Creamy Baked Dairy Free Spinach Artichoke Dip

This creamy baked dairy free spinach artichoke dip delivers all the savory, garlicky goodness you expect from the classic, without a drop of cream cheese or mayo. A simple cashew cream base gives it a velvety texture that holds up beautifully in the oven.

It comes together fast enough for a weeknight snack but looks impressive enough for game day. Serve it with tortilla chips, crusty bread, or fresh veggies, and watch it disappear.

What Makes This Dip So Good

The cashew cream base is what makes this dip work. After a quick soak, the nuts blend into a thick, silky liquid that bakes up just as rich as any cheese-filled version. No one will miss the dairy.

I also love that it’s naturally gluten free and can be prepped the night before. The leftovers are even better the next day, which is a rare thing for a baked dip.

Ingredients

• 1 cup raw cashews, soaked: soak in hot water for 30 minutes, or overnight in cool water
• 1 (14 oz) can artichoke hearts, drained and roughly chopped: not marinated, for the cleanest flavor
• 10 oz frozen chopped spinach, thawed and squeezed dry: press out all excess water to avoid a watery dip
• 3 cloves garlic: fresh garlic gives the best sharp bite
• ¼ cup nutritional yeast: the key to that savory, cheesy flavor
• 2 tbsp lemon juice: brightens the whole dip
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 2 tbsp olive oil, plus more for drizzling
• ½ tsp onion powder

Variations / Substitutions

• Nut-Free: swap the cashews for raw sunflower seeds. Soak and blend them the same way for a similar creamy texture.
• Fresh Spinach: use 8 oz fresh spinach, sauté it until just wilted, then squeeze it dry and proceed.
• A Little Heat: add ¼ tsp red pepper flakes or a pinch of cayenne to the blender.
• Dairy-Free Cheese: replace nutritional yeast with ½ cup of your favorite shredded dairy-free mozzarella folded in before baking, but the dip will be denser.

If you love this, try our Dairy Free Buffalo Chicken Dip.

How to Make Dairy Free Spinach Artichoke Dip

Step 1: Soak and Blend the Cashew Cream

Drain the soaked 1 cup cashews and add them to a high-speed blender along with ½ cup water, 3 cloves garlic, ¼ cup nutritional yeast, 2 tbsp lemon juice, ½ tsp salt, ½ tsp onion powder, and 2 tbsp olive oil. Blend for 2 to 3 minutes, scraping down the sides once or twice, until the mixture is completely smooth and has the consistency of a thick soft cheese.

The cream should look glossy and feel velvety when you swipe a spoon through it. Taste it and add another pinch of salt if it needs it—the spinach and artichokes will mellow the seasoning, so you want the base slightly bold.

Step 2: Mix the Spinach and Artichokes

Scrape the cashew cream into a mixing bowl. Fold in the 10 oz squeezed spinach and the can of chopped artichoke hearts with a spatula, stirring just until everything is evenly distributed. You want to see distinct pieces of artichoke and ribbons of spinach, so go gently and stop as soon as no large pockets of white cream remain.

The mixture will look pale with flecks of green. It’s ready to bake right away or can be covered and refrigerated overnight at this point.

Step 3: Bake Until Golden

Preheat your oven to 375°F (190°C). Spoon the dip into a small 1-quart baking dish or an oven-safe skillet and spread the top even. Bake for 20 to 25 minutes, until the edges are bubbling and the surface is lightly golden in spots.

The dip will firm up a bit as it bakes but stay creamy underneath. If you like a deeper golden top, switch the broiler on for the last 2 minutes, but watch it closely so it doesn’t scorch.

Step 4: Finish with a Drizzle and Serve

Let the dish sit for a couple of minutes after pulling it from the oven, then spoon it into a serving bowl. Drizzle a little extra olive oil over the top and finish with a pinch of smoked paprika or a few red pepper flakes for color and a whisper of heat. Serve the dip warm with sturdy dippers.

Tips for the Best Dairy Free Spinach Artichoke Dip

• Use raw, unsalted cashews. Roasted or salted ones will throw off the flavor balance and make the cream harder to season.
• Don’t skip the nutritional yeast. It’s what gives the dip its savory, cheesy undertone without any dairy.
• If you prefer a looser texture, stir in a tablespoon of unsweetened dairy-free milk before baking.
• This dip is even better the next day. The flavors meld as it sits, so it’s a great make-ahead option. Just bake it when you’re ready to serve.

Scale it up for a party:

Double all other seasonings, use a 2-quart dish, and add 5 to 8 minutes to the bake time until hot throughout.

Storing and Reheating Leftovers

Refrigerate any leftover dip in an airtight container for up to 4 days. Reheat gently in a 350°F (175°C) oven or in the microwave, though the oven will help re-crisp the top. Stir and add a tiny splash of water if it thickened too much after chilling.

What Goes Well With Dairy Free Spinach Artichoke Dip

Tortilla chips are the classic, but toasted baguette slices give it a heartier feel. The crisp, salty bread plays against the creamy center. Fresh raw vegetables like carrot sticks, celery, and bell pepper strips add crunch and keep the whole spread light. For a game day spread, pair it with a big platter of dairy free chicken wings.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes. Sauté 8 oz of fresh spinach in a dry skillet until just wilted, then let it cool, squeeze out all the liquid, and use as directed.

Why did my dip turn out watery?

The most common culprit is not squeezing the spinach thoroughly enough. Also, if you used marinated artichoke hearts, drain and rinse them well before chopping; the oil and brine add unnecessary liquid.

Can I freeze this dip?

You can freeze it either unbaked or baked, though the texture may become slightly softer after thawing. Freeze in an airtight container for up to 2 months, then thaw overnight in the fridge and reheat in the oven before serving.

Can I use store-bought dairy-free cream cheese instead of cashews?

Yes, 8 oz of plain dairy-free cream cheese works. Blend it with the garlic, seasonings, and a splash of water to thin it before folding in the spinach and artichokes. The flavor will be tangier and the dip will be a little denser.

Dairy Free Spinach Artichoke Dip Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 184

Ingredients Method Notes

Ingredients

  

• 1 cup raw cashews, soaked and drained
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 3 cloves garlic
• ¼ cup nutritional yeast
• 2 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• ½ tsp onion powder

Method

 

1. Soak the cashews in hot water for 30 minutes, then drain. Blend them with ½ cup water, garlic, nutritional yeast, lemon juice, salt, onion powder, and olive oil until completely smooth and creamy, scraping down the sides as needed.
2. Transfer the cashew cream to a bowl. Fold in the squeezed spinach and chopped artichoke hearts until just combined.
3. Preheat oven to 375°F (190°C). Spoon the mixture into a 1-quart baking dish and bake for 20 to 25 minutes, until bubbling and lightly golden on top.
4. Let the dip cool for a couple of minutes, then spoon it into a serving bowl. Drizzle with a little olive oil, sprinkle with smoked paprika or red pepper flakes, and serve warm.

Notes

Soak the cashews for at least 30 minutes before you begin, or overnight in the fridge. The dip can be assembled up to a day ahead and refrigerated unbaked, then baked when you are ready to serve.