This Vegan Spinach Artichoke Dip is a creamy, dreamy crowd-pleaser that’s ready in just 25 minutes. Packed with tender spinach, tangy artichokes, and a velvety cashew-based sauce, it’s a guilt-free indulgence that doesn’t skimp on flavor. Perfect for gatherings or cozy nights in, it’s a dish that’s as easy to make as it is to devour.
Every bite offers a delightful mix of textures—creamy, chewy, and slightly crisp when baked to golden perfection. The zesty garlic and lemon notes balance the richness, making it irresistibly addictive. Whether paired with crusty bread, crackers, or fresh veggies, this dip is sure to become your go-to appetizer. Quick, wholesome, and utterly satisfying, it’s proof that plant-based can be indulgent too.
What You’ll Need for Vegan Spinach Artichoke Dip?
- 5 ounces fresh spinach (washed and stems removed)
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 tablespoons chopped fresh chives (reserve some for garnish)
- 1¼ cups raw cashews (soaked for 2 hours if not using a high-speed blender)
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon nutritional yeast (adds a cheesy flavor)
- 1 garlic clove, peeled
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- Toasted baguette, for serving (or crackers, if preferred)
How to Make Vegan Spinach Artichoke Dip
- Preheat the oven to 400°F (200°C).
- Blanch the spinach: Bring a medium pot of salted water to a boil. Prepare a bowl of ice water nearby. Add the spinach to the boiling water, then immediately transfer it to the ice water using a slotted spoon. Let it chill for 1 minute, then drain and squeeze out excess moisture. Roughly chop the spinach.
- Combine spinach, artichokes, and chives: Place the chopped spinach in a medium bowl. Add the chopped artichoke hearts and most of the chives (reserve some for garnish).
- Make the creamy sauce: In a high-speed blender, combine the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, Dijon mustard, and onion powder. Blend until smooth and creamy.
- Mix everything together: Pour the creamy sauce over the spinach and artichokes. Stir well to combine. Taste and adjust seasoning if needed.
- Bake the dip: Spread the mixture into an 8-inch cast iron skillet. Bake for 8 to 10 minutes, or until just warmed through (avoid overcooking).
- Garnish and serve: Remove from the oven, sprinkle with the reserved chives, and serve immediately with toasted baguette slices or crackers.
Perfect Pairings: Serving Suggestions
This Vegan Spinach Artichoke Dip is a crowd-pleaser, and it pairs beautifully with a variety of dippers. Serve it with toasted baguette slices for a classic touch, or try it with pita chips, crackers, or fresh veggie sticks for a lighter option. For a fun twist, use it as a spread for sandwiches or wraps!
Make It Ahead: Storage and Reheating Tips
You can prepare this dip up to 2 days in advance—just store it in an airtight container in the fridge. When ready to serve, reheat it in the oven at 350°F for 10-12 minutes until warmed through. If it thickens, stir in a splash of water or olive oil to restore its creamy texture.
Mix It Up: Recipe Variations
Customize this dip to suit your taste! Add a pinch of red pepper flakes for a spicy kick, or swap the cashews for silken tofu for a nut-free version. You can also mix in roasted red peppers or sun-dried tomatoes for extra flavor and color.
Kitchen Essentials: Equipment Guidance
To make this recipe a breeze, you’ll need a high-speed blender for the creamy cashew mixture and an 8-inch cast iron skillet for baking. If you don’t have a skillet, any oven-safe dish will work. A slotted spoon and ice bath are also handy for blanching the spinach quickly.
Quick Tips: Time-Saving Hacks
Short on time? Use frozen spinach (thawed and squeezed dry) instead of fresh to skip the blanching step. You can also use pre-chopped artichoke hearts to save a few minutes. For an even quicker version, skip the baking step and serve the dip chilled—it’s just as delicious!
Vegan Spinach Artichoke Dip
Ingredients
- 5 ounces fresh spinach
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 tablespoons chopped fresh chives
- 1¼ cups raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon nutritional yeast
- 1 clove garlic
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- Toasted baguette, for serving
Instructions
- Preheat the oven to 400°F.
- Bring a medium pot of salted water to a boil and set a bowl of ice water nearby. Add the spinach. Immediately use a slotted spoon to transfer it to the ice water. Let chill for 1 minute, then drain. Squeeze the excess moisture from the spinach and roughly chop.
- Place the spinach in a medium bowl and add the artichokes and chives, reserving some chives for garnish.
- In a high-speed blender, place the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder. Blend until smooth and creamy.
- Pour the creamy mixture over the spinach and artichokes and stir to combine. Season to taste.
- Spread the dip in an 8-inch cast iron skillet and bake for 8 to 10 minutes, or until just warmed through. Remove from the oven, sprinkle with the reserved chives, and serve with toasted baguette.