This creamy and flavorful vegan spinach artichoke dip is a crowd-pleasing warm, baked appetizer that will satisfy vegans and non-vegans alike! Made dairy-free using silken tofu, oat milk and nutritional yeast, this recipe offers a vegan twist on the traditional dish. This version is also nut-free and has an oil-free option. Perfect for parties, potlucks and of course, New Year's Eve celebrations and game day grub!Jump to Recipe
Why you'll love this vegan dip
- It's ultra creamy and has a cheesy flavor without adding any vegan cheese
- It's the perfect party dip that all your guests will love...not just the vegans.
- This flavor-packed dip is warm and comforting and perfect with some toasted bread, tortilla chips, crackers and veggies.
Ingredients you'll need
- Silken Tofu - takes the place of cream cheese, mayo or sour cream traditionally used in dairy-based spinach artichoke dip recipes (I used the refrigerated kind)
- Oat Milk - adds creaminess to the base along with the silken tofu (I used Oatly brand which is certified gluten-free in the US. Note that most full-fat oat milks contain oil, so for the oil-free version use another type of plant-based milk on the thicker side such as soy milk)
- Frozen Chopped Spinach
- Canned Artichoke Hearts
- Olive Oil (for the oil-free option, vegan Pinot Grigio takes place of the oil)
- Nutritional Yeast - this gives the dip its cheesy flavor
- Tapioca Starch (aka Tapioca Flour) - helps to thicken up the tofu/oat milk base while keeping it creamy
- Dijon Mustard
- Lemon Juice
- Fresh Dill - adds a fresh burst of flavor
- Cayenne Pepper - it adds a little kick to the dip, but you can leave it out if you prefer
- Fine Sea Salt
How to make this nut-free vegan spinach artichoke dip - step by step
Start by preheating your oven to 375° F.
Heat olive oil in a nonstick pan over medium-high heat.
Add the onion, garlic and spinach to the pan. Season with salt.
Sauté for 3 minutes, stirring frequently.
Add the artichokes and sauté for 2 more minutes, stirring frequently.
Remove from the heat and allow to cool for 5 minutes.
For the oil free option, add the onion, garlic, spinach and wine to a nonstick pan. Season with salt.
Turn the heat to medium-high and sauté until wine has dissipated, stirring frequently.
Then, add the artichokes and sauté for 2 more minutes, stirring frequently.
Allow to cool off the heat for 5 minutes.
While the veggie mixture is cooling, add tofu, milk, nutritional yeast, tapioca starch, mustard, lemon juice, dill, cayenne pepper and salt to a high-powered blender or food processor.
Blend on high speed until ingredients are well-incorporated, scraping down the sides as needed.
Add the veggies to the blender or food processor.
Pulse a few times until the veggies are chopped, leaving some large chunks intact if desired.
Spread the dip mixture into a casserole dish.
Bake for 25-30 minutes until dip looks set and is beginning to brown.
Spinach: Be sure that you thaw and drain the spinach thoroughly or it will add too much moisture to the dip. To thaw the spinach, you can place it in a microwave safe container and use the defrost feature on your microwave. Instead, you can place the spinach (in the package or in a covered dish) in the refrigerator overnight to thaw. Alternatively, you can add the spinach to a mesh strainer and run warm water over it, breaking up any icy chunks with your hands during the process. To drain the excess water, place the spinach in a mesh strainer over a bowl or over the sink. Press down with a spatula or squeeze with your hands until the water is removed.
Artichoke Hearts: Ensure you are using artichoke hearts packed in water. You do not want to use seasoned or marinated artichoke hearts because this will change the flavor of the dip.
Silken Tofu: Be sure to drain the excess water from the tofu. To do so, place the block of tofu on a plate for 5-10 minutes. Then, carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.
Yes, you can make the dip up to a day ahead of time. Follow all of the steps except for baking. Cover the unbaked dip and store in the refrigerator until ready to bake. You may need a few extra minutes of baking time to ensure the dip is warmed throughout.
The dip will keep for 3-4 days stored in an airtight container in the refrigerator.
You can enjoy the leftover dip cold or reheat it if you'd like. To reheat, place the dip in an oven safe dish. Cover with foil and reheat in a 375° oven until warmed throughout. You can remove the foil and bake for a few minutes uncovered at the end, if desired.
Ideas for serving
Enjoy the dip as is or garnish with some vegan Parmesan cheese (or our pumpkin seed Parmesan for an oil-free version), crushed red pepper flakes, more chopped dill and/or paprika.
This dip is perfect with some toasted bread. I used the Schar brand gluten-free baguette in the photos.
It's also delicious with tortilla chips, crackers or pita chips.
You can also serve it as part of a veggie platter with your favorite veggies such as carrots, celery, sweet bell peppers, cucumbers, zucchini, broccoli and more.
More vegan dips
- Oil-Free Vegan Ranch Dip
- Vegan Nacho Cheese Sauce
- Easy Guacamole
- Avocado Hummus
- Roasted Garlic White Bean Dip
- Green Olive Hummus
Vegan Spinach Artichoke Dip
- 2 tablespoon olive oil (For the oil-free option, use ¼ cup vegan Pinot Grigio)
- ½ cup chopped sweet onion
- 2 cloves garlic, chopped
- 6 oz. frozen chopped spinach, thawed and excess water thoroughly drained*
- 14 oz can of quartered artichoke hearts, drained (not seasoned or marinated)
- 1 teaspoon fine sea salt or kosher salt, divided
- 1 (16 oz) block silken tofu, drained** (I used the refrigerated kind)
- ½ cup unsweetened oat milk, full-fat (I used Oatly brand oat milk; use a certified GF brand if necessary; for the oil-free option, ensure you are using an oil-free milk on the thicker side such as soy milk)
- ½ cup nutritional yeast
- 2 tablespoon tapioca starch (aka tapioca flour)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh chopped dill
- 2 teaspoon Dijon mustard (use certified GF if needed)
- pinch cayenne pepper, optional
- Preheat oven to 375° F.
- Heat olive oil in a nonstick pan over medium-high heat. Add the onion, garlic and spinach to the pan.
- Add the onion, garlic and spinach to the pan. Season with ½ teaspoon salt. Sauté for 3 minutes, stirring frequently. Add the artichokes and sauté for 2 more minutes, stirring frequently. For the oil free option, add the onion, garlic, spinach and wine to a nonstick pan. Season with ½ teaspoon salt. Turn the heat to medium-high and sauté until wine has dissipated, stirring frequently. Add the artichokes and sauté for 2 more minutes, stirring frequently.
- Remove the pan from the heat and allow the veggies to cool for 5 minutes.
- While the veggie mixture is cooling, add tofu, milk, nutritional yeast, tapioca starch, lemon juice, dill, mustard cayenne pepper and the remaining salt to a high-powered blender or food processor. Blend on high speed until ingredients are well-incorporated, scraping down the sides as needed.
- Add the veggies to the blender or food processor. Pulse a few times until the veggies are chopped, leaving some large chunks intact.
- Spread the dip mixture into a 1.5-qt. - 2-qt. casserole dish. Bake for 25-30 minutes until dip is set and beginning to brown.
(Please refer to the post above for instructional photographs for this recipe)
This post originally appeared on Watch Learn Eat on January 30, 2020. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.
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