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:
S DeVoe says
Simple and simply awesome. I used fresh watercress instead of the frozen spinach - just threw it in there from the get-go too. Yum.
Sam Turnbull says
Oooh that sounds lovely. So happy you enjoyed it!
Erin says
Question if you already have vegan mozzarella the how much do you need in this recipe?
Sam Turnbull says
I'm assuming you mean you have a store-bought vegan mozzarella? If that's the case, this recipe is only designed to be used with my melty stretchy gooey vegan mozzarella recipe, which has a very different texture than the store-bought ones. It can't really be substituted. Hope that helps!
Aislinn says
Have you ever tried making it with the gooey nacho cheese instead of mozzarella?
Sam Turnbull says
I haven't myself. It might be too many flavours, but you are welcome to try it, and if you do, I would love to hear what you think! 🙂
Rhiannon Rees says
how about re-heating this? microwave? oven? thinking of bringing to a potluck
Sam Turnbull says
If you have access to an oven, I would bring the dip prepared up to the point of putting it in the oven, and cook it there. Hope that helps 🙂
Kayla says
Thank you, thank you, thank you!!!! I think I can finally commit to the vegan or plant based lifestyle I've been striving for!!!! My sister and I have a special bond over her spinach dip that is to die for, but obviously we've always felt like crap after eating it. Now that we have an alternative, that I think might even be BETTER than her original, we can keep that bond going and feel great doing it!!!
Everything you make looks absolutely amazing, THANK YOU!!!!!!
Sam Turnbull says
Aww yay!! That's so wonderful. So very happy you can continue your special bond and feel good while doing it! 😀
Kayla says
Bahahaha!! I always read the comments section of your recipes. I saw this one and thought "holy crap! That sounds just like me!!!". It totally was me almost a year ago. Tired mom loser moment right here! I'm making this as an app to bring for A vegan Thanksgiving dinner tonight. 🙂
Sam Turnbull says
Bahahaha! Hilarious!
jdecor says
Would this work cooked in glass instead of cast iron?
Sam Turnbull says
Yes, just make sure it's an oven safe dish.
Emily says
Hey!
I absolutely love the sound of this recipe and all of the comments give amazing feedback so I'm definitely keen to give it a try! However, I'm hosting a vegan brunch in a few weeks time and was wondering whether this dip would be suitable to serve in a 'bread bowl'?
Thank you,
Emily ☺️ (@naturally.whole)
Sam Turnbull says
Hi Emily,
It would be delicious in a bread bowl! Just cook according to directions, then when you remove it from the oven scoop it onto the bread. Enjoy!
Matilda Harter-Parish says
Sam, I am just waiting for some of my needed items to arrive . Can hardly wait to make this and start eating it. Thank you for the recipe, I imagine it is going to be a go to recipe for me! Matilda
Sam Turnbull says
Yay!! I hope you love it Matilda. 😀
Caitz says
Should I defrost and drain the Frozen spinich?
Sam Turnbull says
No need! If it is in a block, just break it up into smaller pieces. 🙂
Caitz says
Last question - can it be made and mixed with the cheese ahead of time, and then just popped in the oven when needed?
Sam Turnbull says
Yep, that should be no problem. Enjoy!
Char says
Wow!! This dip is absolutely amazing and delicious. I'm definitely adding this to my list of go to recipes. So good!
Sam Turnbull says
Yay! So happy you loved it Char 🙂
Danielle says
I have made this recipe twice now and both times it has come out wonderful! Soo creamy and delicious!
Sam says
Oh yay! So very happy you love it Danielle 🙂
Maureen Cram says
Made this with fresh spinach (before i looked at the comments where it said cook your spinach first! I put mine into my food processor and just whirred it up and added everything else and whirred a bit more.
Then baked and ate. It was delicious if a bit heavy on the spinach (I added a bunch which I think in retrospect was just a teeeeeny bit more than two packed cups!) But... it was very yummy and I will make it again.
Sam says
So happy you enjoyed it Maureen 🙂
Stephanie says
THANK YOU! I made this for our Easter dinner today and it was a HUGE hit with the vegans and the meat-eaters! No one could believe it was dairy-free! We're looking forward to doing more dishes with your mozzarella recipe, too. This dip has already been put on the menu for a wine tasting we are hosting in a few weeks! Thanks again! 🙂
Sam says
That's so awesome! So happy it was such a success. Thanks for sharing Stephanie 🙂
Sophie says
I made this last night and it was sooooo good! We got so full from it that we almost couldn't eat dinner. Thank you for a delicious recipe!
Sam says
Haha! So happy you loved it so much Sophie 🙂
Casey says
Do you have a recommendation for a nut-free cashew substitute? I made this for my boyfriend and I, who are vegan, but my best friend is also vegan and allergic to nuts. I want to share it with her!
Sam says
Ooo that's a tough one. Possible silken tofu, or coconut milk might work, but those would really change the recipe. I'm afraid I can't think of a direct substitute. 🙁
Layla says
I just made it with pureed tofu and it was perfect, though I did add an extra pinch of nutritional yeast since tofu lacks flavor alone. I feel like you could sub any protein for the cashews and it would be fine because the texture of the dish comes from the tapioca and the flavor from the nutritonal yeast. I'm going to try chickpeas or sunflower seeds next time. 🙂
Sam Turnbull says
Great idea Layla! I will have to give that a try myself.
Ana says
Can your friend do seeds? Sunflower or sesame seeds may work...
Sam Turnbull says
I haven't tried this but they may work. I imagine you would have better luck with sunflower seeds than sesame seeds, as sesame seeds are stronger in flavour. 🙂
Harmoni says
What about sunflower seeds?
Moose says
Can you use fresh spinach? Thanks!
Sam says
Yes, I think it would work, just cook your spinach first before using. Enjoy!
Emily Folse says
I thought I had to say goodbye to cheesy dips when I went vegan, but here we are! Delicious, beautiful to look at, and fun to make.
Sam says
Yay! So happy you love it. You definitely do not have to give up on cheesy dips, not when you have cashews and tapioca starch in your life! Haha.
No Udder Protein says
Looks awesome! Go Vegan!!
Sam says
Haha! Thank you! I agree 🙂
Kristin says
I just made this recently and wow I was impressed! I was never a huge fan of the traditional cheese-laced, gut-busting standard American version, but this proved to be far better than any others I have tried! Thank you for the creativity in the kitchen and for sharing your creations. 🙂
Sam says
Aww thank you Kristin!! So very happy you loved it so much!
Ashleigh says
I have been waiting for the occasion to make this, and now I'm wondering, why the heck did I wait so long?! I brought this to our neighbors Super Bowl get together and it was a hit. Everyone knew we were vegan and wanted to know what was in it. I tried to wait to tell them after they had a bite, because sometimes I feel like people get weirded out when they hear stuff like tapioca starch, and nutritional yeast, but they were not detoured! This got more attention than the pulled pork sliders the host made! Score for Vegans! Whoot whoot!
Sam says
Oh I love that story!!! Score for the vegans for sure! So very happy you and the Super Bowl party loved the dip 🙂