Oct 27, 2020 (Last updated Apr 5, 2022) by Hannah Sunderani
You’re looking at the creamiest, cheesiest, most savoury vegan spinach artichoke dip! This recipe makes a perfect snack or appetizer for entertaining. It’s easy to make, with simple ingredients that offer bold flavour.
I like to serve this dip with toasted baguette, nachos or crackers for when I really want to impress a group. Even my non-vegan friends and family love this dip. It certainly proves that you can enjoy the classic dips, vegan style, without compromising on taste.
I’m known in my family for veganizing classic dips. My vegan ranch dip is great for the summer time with raw veggies, and I love a good vegan queso dip for Mexican night. But this spinach artichoke dip is my favourite to serve in the cooler months as it’s so warm and hearty.
So, let me share how to make this creamy dreamy dip so that can enjoy it pronto!
The ingredients for this recipe offers bold and cheesy flavour for a gorgeous savoury dip! Made with just a handful of ingredients. Likely, you already have them in your pantry, especially if you’re used to vegan cooking.
For this recipe you will need:
As you can see, there’s lots of umami flavours in this spinach dip recipe, such as nutritional yeast and miso, which really makes this dip a stand-out recipe. I use these two ingredients a lot to really add bold and cheesy flavour to vegan dishes. So, if you don’t already have them, you can rest assured that they will come in handy for many other recipes.
If you are struggling to find nutritional yeast or miso at your local grocers then I recommend to order it online. Here are two brands for nutritional yeast and miso that I really like available on Amazon.
I love that this recipe takes a classic favourite dip, and turns it vegan with absolutely no compromise on taste. It’s so creamy, cheesy and savoury. Finding vegan dips to please a crowd of all eaters can be tricky. But this recipe is a sure fire crowd-pleaser.
And, if you’re looking for more damned good vegan dips for all types of eaters, this article from Brit and Co. doesn’t disappoint.
Now, this vegan spinach and artichoke dip is so easy and straight forward to make. I know you’re going to perfect it. But there are a few tips and tricks for making this recipe flawlessly, which I’d like to share with you.
The first tip is to cook the onion, spinach and artichoke in a skillet to get out all of its water content. Ensuring there is minimal water will allow for a thicker bake. In fact, you’d be surprised just how much water these veggies actually hold. So it’s helpful to sauté them well to remove any moister.
In addition, canned artichokes are packed in water, so it’s helpful to pat them very dry with a paper towel or kitchen towel after straining. Then chop the artichoke and add it to the skillet to encourage any of the remaining water to evaporate.
Now, what makes my dip recipe technique a little different from other spinach artichoke dips is that I like to add the sautéed spinach and artichokes to the blender along with the pureed sauce and pulse a few times for smaller chunks. It gives it a nice even consistency for dipping, which is still chunky, but ensures that you get a bite of everything in one swift dip. I absolutely adore this simple trick.
Now, if you’re digging this dip you might also like these:
So there we have it, an easy recipe for the very best Vegan Spinach Artichoke Dip that you’ve ever tasted. It’s creamy and thick, with cheesy, bold and savoury flavours. Enjoy serving this dip with toasted baguette, nachos, and crackers; and dip the day away!
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.