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 prepped ahead of time if desired. Assemble the dip through the assembly step, cover, and refrigerate for up to 2 days. When ready to serve, give it a good stir and bake as directed, adding a few extra minutes as needed since the dip will be cold.
How to Make Vegan Spinach Artichoke Dip:
Preheat the oven to 400°F (200°C) and lightly grease a 2- to 3-quart baking dish.
Sauté the onion in olive oil until softened, then add the garlic and cook briefly until fragrant.
To make the cheese sauce, blend the cashews, plant-based milk, water, tapioca starch, nutritional yeast, apple cider vinegar, salt, and pepper until completely smooth. The sauce will look thin and milky at this stage-that's normal.
Add the sautéed onion and garlic, chopped artichoke hearts, and well-squeezed spinach to the baking dish. Pour the cheese sauce over top and stir everything together. Again, the mixture will look very thin before baking, but it thickens into a creamy, gooey dip in the oven.
Bake uncovered for 25-30 minutes, stirring well every 10 minutes and scraping the thickened mixture from the edges back into the dip. Once creamy and gooey, give it one final stir, smooth the top, and broil for 1-2 minutes until lightly golden.
Serve hot with toasted baguette slices, pita chips, tortilla chips, crackers, or fresh vegetables.
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
For the vegetables:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14 oz / 398 ml) artichoke hearts packed in water, drained well and roughly chopped
- 5 oz frozen chopped spinach, thawed and squeezed very well
For the cheese sauce:
- 1 cup raw cashews, softened if needed (see notes)
- 2 cups unsweetened plant-based milk, (such as soy or oat)
- 1 cup water
- 3 tablespoons tapioca starch, (also called tapioca flour)
- 2 tablespoons nutritional yeast
- 2 teaspoons apple cider vinegar
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- For serving: Toasted baguette slices, pita chips, tortilla chips, crackers, or fresh vegetables
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Lightly grease a 2- to 3-quart baking dish (such as an 11 × 7-inch dish).
- Sauté the onion and garlic: Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 4-5 minutes, until softened and translucent. Add the garlic and cook for another 30 seconds, until fragrant. Remove from the heat.
- Make the cheese sauce: Add the cashews, plant-based milk, water, tapioca starch, nutritional yeast, apple cider vinegar, salt, and pepper to a blender. Blend until completely smooth. The sauce will look thin and milky at this point.
- Assemble the dip: Add the sautéed onion and garlic, artichokes, and spinach to the prepared baking dish. Pour the cheese sauce over top and stir well to combine. The mixture will look very thin at this point, but don't worry! It will thicken and become creamy and gooey as it bakes.
- Bake the dip: Place the baking dish on a baking sheet to catch any drips. Bake uncovered for 25-30 minutes, stirring well every 10 minutes and scraping the thickened mixture from the edges back into the dip. The sauce will gradually thicken and become creamy and gooey.
- Broil: Give the dip one final stir and smooth the top. Turn the oven to broil and broil for 1-2 minutes, watching carefully, until lightly golden on top.
- Serve: Serve hot with toasted baguette, pita chips, tortilla chips, crackers, or fresh vegetables.
Notes
- To soak: Add the cashews to a bowl, cover with cool water, and soak for 6 hours or overnight. Drain and rinse well before using.
- To boil: Add the cashews to a small pot, cover with water, and bring to a boil. Boil for 10 minutes, until softened. Drain and rinse well before using.
Elizabeth says
So YUM! Tastes even better the next day. 😛
Sam Turnbull says
Perfect!!
Katie says
how did you reheat it?
Tiffany Israel says
Could this be adapted to cook in a pressure cooker or cooktop? I live in a tiny house and don’t have an oven.
Sam Turnbull says
I should work on the stove as well, it just won't get the browned topping. Heat slowly and keep an eye on it until it is melty and gooey. Enjoy!
Eve says
I am so glad I was inspired to try vegan dishes. I am going to make this tonight with a vegan mozzarella cheese that I got from Trader Joe. Thank you for the recipe.
Sam Turnbull says
Hi Eve, I am glad you are inspired to try vegan dishes! This recipe is designed to use my recipe for Melty Stretchy Gooey Vegan Mozzarella. I wouldn't recommend using a store-bought vegan cheese for this recipe as it's a completely different thing. I hope you enjoy it!
Lisa says
Thank you for this recipe!
I’m fussy. Not even a vegan (I’ve been 100% though since the beginning of the year).
I’ve bought books and tried so many recipes.
This is by far the best ever spinach artichoke dip.
It’s been a while since I’ve made my own cheese but I don’t remember it being as good as your recipe. I can see using this in so many different applications. I just made a tofu/spinach topping for pizza. I wish I would have put a little aside to mix in!
Let the Super Bowl begin!
Sam Turnbull says
Woohoo!! SO happy you enjoyed the recipe so much, Lisa! I hope you continue to find many more on my site you can enjoy 🙂
Molly O'Riordon says
I made this and thought, "this doesn't look spinachy enough, I should add more". Don't. I am sure this recipe was great until I took liberties! Hahaha. A heavy amount of garlic powder and a bit more salt/nutritional yeast helped save it, but don't add *any* more spinach than the recipe calls for, or it'll be way too spinach tasting and not savory enough. Also, when she says 2 cups, don't use 16oz. That's way too much. Go for volume, not weight!
Sam Turnbull says
So happy you enjoyed it, Molly, and glad you figured out the correct spinach ratio, haha 🙂
Crystal says
Hi sam,
So happy I found this page! Can't wait to try ALL recipes. For the artichokes when you say marinate what can I marinate them in.? I try to avoid canned goods
Sam Turnbull says
Hi Crystal, I just buy the artichokes that have been marinated in the jars that can be found next to the pickles at the grocery store. So happy you are excited for the recipes! 🙂
Emily says
I'm curious, why does it say it contains cholesterol when the recipe is plant based?
Sam Turnbull says
Oh sorry! I use a nutrition program and it must have read one of the ingredients as animal based. I am actually in the process of switching over so hopefully, the new program is more accurate.
Sydney says
Thank you so much for the wonderful recipe! Does it store in the fridge or freezer, and if so how long?
Sam Turnbull says
Yes it should store fine. I would say for 3-4 days in the fridge. ENjoY!
Sydney says
Thank you! Happy holidays! 🙂
kattalia says
If I wanted to pre-make this for an upcoming party, would you freeze it in the "before baked" form? I'm just wondering how nicely the mozza cheese would melt after being frozen...hmm....
Sam Turnbull says
The mozzarella freezes fine. Enjoy!
Desiree says
So is it okay to prepare the dip a few hours ahead of time and keep it in the fridge until its time to bake (or out on the counter) and then serve it?. I dont want to bake it too soon and then not be able to re-heat later.
Sam Turnbull says
Yep that will work fine. Enjoy!
Alanna says
I've been meaning to make this recipe for so long and I'm SO glad I finally did. It is delicious!! Thanks for another great recipe Sam =)
Sam Turnbull says
Yay! You're most welcome, Alanna! Thrilled you enjoyed it 🙂
Becca Boo says
I made your nacho cheese sauce last week and it was AMAZING. (WOW WOW WOW). Made this recipe last night and was equally stunned. You have a gift! I cannot believe how delicious this was! Thank you!!
Sam Turnbull says
Yay!!! You're most welcome, Becca! So happy you are loving everything 🙂
Jana says
Can i use fresh spinach?
Sam Turnbull says
Sure! Just cook it down first.
Tamar says
Hey Sam,
Could I make this a day and half ahead and keep it in the fridge and then warm it up.... would it still be good? thoughts?
Sam Turnbull says
Yes, I think that should work fine. Enjoy!
Kristin Danks says
I have done the mozzarella part of it so far. I had to use potato starch, as I couldn't find tapioca starch last minute. I'm still impressed with how sticky, think and a little bit stretchy it turned out! Its now in the fridge until I make the rest of the dip tomorrow. Can't wait to see how it turns out, and very excited to use tapioca starch next time 🙂 Thank you for a great recipe!
Sam Turnbull says
You're most welcome, Kristin! I hope you love it so much 🙂
Chelcee says
First, I would just like to thank the creator of this recipe, it is amazing. I have showed this dish to my family, friends, even strangers because it is that good. Please make immediately, your tastebuds and tummy will thank you! Positive 10 stars
Sam Turnbull says
Awww shucks, thank you, Chelcee! So happy you enjoyed my recipe so much 🙂
Elke says
Made this for a dinner get-together at friends' house tonight. Everyone loved it. I had to say it was vegan after everyone observed me eating it. So yummy. My husband, the meat and dairy eater, loved it, too. Definitely a keeper. Great job on this.
Sam Turnbull says
Hahahaha! I love that you had to tell people it was vegan. Amazing! So happy it was well enjoyed 🙂
Jennifer Taschner-Blurton says
This looks amazing!! Question-when you say 2 cups spinach, does that mean two cups frozen spinach before you squeeze it dry?
Sam Turnbull says
That's right! Enjoy 🙂
Samantha Farrugia says
First things first ive had this recipe pinned for freakibg ever and FINALLY made it the other night for a girls get together.. it was INSANELY delecious! None of the other guests could guess that it didnt contain any dairy!! Great recipe that will now be my go to!! Thanks sam you da bomb dot com!
Sam Turnbull says
Woohoo! So happy you enjoyed it, Samantha. Great name by the way 😉
Linnea Hanson says
Thank you! I make this for EVERY gathering!
Sam Turnbull says
Yay! That's wonderful to hear. So happy you love it so much, Linnea!
Isabelle says
I'm planning to prep this recipe for my partner 60th birthday Saturday. What kind of non dairy milk taste best for this recipe?
Sam Turnbull says
My go to is soy. Enjoy!
Jennifer says
Recipe looks great! Will the onion and garlic stay raw if i don't cook it before hand? I'm such a picky eater and hate raw onions & garlic! Thanks!
Sam Turnbull says
Just chop them finely enough and they should cook up just fine in the dip. If you are very concerned, you can always cook them ahead of time if you like. Enjoy!