Vegan Spinach and Artichoke Dip: An Easy and Quick Recipe
A creamy spinach and artichoke dip with no dairy and no cashews, which is unusual: most vegan versions of this lean on soaked cashews for body. This one uses vegan cream cheese and a good amount of nutritional yeast instead, so it comes together in about half an hour with no soaking and no high-speed blender.
Thirty minutes, most of it unattended, and it is as good cold from the fridge the next day as it is hot. If you are putting out a spread, it sits well next to the buffalo chicken dip, since one is creamy and mild and the other is sharp and hot.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 4 cups fresh spinach, chopped
- 1 cup unsweetened almond milk
- 1 cup nutritional yeast
- 1/2 cup vegan cream cheese
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Preparation Time: 10 minutes
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Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings (1/4 cup per serving)
Estimated Cost: Approximately $12.50
Method
- Sauté the Onions and Garlic. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the Artichokes and Spinach. Add the chopped artichoke hearts and spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and the artichokes are heated through, about 5-7 minutes.
- Prepare the Creamy Base. In a blender, combine the almond milk, nutritional yeast, vegan cream cheese, lemon juice, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy.
- Combine Everything. Pour the creamy mixture into the skillet with the spinach and artichokes. Stir well to combine. Cook over medium-low heat for 5-10 minutes, until the mixture is heated through and slightly thickened.
- Serve. Transfer the dip to a serving bowl and enjoy it warm with your favourite dippers, such as toasted bread, tortilla chips, or fresh veggies. Enjoy your delicious and nutritious Vegan Spinach and Artichoke Dip. ✨
Storage Instructions
Allow the dip to cool completely. Transfer it to an airtight container and store it in the refrigerator. The dip will last for up to 3-4 days in the refrigerator.
Reheating Instructions
For the best taste when reheating:
- Microwave: Transfer a portion of the dip to a microwave-safe dish. Heat on high for 1-2 minutes, stirring halfway through, until warmed evenly.
- Stovetop: Place the dip in a small saucepan over low heat. Stir frequently to ensure even reheating, for about 5-7 minutes.
- Oven: Preheat your oven to 350°F (175°C). Transfer the dip to an oven-safe dish, cover with foil, and bake for 15-20 minutes, until heated through.
A bowl of vegan spinach and artichoke dip surrounded by fresh bread and assorted vegetables.
Nutrition Facts
Here’s a nutritional summary for the Vegan Spinach and Artichoke Dip:
| Nutrient | Amount per Serving (1/4 cup) |
| Calories | 90 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 250mg |
| Total Carbohydrates | 7g |
| Dietary Fibre | 3g |
| Sugars | 1g |
| Protein | 3g |
| Vitamin A | 15% of the Daily Value (DV) |
| Vitamin C | 10% of the DV |
| Calcium | 4% of the DV |
| Iron | 8% of the DV |
Please note that these values are approximate and may vary based on the specific ingredients and brands you use.
Dietary Information
This Vegan Spinach and Artichoke Dip is suitable for the following diets:
- Vegan: This recipe uses plant-based ingredients and is free from animal products.
- Gluten-Free: The ingredients listed are naturally gluten-free. Just ensure that any store-bought items, like vegan cream cheese, are labelled gluten-free.
- Dairy-Free: All ingredients are dairy-free, making this dip perfect for those who are lactose intolerant or following a dairy-free diet.
Unfortunately, this dip is not suitable for a keto diet due to the carbohydrate content from artichokes and nutritional yeast. For those on a keto diet, reducing the amount of nutritional yeast and artichokes might help, but it will alter the flavour and texture.
A bowl of vegan spinach and artichoke dip surrounded by crispy tortilla chips, ready for dipping.
The History of Vegan Spinach and Artichoke Dip
The popularity of dips in American culture began to rise in the 1950s, with the advent of convenience foods and canned goods. Spinach and artichokes, both nutrient-rich vegetables, became staples in home kitchens.
Spinach and artichoke dip surged in popularity during the 1980s and 1990s, becoming a staple on restaurant menus, especially at chain restaurants like TGI Friday’s and Applebee’s. Its creamy, cheesy, and comforting flavour made it a favourite for gatherings and parties.
Today, it remains a popular choice for casual gatherings, game days, and potlucks. The dish has also evolved to cater to various dietary preferences, including vegan versions like the one we’ve created.
Originating from the Mediterranean region, artichokes were cultivated by the Greeks and Romans. Introduced to Europe from Asia around the 10th century, spinach has been a popular vegetable for centuries.
The combination of these two vegetables with creamy and cheesy components creates a dish that balances indulgence and health. It’s a versatile dip that pairs well with bread, chips, and fresh veggies, making it a crowd-pleaser for any occasion.
FAQs
Can I use frozen spinach?
Yes, and it is cheaper. Use about 300g frozen in place of the four cups fresh, thaw it fully and then squeeze it properly dry in a clean tea towel. Skipping that step is the usual reason this dip turns out watery, because frozen spinach holds a surprising amount of liquid.
Can I make it without vegan cream cheese?
Yes. Soaked cashews blended with a little of the almond milk give a similar body, and silken tofu blended smooth does the same job with less fat and a milder flavour. Either way keep the nutritional yeast, which is where most of the savoury, cheesy note is coming from.
Can I make it ahead?
Yes, up to two days in the fridge. It thickens as it sits, so loosen it with a splash of plant milk when you reheat. It is also good cold, straight from the fridge with crackers, which is worth knowing in summer.
What do I serve it with?
Toasted sourdough, tortilla chips, crackers, or raw carrot, celery and capsicum. If you are putting out a spread, it sits well next to vegan buffalo chicken dip since one is creamy and mild and the other is sharp and hot.
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Final Thoughts
Creating a delicious vegan spinach and artichoke dip is a wonderful way to enjoy a nutritious and flavourful dish that caters to various dietary needs. This dip, inspired by the minimalist approach, showcases how simplicity in ingredients can lead to extraordinary taste. Its quick preparation time and affordable ingredients mean you can easily whip up this dip for any occasion, whether it’s a casual snack or a party appetizer.
Enjoy your culinary adventure, and happy dipping. ✨
- Vegan Spinach and Artichoke Dip
- Vegan Spinach and Artichoke Dip recipe
