We've given a classic appetizer a plant based makeover with this Vegan Spinach Artichoke Dip. It's every bit as creamy and delicious as the original, but this one is entirely vegan friendly!
Hot artichoke dip has always been one of my favorite appetizers, so of course I had to recreate it in it's vegan form!
This dip tastes every bit as indulgent as the original thanks to the addition of creamy white beans and vegan cream cheese.
If you love this hot dip recipe, you might also like this 5-Minute Vegan Artichoke Dip, which is served cold.
Tips & Tricks
Vegan Cream Cheese
You'll need a dairy-free vegan cream cheese for this recipe. I personally like the one from Follow Your Heart or this one from Violife . If you have a little more time on your hands, try making your own homemade vegan cream cheese.
Serving the Dip
Serve this vegan spinach artichoke dip with crisp crackers or baguette slices. Or try it with fresh veggies such as baby carrots, red bell pepper, and Belgian endive leaves.
Free Vegan Cheat Sheet
If you love making vegan versions of your favorite recipes, go grab our free vegan cheat sheet while you're here. It's packed full of my favorite easy plant based substitutions, to make just about any recipe vegan.
This recipe was adapted from Nava Atlas's Vegan Holiday Kitchen.
Vegan Spinach Artichoke Dip
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 15 oz cannellini beans canned, drained and rinsed
- ½ cup vegan cream cheese
- 14 oz artichoke hearts canned, drained
- 1 cup baby spinach or arugula or watercress leaves
- 2 tablespoons fresh dill or 1 teaspoon dried dill
- ½ teaspoon dried thyme
- salt and pepper to taste
- ½ cup grated mozzarella-style nondairy cheese optional
- Paprika for topping
Preheat the oven to 375º F.
Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed. Transfer the mixture to a small ovenproof container.
Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden. Sprinkle the top with paprika. Serve hot or warm, providing a small spreading knife or serving spoon.
This article was first published in September 2013. It has since been updated.