Craving a creamy and flavorful dip? Look no further than this vegan spinach and artichoke dip! This easy-to-make recipe is packed with spinach, artichoke hearts, and a creamy base that’s completely dairy-free and vegan. No cashews needed! This dip is perfect for parties, game days, or a simple weeknight snack.
Ready to ditch the dairy and embrace a plant-based party favorite? Whether you’re looking for an easy vegan spinach dip or a unique twist on the classic, this recipe is sure to impress. Find out how to create a creamy and flavorful dip using tofu instead of mayo, perfect for those who prefer a no-mayo option. Learn how to make this dip ahead of time and enjoy it cold for a refreshing summer treat. Get ready to experience the best vegan spinach and artichoke dip without cashews, inspired by Minimalist Baker.
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
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings (1/4 cup per serving)
Estimated Cost: Approximately $12.50
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Serve
Transfer the dip to a serving bowl and enjoy it warm with your favorite 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.
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 Fiber | 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 labeled 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 flavor and texture.
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 flavor made it a favorite 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.
Final Thoughts
Creating a delicious vegan spinach and artichoke dip is a wonderful way to enjoy a nutritious and flavorful 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!
