Easy Vegan Spinach Artichoke Dip (Baked in 25 Minutes)

This creamy vegan spinach artichoke dip is the kind of appetizer that disappears fast at any gathering.

It bakes up bubbly and golden in about 25 minutes, uses simple pantry staples, and nobody ever misses the dairy.

What Makes This Vegan Dip So Good

The base of vegan cream cheese and mayo melts into a silky, savory blanket that clings to every bite of artichoke and spinach.

Nutritional yeast gives it that sharp, cheesy note without any animal products, and a little lemon juice brightens the whole thing.

Ingredients

• 8 oz vegan cream cheese, softened: use full-fat for the smoothest texture
• 1/2 cup vegan mayonnaise: choose one without a strong aftertaste
• 1/4 cup nutritional yeast: brings the cheesy flavor
• 1 clove garlic, minced: fresh is best, but 1/4 tsp garlic powder works in a pinch
• 1/2 tsp salt: adjust to your cream cheese
• 1/4 tsp black pepper: freshly ground
• 1 tbsp lemon juice: fresh squeezed
• 1 (14 oz) can artichoke hearts, drained: roughly chopped so you get bites in every scoop
• 1 (10 oz) package frozen spinach, thawed: squeeze until dry so the dip stays thick
• Pinch of red pepper flakes: optional, for a little warmth

Variations / Substitutions

• Cashew cream: swap the mayo for an equal amount of homemade cashew cream to keep things whole-food.
• Add more heat: stir in a diced jalapeño or a shake of cayenne with the base.
• Herb it up: a tablespoon of chopped fresh dill or chives folded in at the end adds freshness.
• Dairy-free cream cheese: any brand you like works, but the texture varies; the soft, scoopable kind blends easiest.
• Miso boost: whisk a teaspoon of white miso paste into the base for a deeper savory note.

If you love this one, try my Vegan Buffalo Cauliflower Dip next time.

How to Make Vegan Spinach Artichoke Dip

Step 1: Combine the Dip Ingredients

In a large bowl, stir the 8 oz vegan cream cheese, 1/2 cup vegan mayonnaise, 1/4 cup nutritional yeast, minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice until smooth, about 2 minutes. Then fold in the chopped artichoke hearts and squeezed spinach until evenly distributed.

Step 2: Bake the Dip

Preheat your oven to 400°F (200°C). Scrape the mixture into a small ovenproof dish and spread it evenly so it cooks at the same rate.

Bake for 20 to 25 minutes, until the dip is bubbly around the edges and slightly puffed in the center. If you want a browner top, switch over to the broiler a minute early.

Step 3: Broil and Serve

Switch the oven to broil and cook for 1 to 2 minutes, watching closely, until golden spots appear. Serve immediately with tortilla chips, toasted baguette slices, or cut vegetables.

Tips for the Best Vegan Dip

• Squeeze the spinach until it feels dry to the touch, any lingering water will make the dip runny.
• For a stovetop version, heat the combined mixture in a skillet over medium heat, stirring often, until hot and bubbly, then serve straight from the pan.
• A teaspoon of white miso paste stirred into the base adds a deep savory note you cannot quite put your finger on.
• Serve with sturdy dippers like pita chips, thick-cut tortilla chips, or crusty bread; thin chips break under the weight of the dip.

Scale it up for a crowd:

Storing Leftover Dip

• Refrigerate: Keep leftovers in an airtight container for up to 4 days.
• Reheating: Warm small portions in the microwave in 30-second bursts, or spoon into a baking dish and heat at 350°F (175°C) until hot.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes. Sauté about 8 oz of fresh spinach with a little oil until wilted, then squeeze out all the moisture just like you would with frozen.

Is there a nut-free version?

Yes, use a nut-free vegan cream cheese and a vegan mayo made without almond or cashew milk. The recipe is naturally nut-free if you choose those products.

How can I make the dip spicier?

Add a diced jalapeño or a pinch of cayenne pepper to the base mixture. You can also top it with pickled jalapeños before baking.

Can I use marinated artichoke hearts?

Yes, drain them well and pat dry. They bring a tangier, slightly vinegary flavor that works beautifully here.

Vegan Spinach Artichoke Dip Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Calories: 207

Ingredients Method Notes

Ingredients

  

• 8 oz vegan cream cheese, softened
• 1/2 cup vegan mayonnaise
• 1/4 cup nutritional yeast
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 1 (10 oz) package frozen spinach, thawed and squeezed dry
• Pinch of red pepper flakes (optional)

See also  Flaky Gluten Free Empanadas (Baked, Not Fried)

Method

 

1. In a large bowl, stir the cream cheese, mayo, nutritional yeast, garlic, salt, pepper, and lemon juice until smooth. Fold in the artichokes and spinach.
2. Transfer to a small ovenproof dish and bake at 400°F (200°C) for 20 to 25 minutes, until bubbly.
3. Switch to broil for 1 to 2 minutes, until golden spots appear. Serve warm.

Notes

If the dip thickens after chilling, stir in a splash of unsweetened plant milk when reheating so it loosens back up.