Vegan Spinach Artichoke Dip Bites will be the hit of your holiday party! They're perfect appetizer for Christmas dinner, and they're a great snack for New Year's Eve. Here, pockets made with puff pastry are filled with creamy, dairy free spinach artichoke dip is This easy recipe comes together in just over half an hour.
Spinach Artichoke Dip Bites
I love throwing holiday parties! I just look making yummy food and having friends over. Some friends refer to me as The Vegan Martha Stewart because of it. (On most days I’m really more like The Liz Lemon.)
Dips are always fun to make for parties, and I have found that vegan spinach artichoke dip is always a huge hit. The downside to dips is the mess that they make. After a party a few years ago, I found spinach artichoke dip mashed in a new throw rug I had just bought for the kitchen. No one fessed up to it, and after several scrubbings and washings, the stain was still there, so the rug had to be tossed. It had only cost me about $20, but still.
I don’t want to deprive my guests the pleasure of delicious vegan spinach artichoke dip, so I got to thinking about how I could make it less messy. Then it dawned on me – how about if the dip was in little bite-sized cups, so that no chips are needed?
My guests devoured these bites were devoured at my last party. And there was no dip mashed into my kitchen rug at the end of the night!
To make these, I veganized a recipe I found on the Pepperidge Farm® Puff Pastry website.
What You Need
- Raw cashews
- Lemon juice
- Onion powder
- Garlic powder
- Sea salt
- Frozen spinach
- Artichoke hearts
- Puff pastry
- Panko breadcrumbs
- Nutritional yeast
See the recipe card for exact amounts.
The more liquid you can drain off the spinach, the better. I use a tofu press to drain mine. I've actually used frozen kale for these photos, because Dennis has problems with spinach.
If you prefer to use fresh baby spinach, it will work just as well. Be sure to sauté it before mixing it in with the dip. Frozen kale can also be used.
Cashews are truly magical. Raw cashews can be mixed together with water and used to replace dairy in tons of different recipes. I often wonder who discovered this amazing trick. Because I use them so often, I buy them in bulk. I store them in the freezer so that the natural oils they don't contain won't cause them to go rancid.
While creamy cashew recipes can be made with any type of cashews, the raw type is idea. Raw cashews are soft, and they have a mild flavor. Roasted cashews aren’t as soft, and they will give your recipe a roasted, almost burnt flavor.
For this recipe, you should soak your cashews for about 2 hours to soften them a little. They should then be drained and rinsed. High-speed blenders can sometimes mix up unsoaked cashews smoothly, but I sometimes find a few leftover chunks in my Blendtec if I don’t soak them.
Not all puff pastry is vegan, so make sure you check the ingredients list on the back. The brands my local Whole Foods carries all contain butter, but I was able to find egg and dairy free puff pastry at ShopRite. I used Pepperidge Farm pastry for these photos.
How to Make Spinach Artichoke Dip Bites
This recipe may look daunting, but it's super easy to make!
- First you preheat your oven to 375°. Lightly oil two mini muffin pans. (If you muffin pan has 24 cups, you’ll only need one.)
- Next, in a blender or food processor, you mix together the cashews, water, lemon juice, onion powder, garlic powder, and sea salt until smooth and creamy.
- Then you mix together the chopped spinach, chopped artichoke hearts, and cashew cream together until well incorporated.
- Now you unfold the puff pastry sheets on a lightly floured surface and cut each one into 9 squares.
- You gently press the squares into the cups of the mini muffin pans, folding the edges slightly, to form small bowls.
- You then fill each bowl with the spinach artichoke dip.
- Next you mix together the panko breadcrumbs and nutritional yeast in a small bowl. You then sprinkle the mixture on top of the bites.
- Finally, you bake for 20 minutes, or until the puff pastry is golden brown.
Serving Your Spinach Artichoke Dip Bites
These little snacks will taste great cold or at room temperature, but they're best when served warm. Serve them as appetizer before dinner or as a snack at a party.
Vegan Spinach Artichoke Dip Bites
- ½ cup raw cashews soaked for two hours, drained and rinsed
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 16-ounce package frozen spinach thawed, drained and chopped
- 1 14-ounce can artichoke hearts drained and chopped
- 1 17.3-ounce package puff pastry such as Pepperidge Farm® Puff Pastry thawed according to the package
- 1 tablespoon panko breadcrumbs
- 1 tablespoon nutritional yeast
- Preheat your oven to 375°. Lightly oil two mini muffin pans. (If you muffin pan has 24 cups, you’ll only need one.)
- In a high-speed blender or food processor, mix together the cashews, water, lemon juice, onion powder, garlic powder, and sea salt until smooth and creamy.
- Mix together the chopped spinach, chopped artichoke hearts, and cashew cream together until well incorporated. (If you chopped the vegetables in a food processor, just add the cashew cream to it and pulse until everything is mixed together.)
- Unfold the puff pastry sheets on a lightly floured surface and cut each one into 9 squares.
- Gently press the squares into the cups of the mini muffin pans, folding the edges slightly, to form small bowls.
- Fill each bowl with the spinach artichoke dip.
- Mix together the panko breadcrumbs and nutritional yeast in a small bowl. Sprinkle the mixture on top of the bites.
- Bake for 20 minutes, or until the puff pastry is golden bown.
- Serve warm.
More Recipes that use Puff Pastry include
More great recipes for holiday entertaining include
- Spinach Dip Potato Skins
- Tomato Tartlets with Spinach Pesto
- Buffalo Cauliflower Bites
- Pesto Stuffed Mushrooms