichoke Dip
Unlike other methods that rely on frozen and thawed spinach, this recipe uses fresh. Don't worry! It's very easy to blanch and clean the spinach, and you'll end up with a much better flavor than the prepackaged stuff.
- Blanch spinach by popping in boiling water for 10 seconds until wilted and bright green. Shock with cold water or ice bath to stop the cooking process. Squeeze out excess water and chop in small pieces.
- Preheat oven to 375
- To a high speed blender or food processor, add silken tofu, miso, lemon, salt, water, and garlic and blend until smooth and creamy.
- In an oven safe baking dish, layer the spinach, artichoke hearts, creamy tofu mixture, vegan smoked gouda and mozzarella. Top with fresh ground black pepper. Mix well and use a silicone spatula to spread the mix out to make a smooth surface. Cover with tin foil and bake for 15 minutes.
- Remove foil and bake for 5 additional minutes until golden brown on top.
- Let cool for 5 minutes and devour.
Tips for Making the Best Vegan Spinach and Artichoke Dip
- Store any leftover dip in an airtight container in the fridge for 3-4 days. To reheat, it's best to bake it at 375F for 5-7 minutes or warm it gradually in the microwave.
- Play with add-ins. For extra cheesiness, feel free to add some nutritional yeast. You can also adjust the seasonings to taste, like adding a little garlic powder or onion powder. To make the creamy dip even more filling, add a can of white beans to the mixture, too. Great for serving over pasta!
- Serve it in a bread bowl. Hollow out a bowl of sourdough bread and add the warm vegan spinach dip to the center. Makes a great presentation! You can even slice the outer sections into little bite-sized pieces for people to grab and go.
FAQs
There are a couple of different options, but I like to use silken tofu. It's naturally creamy and has a mild, neutral flavor that will take on all the seasonings and cheeses. It's also inexpensive and naturally free from tree nuts, so it's a great way to avoid allergens, too.
Just like any other dip, this recipe can be consumed with toasted bread, whole wheat crackers, tortilla chips, naan or flatbread, raw veggies, and more. It's also a nice, creamy sauce to spoon over fresh pasta with roasted veggies!
Although you can freeze the leftovers, they are likely to separate and split after thawing. It's best to consume this creamy dip fresh out of the oven or warmed up within a few days.
Other Delicious Vegan Dip Recipes
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Vegan Spinach Artichoke Dip
Ingredients
- 1 loaf crusty bread toasted and sliced
- 14 oz baby spinach blanched, squeezed of excess water and chopped
- 1 cup artichoke hearts chopped small
- 1 block silken tofu
- 1 clove garlic
- ½ lemon squeezed
- 1 tbsp white miso paste
- 1 tsp salt
- 2 tbsp water
- black pepper to taste
- ½ block vegan smoked gouda
- ½ block vegan mozzarella
Instructions
- Blanch spinach by popping in boiling water for 10 seconds until wilted and bright green. Shock with cold water or ice bath to stop the cooking process. Squeeze out excess moisture and chop in small pieces.
- Preheat oven to 375.
- To a blender add silken tofu, miso, lemon, salt, water, and garlic and blend until smooth and creamy.
- In an oven safe baking pan layer the spinach, artichoke hearts, creamy tofu mixture, vegan smoked gouda and mozzarella. Top with fresh ground black pepper. Mix well and use a silicone spatula to spread the mix out to make a smooth surface. Cover with tin foil and bake for 15 minutes.
- Remove foil and bake for 5 additional minutes to brown the top.
- Let cool for 5 minutes and devour.