Vegan Spinach Artichoke Dip

Creamy Vegan Spinach Artichoke Dip is sure to be the star of your next party! This recipe is super easy to make, and it can be served hot or cold. Spinach dip is the perfect snack or appetizer. Serve it with crackers or cut vegetables. It’s nut-free (no cashews needed!), oil-free, dairy-free, and gluten-free, but it’s totally loaded with flavor!

Spinach Artichoke Dip

Traditionally, spinach artichoke dip is loaded with dairy products. Cream cheese, mayonnaise, and cheese can almost always be found on the ingredients list. In this vegan recipe, I’ve replaced all of the dairy products with silken tofu and nutritional yeast. Not only is it tasty, it’s rather healthy, too!

Silken Tofu

Silken tofu can replace dairy products in just about any creamy recipe. (It can sometimes replace eggs, too!) I’ve been using it a lot in salad dressings and dips lately. It also gives “cream” pies a velvety smooth texture.

I like to buy silken tofu by the case. Unlike water-packed tubs, the aseptic packages can be safely kept at room temperature, so I store them in my little pantry.

Soaked raw cashews will also make foods creamy, but I’ve been hearing more and more from readers who are looking for nut-free recipes. While I do love cooking with cashews, I want to make sure that people with food allergies can most of my recipes, especially at parties and holiday get-togethers. Tofu is way less fattening that cashews, so you can eat more!

If you do prefer to use cashews, take a look at the Spinach Artichoke Dip Bites recipe I created last year. It’s cashew based, and the dip is served in little bite-sized cups made with puff pastry.

What You Need

• Silken tofu
• Nutritional yeast flakes
• Garlic
• Lemon juice
• Dried basil
• Dried parsley
• Onion powder
• Sea salt
• Black pepper
• Cayenne pepper
• Frozen spinach
• Artichoke hearts

See the recipe card for exact amounts.

Working with frozen spinach

I use frozen greens in recipes like this, because once they’ve thawed, they’re wilted, so they don’t need to be steamed to sautéed. Just make sure you get as much water out of them as you can. I like to use my TofuXpress. If you prefer to use fresh greens, you’ll need to cook them before using them in the recipe.

How to Make Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip comes together in a flash! Just mix the ingredients together in food processor, pour into in a dish, bake for 15 to 20 minutes, and you’re done!

• First you preheat your oven to 375°F.
• Then you mix together the tofu, nutritional yeast, garlic, lemon juice, basil, parsley, onion powder, salt, black pepper, and cayenne pepper a food processer until smooth and creamy.
• Next you add the artichoke hearts and spinach to the food processor, and pulse until thoroughly incorporated.
• Now you pour the mixture into a small casserole dish, and smooth the top with a spatula or wooden spoon.
• You bake your dip for 15-20 minutes, or until it’s lightly browned on top.

Recipe Note

This recipe is called Vegan Spinach Artichoke Dip, but pretty much any leafy green veggie can be used. I’ve actually used frozen kale for the dip in these photos. Dennis has gout, and spinach can cause flare-ups, so I’ve been cooking more with kale and arugula. Whatever kind of frozen greens you decide to use in this recipe, make sure you thaw them thoroughly and squeeze out any excess water.

Serving your dip

Serve this dip warm with warm with crackers, bread, or cut vegetables. It’s a terrific appetizer before dinner, and it’s a fun snack to serve at parties. It’s a great choice for game night!

Although it’s a dip, since it’s pretty much just vegetables, tofu, and seasonings, Dennis and I have actually made a meal out of this recipe! Just chop up some veggies and dig in! It also makes a terrific sandwich spread or baked potato topper. I've been known to slather it on pizza, too!

If you have leftover dip, use it to stuff potato skins!

Vegan Spinach Artichoke Dip

Dianne

Creamy Vegan Spinach Artichoke Dip is sure to be the star of your next party! It’s nut-free, oil-free, and gluten-free, but it’s totally loaded with flavor!

A serving is about ¼ cup. This recipe makes about 2 cups of dip.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 8 servings

Calories 14 kcal

Ingredients

  

• 1 12-ounce package silken tofu drained
• ½ cup nutritional yeast flakes
• 2 cloves garlic minced
• 2 tablespoons lemon juice
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• pinch cayenne pepper
• 1 12-ounce package frozen chopped spinach thawed, drained, and squeezed dry
• 1 14-ounce can artichoke hearts

Instructions

 

• Preheat oven to 375°F.
• Mix together tofu, nutritional yeast, garlic, lemon juice, basil, parsley, onion powder, salt, black pepper, and cayenne pepper a food processer until smooth and creamy.
• Add the artichoke hearts and spinach, and pulse until thoroughly incorporated.
• Pour the mixture into a small casserole dish, and smooth the top with a spatula or wooden spoon.
• Bake for 15-20 minutes, or until lightly browned on top.
• Serve warm with crackers, bread, or cut vegetables.

More recipes made with spinach and artichokes include

• Mediterranean Salad
• Greek Frittata
• Spinach Artichoke Dip Bites
• Potato Skins Stuffed with Spinach Artichoke Dip

Other dips you might enjoy include

• Roasted Garlic Hummus
• Buffalo Chickpea Dip
• Avocado Salsa Verde
• 5 Layer Dip