In case you were wondering, the answer is yes. Yes, you should make and devour this immediately. This Vegan Spinach Artichoke Dip recipe is a fan-favorite recipe! Cheesy, gooey, creamy, and absolutely delicious. The perfect appetizer for game day, a BBQ, movie night, or anytime you want to impress. No one will know it's vegan!
This is one of those appetizers where people are gonna be asking for the recipe and they are gonna be asking how much cheese is in this thing. It's so darn cheesy, creamy, and delectable, with lots of spinach, artichoke and onion action going on. I mean can you even tell there is bread under that thick coating of dip lusciousness ↑ ? The dip just devoured my bread as a good dip should.
This recipe is easy to make and can be made ahead of time if desired. If you would like to prep this dip ahead of time, simply prepare the dip as written but do not bake it yet. Cover and store in the fridge until ready to bake or you can freeze it. If freezing, allow the dip to thaw completely before baking. Uncover and bake as directed, it may need a few extra minutes in the oven.
How to Make Vegan Spinach Artichoke Dip:
Preheat oven to 400°F (200°C).
Make a double batch of Melty Stretchy Gooey Vegan Mozzarella. You can do this ahead of time and keep the mozzarella in an airtight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!
Add the mozzarella to an oven-safe dish, along with the artichoke hearts, onion, garlic, spinach, ½ cup plant-based milk, salt, and pepper. Give it a stir. It will probably be lumpy and not really come together, but that's ok.
Bake for 20 minutes, stopping halfway to give it a stir. If it gets too thick, thin it by mixing in a bit more plant-based milk.
Once fully cooked, you can optionally brown the top. To do this, turn your oven to broil, and put it under the broiler for about 3 minutes. Check continuously so that it doesn't burn, it browns fast!! Serve hot with bread or chips. Optionally you can garnish this vegan spinach artichoke dip with red pepper flakes or vegan parmesan cheese.
This Vegan Spinach Artichoke Dip is...
- Creamy
- Cheesy
- Make-ahead and freezer-friendly
- A party pleaser!
More Delicious Vegan Dip Recipes:
Baked Brie Dip (vegan)
Vegan Buffalo Tofu Dip
Easy Vegan Whipped Feta Dip
Vegan Caramelized Onion Dip
Vegan Ranch Veggie Dip
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon Appetegan!
Sam Turnbull.
Vegan Spinach Artichoke Dip
Ingredients
- 2 batches Melty Stretchy Gooey Vegan Mozzarella, (can be made in advance or right before making the dip)
- 12 marinated artichoke hearts, (1 ½ cups), drained and roughly chopped
- ½ yellow onion, finely chopped
- 3 cloves garlic, minced or pressed
- 2 cups frozen spinach, (or 2 large handfuls fresh spinach)
- ½ cup plant-based milk, (such as oat or soy), plus more if needed
- salt & pepper, to taste
- Bread, chips, veggies, or whatever you want to use to dip!
Instructions
- Preheat oven to 400°F (200°C).
- Make a double batch of Melty Stretchy Gooey Vegan Mozzarella. You can do this ahead of time and keep the mozzarella in an airtight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!
- Add the mozzarella to an oven-safe dish, along with the artichoke hearts, onion, garlic, spinach, ½ cup non-dairy milk, salt, and pepper. Give it a stir. It will probably be lumpy and not really come together, but that's ok.
- Bake for 20 minutes, stopping halfway to give it a stir. If it gets too thick, thin it by mixing in a bit more plant-based milk.
- Once fully cooked, you can optionally brown the top. To do this, turn your oven to broil, and put it under the broiler for about 3 minutes. Check continuously so that it doesn't burn, it browns fast!! Serve hot with bread or chips.
Notes
Nutrition
More Vegan Game Day Recipes You Might Enjoy:
Stacy says
Do I need to thaw and drain spinach before adding it? Thanks!
Sam Turnbull says
No need! It will thaw in the oven, and any extra moisture will blend into the dip. 🙂
Stacy says
Do I thaw and drain spinach before adding?
Rachel says
I made this tonight and used it to stuff 6 huge spuds (microwaved them first them finished them in the oven for 20 mins once filled.) Absolutely delicious!!!! Love love love it, thank you!
Jess @ IDTLC Support says
That sounds delicious indeed!
Jess says
Sam has done it again! I was about to write a lukewarm review about how it lacked flavor, but then I realized I forgot the ACV! Stirred it in right at the end and it transformed.
I thought it was too thick before going in the oven and added a splash of milk, but I shouldn’t have. Thought it would thicken more in the oven but it somehow got more liquidy? Basically trust the recipe, and adjust texture only at the end if needed!
I would say it could still use more umami though. Texture was identical to spinach artichoke dip, but those with parmesan or cheddar have more of a kick. Next time I will try adding a tbs of white miso and maybe some dijon for punch.
Also, I had to double the salt and add much more pepper. Also added some chili flakes and an extra tbs nooch.
A note for Sam: I think the recipe is missing the step to thaw and drain the spinach if using frozen? Unless it’s not meant to be, in which case writing the weight would be helpful because it’s impossible to measure a solid block of spinach in cups. Also I can’t imagine a solid ice block melting into the dip - would add a lot of water too.
It would also be helpful to list how many cans of artichokes 1.5 cups is… I bought 1 can and ran short.
Overall I love how much healthier and lower calorie this is! And perfect cheesy texture. Excited to try kicking up the umami next time.
Ellen Divers says
I'm excited to try this dip for an afternoon party! My question is about the flavor once it is not longer warm. Is it as good as when warm?
Thanks!
Sam Turnbull says
Yes still very yummy! 🙂
Writingwyo says
Even if by taste, no one will know it’s vegan, you really, really need to let people know it’s vegan. I have brothers with life-threatening nut and bean allergies. If they dipped into this assuming it was cheese, it could send them to the ER. Please be aware of common allergens before putting anything out at a potluck
Melly says
Sam, I don’t know how you do it! This particular recipe is THE BOMB!! We made a huge batch of this for a wedding, and it was embarrassing how many people begged for the recipe. We always send people to your site, and couldn’t live without your cookbooks. You are a spectacular business woman and my daughter (and I) really look up to you! Great work!
Pauline says
You make it easy to give up cheese
Sam Turnbull says
Hahaha! I love that so much!! Thank you 🙂
Cat says
Enough with the cashews please. Nuts in general are very pricey. Can you please do more recipes with oat milk? I make my own for cost reasons
Tracey says
Maybe move on to another blog or come up with your own recipes to use oat milk?
I can't believe these readers that make demands of food bloggers.
Sam, I thank you for all of your great work.
Dianna says
Cat, if you need a different recipe, simply search for what you need elsewhere. The internet is a big place. You are not required to make ANYTHING if you don’t want to. I happen to LOVE cashews so I might give this a try.
Cat, why don’t YOU make your own recipe and post it using your homemade oat milk? That would be an awesome contribution from you Cat. Good luck and all the best to you.
Beata says
I'm what many would consider a carnivore. I've repeatedly tried vegan versions of carnivore meals. You may ask, what the heck am I doing on a vegan website then? Well, while I repeatedly found that vegan versions of whatever meals just do not satisfy me mentally and physically, during this discovery process I've found several vegan meals that are absolutely wonderful and are completely satisfying to my carnivore oriented self. I totally love Sam's carbonara and penne alla vodka and I made many versions of seitan many times over. While I may not be Sam's target clientele overall, I definitely appreciate the few vegan meals I really like, and I cannot thank Sam enough for her time spent testing various ingredients and techniques, let alone money spent on whatever ingredients may be involved. I love nutritional yeast and cashew cream, and I can whip up vegan meals for whoever may ask at a moment's notice, thanks to Sam and other blogs I visit! Both pasta dishes from Sam are in regular rotation in this carnivore household, plus I really appreciate many seasoning and cooking techniques I learned while following Sam's blog. Whoever you are, just appreciate the free content so that YOU do not have to spent time and money coming up with recipes. I do. Thank you, Sam.
Beata says
BTW, Sam's BBQ jackfruit is surprisingly delicious, plus I wanted to mention that Sam's introduction to vital wheat gluten used in seitan, led me to the most delicious high protein low carb bread that I've been baking, and the bread is oil free and totally vegan. Thank you again, Sam.
Sarah says
Hey, this looks awesome! If I use premade vegan cheese, how much should I use (how many g or oz)? I can get vegan applewood cheese where I live and think it would be amazing in this.
Thank you!
Sarah says
This was fabulous! I made it for the first time on Christmas Day for my meat and dairy eating family, and it was a hit!
100% will be making again.
Sam Turnbull says
That's wonderful! So happy you love it, Sarah 🙂
Sam Turnbull says
Oh sorry about the confusion! I've updated the post to make more sense now. I had updated the recipe to make it simpler, but that only made it more confusing! Haha. It should be clear now. Enjoy!