Author: 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.
(click stars to vote)
Vegan Spinach Artichoke Dip
Servings:
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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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Game Day Recipes You Might Enjoy:
Monet says
Very yummy everyone loved it! Needed some spice so I added Chulola 🙂 thank you so much for sharing 🙂
Sam says
You're very welcome Monet, so happy you loved it!
Lori says
Omgosh, this is AMAZING. I made this last night and my fam had NO CLUE it was vegan! Thank you for the mozzarella "cheese" recipe too!!it is yummylicious! Oh, I used fresh spinach instead
Sam says
Haha! I love that! Win for the vegans!!! So happy you and your fam loved it so much Lori 🙂
Michelle P says
I made this recently and I was so glad I doubled it. I used it on a baked potato the next day much to my SO dismay because I finished it! I will be making this again soon! YUM!
Sam says
Yay! Love that you doubled it and still ran out. Haha. On top of baked potato? Yum!! That's such a good idea !!
Demetra says
This recipe looks amazing and your blog is beautiful!
Sam says
Aww thank you Demetra! So happy you enjoy it, very much appreciated 🙂
KEF says
Can I make this ahead of time and refrigerate for a couple days? I'm also thinking of putting it in a little crock pot! Great idea to whomever posted that comment.
KEF says
I should specify that I would mix all the ingredients and bake/heat it up on game day.
Sam says
Hi KEF, yep that should be no problem at all. Just heat up to bubbling and delicious when you are ready to serve 🙂
KEF says
Great. Thank you! I mixed it up yesterday and will bake it this weekend. I have to say the mozarella cheese sauce tasted amazing just dipped with tortilla chips! I had to stop myself from eating too much of it so I'd have some left for the spinach dip. 🙂
Sam says
Haha that's awesome! So happy you loved the mozzarella, hope you love the spinach dip too 🙂
Angie S says
Welp, this was AWESOME!
I did add quite a bit of pepper and salt, and they day I made it, had it with a dash of Chipotle hot sauce. I took this to a NYE party and never should have said it was vegan - it was only touched by one other person and I was disappointed. However, my disappoint turned to elation the next day when I used this - and an avocado and tomato pesto - to make an oven baked grilled cheese sandwich that is out of this world!
Vegan comfort food at its very best!
Sam says
Oh I hate when that happens, say it's vegan and everyone is scared... Not sure why people get scared of plants, but not of the body parts in their food. AmIright!? So happy you loved it anyways Angie! 🙂
Jessie B says
I tried this for the first time on Thanksgiving and it was so good. The Mozzarella was the best I have ever had/made.
Sam says
Yay!! So happy you loved it Jessie. 😀
Amber says
I made this a few weeks ago and it turned out awesome! I'm wondering if anyone has tried to make this in advance and freeze it until they've needed to bake it?
Sam says
That's great Amber! I am so glad you liked it. I haven't tried freezing it, but I can't see why it wouldn't work... If you give it a try, let us know how it turns out. 🙂
Alyssa McCord says
Made this tonight for tomorrow's Halloween Party. I have not baked it yet, (going to do it tomorrow) but I couldn't stop sampling! It is SO GOOD! I made the mistake of making the Melty Stretchy Gooey Vegan Mozzarella for the first time tonight for this recipe...I couldn't stop sampling that either! AMAZING!
Sam says
Haha! Awwww that's awesome!! So happy you are already enjoying the recipes 🙂
Tara says
Do you think this could be made in the little crock pot specifically made for dips or will the texture get strange? I'm having a small get together where a few guests are vegan and I want to be a good hostess but I'm nervous I'll mess it up. I have no experience with vegan cooking and I'm not sure how the Melty Stretchy Gooey Vegan Mozzarella would be with the constant low heat but I'd like it to be something people can snack on throughout the day without it getting cold/hard.
Sam says
Hi Tara,
Welcome to vegan cooking! It's really not as difficult as it seems, I promise! Yes, I think your little crockpot would work perfectly. Keep the heat on low so it doesn't burn. I don't think there will be any problems with the vegan cheese. If it starts to get too thick, just stir in a little more non-dairy milk. Enjoy!
Jill says
I'm new to vegan eating and cooking. What exactly is Unsweetened Nondairy Milk? Can you provide a link to a brand so I know what to look for in the store?
Sam says
Hi Jill,
No problem! Almond milk, soy milk, rice milk, oat milk, the list goes on! Non-dairy milks are very common these days and can be found in any grocery store. They're either in the refrigerator section with the cows milk, or they can be found in boxes on a shelf, usually in the health food section. Here is a picture of several different brands. I recommend trying several different types until you find your favourite. My fav is soy, and my parents fav is almond, and my best friends is coconut. You can use any non-dairy milk to replace cows milk in any recipe. When cooking savoury dishes, just make sure to use an unsweetened variety that doesn't have any flavouring (such as vanilla or chocolate), otherwise your dishes may taste a little funny. You can also make your own milks at home, like my Cashew Milk recipe. Hope that helps! Let me know if you have any more questions.
Jill says
Ah! Thank you. My brain wasn't going there (for whatever reason). I already use Almond milk so voila! 🙂 I'm looking forward to trying this recipe out.
Sam says
No problem! I hope you enjoy it!
Margie Ings says
Wondering what would happen if I left the spinach out? Should I add more artichoke hearts to compensate?
Sam says
Hi Margie,
I haven't tried this, but I would think it might be a little lacking so I think increasing the amount of artichokes would be a great idea. Enjoy!
Margie Ings says
Thanks...I'll give it a try. I'm looking forward to trying it as I've not had any good experiences making my own vegan cheese.
Laura says
We used just one box of frozen drained spinach and 2 14 oz cans of artichokes (not the oil marinated kind). It was outstanding! I'm sure you could do three cans of artichokes and no spinach. We added more garlic and some Tabasco. We like ours with a little kick. Also sprinkled the top with paprika. It cooked up beautifully and bubbly in my 12 inch cast iron skillet. It was the STAR of our first vegan Thanksgiving dinner!
Sam says
Oh yay!! That's so awesome! I am so happy you loved the recipe so much. I hope you had a fabulous vegan Thanksgiving!
amymorrisshalosky says
Wow! That stuff is delicious. I neglected to thaw and squeeze my frozen spinach so mine was a little bit runny but still AMAZING. Thank you, thank you, thank you! I think I'm going to be bringing that to potlucks from now on and not telling anyone it's vegan!
Sam says
Haha that's awesome!! You are super welcome Amy! Tell us how the sneaky potluck goes 😉
Amy says
Potluckers love this! Several carnivores said that they actually preferred it to the traditional recipe because they didn't feel weighed down and bloated after eating it. I've also used this recipe to make a spinach artichoke pizza - delish (just spread on par-cooked crust, super easy). Do you know if leftovers freeze well?
Sam says
Spinach artichoke pizza!! You're a genius Amy! I love that ever since I switched to being vegan, I never feel weighed down and bloated anymore. I am secretly laughing when everyone is groaning and unbuttoning their pants after a large meal. Meanwhile, I am full of energy!
Mckenna says
Hello, I was wondering if I could use daiya cheese in this recipe? Looks so yummy!
Sam says
Hi Mckenna,
Welcome! I'm not sure, I have never tried daiya cheese in this recipe. The homemade mozzarella is a pretty unique texture, so I am sure it would be different, but it might still work...
Let us know how it turns out if you give it a go.
Lisa says
I have made this now 5-6 times and it never gets old. This recipe is brilliant!
Sam says
Awww shucks, thanks Lisa!!! I am so happy you love the recipe so much! Thank you for leaving such a lovely comment. 😀
Srivani McIntosh says
OMG - that's about all I can say about this recipe!!! Sam... this was absolutely delicious! If I knew it was going to turn out so incredibly well, I wouldn't have made anything else for dinner. I just wanted to eat this. I made this just as an "extra" to go with our main course; but it was sooooo awesome... I hardly ate any main and just kept picking away at this. Thank you. I cannot wait to make this again this weekend and serve it up for all our meat-eating family members (of course, I'll tell them afterward that it's all vegan delicious goodness!). This was so easy and will be a mainstay in my recipe repertoire.
Sam says
Ah! Best comment of the week!!!! Well that just made me feel like a million bucks! So very happy you enjoyed the recipe so much Srivani. I hope your meat-eating family members love it too 😉 Thank you for making my day!
KY says
Loved this, more importantly my carnivore husband loved it. Thanks for the recipe.
Sam says
Yay!! I love showing carni's how delicious vegan food is. So glad both you and your husband loved it KY!
Olivia says
This looks amazing! I have a quick question...is it 338 calories per serving? Or for the entire dip? Thanks for all you do!
Sam says
Oh my goodness!!! Thank you so much for pointing that out. You made me curious about why it was so many calories without even any added oils, and so I entered the info in again into the nutrition anylizer thingy, and way better results came out! Check it out by clicking here. 146 calories!! Woot woot! I have no idea what I did wrong the first time, but I am so glad you asked. Thanks Olivia!
Nicole {VeganShowOff.com} says
Yeah right if I made this I would definitely be the person that eat's the whole thing in one sitting! Love the browning on the top, yum! Looks very omni friendly too! I just discovered your blog and think you're hilarious by the way!
Sam says
Woo hoo! Now I get to tell my clown boyfriend, that I am the one who is funny!! Muhahaha.
And I totally ate most of the dip when I made it the first time, shhh don't tell. So happy to meet you Nicole 🙂
Kathy Sturr says
YUM! I'm asking myself just how soon can I make this? It's even cold in Florida today. Hell, it's cold everywhere - hell may just be freezing over - I mean gooey VEGAN artichoke dip? And I just checked out my husband - flat as a board and Vegan for over a year! No man boobs ha ha.
Sam says
Ha!! Love the non-man boob report! My boyfriend also is man boob-free. Aren't we lucky ladies?
It's f-f-f-freezing here. My car won't start, I just want to huddle up and make dip. Or go to Florida.... I vote Florida!