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.
So, let me share how to make this creamy dreamy dip so that can enjoy it pronto!
Vegan Spinach Artichoke Dip
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:
- raw cashews
- coconut oil
- baby spinach
- artichoke hearts
- almond milk
- nutritional yeast
- lemon juice
- sea salt
As you can see, there’s lots of umami flavours in this 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.
Watch the how-to video:
Vegan Spinach Artichoke Dip: Tips & Notes
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.
Other recipes you might like:
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.
Spinach Artichoke Dip
- 1 cup raw cashews
- 2 tsp coconut oil
- 4 cloves garlic finely chopped
- 1 onion , small, finely chopped
- 5 oz baby spinach (140g)
- 1 can artichoke hearts (14 oz/400 ml), strained and pat dry, chopped
- 1 ¼ cups unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 2 tsp miso
- ¾ tsp sea salt
- ½ tsp pepper
- Pre-heat oven to 375F/190C. Add the raw cashews to a small bowl and pour boiling water over top. Let soak.
- In a medium-sized skillet melt the coconut oil, add the garlic and onion. Bring to medium heat and cook until softened (about 10 minutes). Then add the baby spinach and cook until wilted (about 3 minutes). Add the artichoke hearts and simmer to remove any access water (about 5 minutes).
- Strain the cashews and add to a high-speed blender with the almond milk, nutritional yeast, lemon juice, miso, and salt and pepper. Blend until smooth. Add the cooked spinach and artichoke and pulse a few times for a chunky texture.
- Transfer the mixture to a small baking dish (I used an 8 x 2 inch round dish). Cook for 20 minutes, or until the dip becomes fragrant and starts to lightly brown around the edges. Let cool slightly. Gently mix with a spoon to expose the soft interior. Serve with toasted baguette, nachos chips or gluten-free crackers.
VEGAN – GLUTEN-FREE