Are you looking for an all around great tasting dip that is perfect for friendly get together’s, holiday parties or comfort food. Let me introduce you to my guilt-free, low-fat Vegan Spinach Artichoke Dip.
Unlike your typical spinach artichoke dip, this healthy Vegan Spinach Artichoke Dip is dairy-free, gluten-free, oil-free and nut-free!
Many people use cashews to make cheesy plant-based dips, but that adds fat and allergens. Since I consider this perfect party food, I want it to be suitable for people with nut allergies.
Plant-Based Pantry Staples
I like to keep a jar of artichoke hearts in my pantry just in case I want to make this dip! I usually have all the other ingredients on hand so this is an easy dip to make.
- White Beans
- Spices + Nutritional Yeast
- Spinach
- Artichokes
- Lemon Juice
Quick and Easy Spinach Artichoke Dip
Nothing has to be prepared ahead of time and I don’t have to buy any special ingredients. This dip comes together quickly in my Blendtec Blender but a food processor would work too.
Plant-Based Party Food
This Plant-Based Spinach Artichoke Dip is perfect for holiday’s like Christmas and New Year’s Eve parties! It’s a game day must have! It also travels really well so it’s easy to take with you.
You don’t have to save it for parties or football season. It’s perfectly suited for movie nights, pre-dinner (or post-dinner) snacks, on a sandwich or wrap, or to make when you are all by yourself and don’t want to share.
Spinach Artichoke Dip
Easy, vegan Spinach Artichoke Dip uses whole foods to create a delicious plant-based dip. See F.A.Q.’s for substitutions.
Ingredients
- 1 ½ cup warm white beans (I use Great Northern)
- ½ cup water (more or less)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- 2 Tbsp nutritional yeast
- ½ cup artichoke hearts (I use jarred, without oil)
- 1 tsp lemon juice
- 1 cup raw spinach
Do
- Puree beans, water and spices in a food processor or high-powered blender, I use my Blendtec.
- Add artichoke hearts and lemon juice and pulse slightly until it reaches desired texture.
- Pour dip into heat safe container (I use an oven safe casserole dish). Rip spinach into smaller pieces and mix into dip.
- Bake for 20 minutes at 350° or until warm.
Serve
This dip is great with crackers or chips but also really good on bread or in a wrap. This is oil-free and diary-free but tastes sinfully good.
Vegan Spinach Artichoke Dip
Vegan Spinach Artichoke Dip is perfect for parties or football season. This easy recipe is dairy-free, nut-free, gluten-free, oil-free and delicious.
Ingredients
- 1 15 ounce can of white beans, drained and warmed (I use Great Northern)
- ½ cup water (more or less)
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- 2 Tbsp nutritional yeast
- ½ cup artichoke hearts (I use jarred, without oil)
- 1 tsp lemon juice
- 1 cup raw spinach
Instructions
- Drain your beans then warm them slightly. Puree beans, water and spices in a food processor or high-powered blender, I use my Blendtec.
- Add artichoke hearts and lemon juice and pulse slightly until it reaches desired texture.
- Pour dip into heat safe container (I use an oven safe 9x9 casserole dish). Rip spinach into smaller pieces and mix into dip.
- Bake for 20 minutes at 350° or until warm.
Notes
This dip is great with crackers or chips but also really good on bread or in a wrap. I love it with fresh, raw veggies.
Store covered in the fridge for a few days.
See F.A.Q.'s in the post for more information.
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Frequently Asked Questions
Why do you use white beans?
White beans give the dip a creamy base that is low in fat. It’s also more allergy-friendly than dips with a nut base. White beans are full of fiber so you’ll feel more satisfied.
Does Vegan Spinach Artichoke Dip taste cheesy?
This dip is dairy-free and doesn’t contain cheese so it isn’t real cheesy. It does contain nutritional yeast which gives it some cheesy flavor.
Can I use frozen chopped spinach instead of fresh?
Yes you can. I recommend allowing the spinach to thaw a bit and squeeze out extra moisture.
Can I use fresh garlic?
Yes, fresh garlic, and even roasted garlic is delicious in this. I originally used garlic powder for ease but fresh is a great option.
For more football food ideas visit my Party Food Pinterest Board! It’s full of delicious dips and finger foods.
Wow, this looks absolutely delicious!! Will definitely be trying!
I hope you love it! I need to make it again but it never lasts long enough. 🙂
Holly, could this be made using frozen chopped spinach? Thanks!
HI Kim, It can but make sure you squeeze any excess liquid out of the spinach once it thaws. The color may be a little different but it will taste great.
Thank you Holly. I’m making it for Christmas. BTW, thanks for that link for Little Triple Dipper. I had no idea it existed but it would be handy.
I rarely use mine but a few times a year it comes in handy. I think it would make an awesome nacho bar with vegan cheese, chili and beans. 🙂
I made this tonight, and it was WONDERFUL! (I did sub in frozen, thawed, squeezed dry spinach – and it worked great) Just two of us ate all but the last spoonful – it really is addictive – in a good way : )
Anna I’ve been wanting to make it again! We love it too! I never thought I’d be able to have Spinach Artichoke dip again but I’m so glad that this fits the bill. 🙂
A Print button would be so helpful!
Hi Lee, there is a print button on the bottom of the post after the “Share this” area that has other social media and an email option. This will print the whole post including the sidebars so you may want to select the area you want and right click, then press print selection.
I’ve considered using a recipe plugin but I’d have to update every recipe and sometime the plugins stop working.
Let me know if that print options works for you.
What temperature to you bake it at for the 20 minutes? I’m thinking 350, but not sure. Thanks!
Hi Lori, 350 degrees perfect. I just updated the post with that info. You can use a lower temp if needed through (to bake two things at the same time.)
I made this as written with great northern beans prepared from dry, and fresh spinach. It was pretty great and my picky-eater husband and I finished it off in an afternoon with some tortilla chips and crackers. I think next time I’ll try a little more garlic and lemon juice, and maybe frozen spinach instead of fresh. Thanks for the fun dip recipe!
Made this today, its my new favorite dip, I love spinach artichoke dip but had to give it up when I went vegan, this is soooooo good!!
Thank you Kathy! I’m so happy you loved this dip! I loved traditional dip and missed it after eliminating dairy.
You’ll like the Green Chili White Bean dip too!
I am going to make this for my friends who always whine about me bringing healthy food. I bet there will be no whining! Thank you for sharing!
HELP- how much frozen wrung dry spinach do you use?? I weigh fresh spinach after trying a recipe & liking it- so I know how much- not dependent on how tight I stuff the measuring cup lol.. Thank you- want to try for New Years Day!!
Hi Hope,
Sorry for the delay! I think half a cup of frozen spinach would work. You could do more and it wouldn’t effect the flavor in a bad way. I’d jut chop it up so you aren’t left with any long stems.
If I want to use frozen spinach instead of fresh/raw spinach, is this conversion right? 1 cup (volume) of raw spinach is 1/10th of a pound (dry weight) of spinach. One 10-ounce package of cooked frozen spinach (patted dry) is equivalent to 1 1/2-pounds of raw spinach. And, one pound is 16 ounces (so we have to do that conversion, too). Which means 1-cup or 1/10th of a pound of raw spinach is 1.6 ounces of cooked frozen spinach (or a tad bit more that 1 1/2-ounces). If I cut about 1/6th off the 10-ounce block of frozen spinach, that should be enough (roughly)?
Not trying to be a smarty here. Definitely trying to get the proportions right. I like spinach, but hate too much of it. And, I’d rather try to get the proportions right and ask than try to wing-it or experiment and then hate the recipe.
I make a similar version with medium firm tofu instead of the beans (although beans are 100% better nutrition) – but for those looking for more of that traditional taste and texture of a restaurant style dip, if you use the tofu, add 1 – 2 Tbsp of tapioca starch, and up the nutritional yeast to 1/4 cup, you’ll get that gooey, cheesy experience 🙂
Interesting! I’ve made alfredo from tofu but I use beans so much I haven’t tried this one with tofu. I’m sure it’s delicious.
Hi , quick question for you. Which brand of jarred artichoke hearts are Oil Free? Thanks so much.
Robin
Cara Mia Artichoke Hearts have some in water. There are other brands out there. Usually the jars/cans that say marinated will have oil, the ones without oil will say “artichoke hearts/quarters in water.”
Hi! Sounds yummy! Is using nutritional yeast a must? Thank you!