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    Home » Recipes » Vegan Recipes

    Vegan Spinach Artichoke Dip Bites

    Published: Dec 18, 2022 · Modified: Apr 17, 2023 by Dianne · This post may contain affiliate links

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    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. 

    Vegan Spinach Artichoke Dip Bites with text overlay

    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.

    picking up a spinach artichoke dip bite

    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.

    artichoke hearts, kale, puff pastry, cashews, lemon, spices, and nutritional yeast

    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.

    pressing frozen kale

    Draining Spinach

    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.

    close up of spinach artichoke dip bites

    Raw Cashews

    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.

    spinach artichoke dip bites with lemon water and tomatoes

    Puff Pastry 

    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.

    making spinach artichoke dip bites collage

    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.
    Spinach artichoke dip bite in my hand

    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. 

    spinach artichoke dip bites overhead with tomatoes, lemon water, garlic, parsley, and forks
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    spinach artichoke dip bites square

    Vegan Spinach Artichoke Dip Bites

    Dianne
    These Vegan Spinach Artichoke Dip Bites will be the hit of your holiday party!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Appetizer
    Cuisine American
    Servings 18 Bites
    Calories 25 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    The more liquid you can drain off the spinach, the better. I used a tofu press to drain mine. 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.
    Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 70mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.3mg
    Tried this recipe?Tag @diannewenz on Instagram!
    two plates of spinach artichoke dip bites with tomatoes, lemon, and garlic

    More Recipes that use Puff Pastry include

    • Mushroom Wellington 
    • Broccoli Quiche Cups
    • Vegan Cheese and Apple Tarts
    Vegan Apple and Cheese Tarts on board with apples, cheese, and rosemary

    More great recipes for holiday entertaining include

    •  
    • Spinach Dip Potato Skins
    • Tomato Tartlets with Spinach Pesto
    • Buffalo Cauliflower Bites
    • Pesto Stuffed Mushrooms
    close up of a plate of stuffed mushrooms
    « Vegan Broccoli and Rice Casserole
    Vegan Tomato Tartlets with Pesto & Ricotta »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Becky Striepe

      November 06, 2017 at 7:46 am

      Aah these look so perfect for holiday parties! I love spinach artichoke dip, and turning it from dip into finger food is genius.

    2. Kristina

      November 06, 2017 at 8:46 am

      spinach dip is a favorite and a must at my parties... but I'd want to do this too if it ended up on my rug! I'm going to plan on this anyway... a nice handheld bite size snack!

    3. Jennifer Bliss

      November 06, 2017 at 10:59 am

      These are so cute! And sound and look AMAZING! Yum!

    4. Dianne

      November 06, 2017 at 2:26 pm

      Thank you, Jennifer!

    5. Dianne

      November 06, 2017 at 2:27 pm

      Thanks, Kristina! I hope you enjoy the recipe!

    6. Dianne

      November 06, 2017 at 2:27 pm

      Thanks so much, Becky!

    7. Susan

      November 06, 2017 at 4:05 pm

      Is that puff pastry very thick? We don't get it here, our vegan puff pastry is sold in boxes normally with either 6 or 12 sheets, that are relatively thin, and are square. But the pepperidge puff seems like it is heavier and bigger? I might need to smoosh two of mine together?

    8. Dianne

      November 06, 2017 at 8:05 pm

      It's not too thick out of the package, but it puffs up as it bakes. I'm not sure about the pastry you have there. Try using it and let me know how it goes!

    9. Jenn

      November 07, 2017 at 10:04 pm

      I agree - I LOVE dips, but little one bite appetizers are so much easier - especially if you're also holding a drink. Can't wait to try these!

    10. Nicole Dawson

      November 08, 2017 at 11:59 am

      These would be a huge party hit!

    11. Dianne

      November 08, 2017 at 3:44 pm

      I hope you enjoy them, Jenn!

    12. Dianne

      November 08, 2017 at 3:44 pm

      Thanks, Nicole!

    13. Amy Katz from Veggies Save The Day

      November 09, 2017 at 3:38 pm

      These are such an elegant appetizer! I love your gorgeous photos!

    14. Dianne

      November 09, 2017 at 5:30 pm

      Thank you, Amy!

    15. Cadry

      November 09, 2017 at 5:39 pm

      This looks like my dream appetizer, Dianne! I love spinach & artichoke dip, and my puff pastry motto is that everything is better wrapped in it. I've even been known to claim that a shoe would taste good in puff pastry. Still, this sounds like a good sneaker alternative. 😉

    16. Dianne

      November 09, 2017 at 5:43 pm

      Thank you, Cadry! Yes, I agree that a shoe wouldn't taste too bad when wrapped in puff pastry! 🙂

    17. Jenna

      November 10, 2017 at 5:13 pm

      I always have a box of Pepperidge Farm puff pastry in my freezer. Especially around the holidays! These will be perfect for Thanksgiving!

    18. Dianne

      November 10, 2017 at 7:46 pm

      I hope everyone likes them!

    19. Linda from Veganosity

      November 11, 2017 at 2:22 pm

      These are going on my holiday list of appetizers to make. Perfection!

    20. Dianne

      November 11, 2017 at 6:00 pm

      I hope you enjoy them!

    21. Alisa Fleming

      November 12, 2017 at 10:52 am

      Now this is a yummy idea! I'm loving all of the cashew-based dips lately - so rich and flavorful!

    22. Dianne

      November 13, 2017 at 9:11 am

      Thank you, Alisa!

    23. Nicola

      August 29, 2019 at 1:55 pm

      Is there a substitute for cashews?

    24. Dianne

      August 29, 2019 at 2:52 pm

      Hi Nicola, I have a recipe that uses silken tofu. You can make this and use it in the little cups instead.

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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