• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
    • Testimonials
  • Cooking Classes
  • Events
  • Recipes
  • Healthy Living
  • Cookbooks
    • The Big Book of Vegan Cooking
    • Eating Vegan
    • The Truly Healthy Vegan Cookbook
  • Work with Me
    • Coaching and Classes
    • Partner with Me

Vegan Spinach Artichoke Dip

December 16, 2018 By Dianne 14 Comments

  • Share
  • Tweet

spinach artichoke dip in bowl with carrots and crackers with text overlayCreamy 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 the perfect snack or appetizer. Serve it with crackers to cut vegetables. It’s nut-free, oil-free, dairy-free, and gluten-free, but it’s totally loaded with flavor!

Vegan Spinach Artichoke Dip ingredientsSpinach 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!

spinach being pressed in tofu pressSilken 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.

For some reason, my local Whole Foods doesn’t sell the aseptic packs of silken tofu, so I’ve been buying it by the case from Amazon. Unlike water-packed tubs, the aseptic packages can be safely kept at room temperature, so I store them in my little pantry.

Vegan Spinach Artichoke Dip in food processorSoaked 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!

baked in casserole dish with carrots and crackers in backgroundIf 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.

baked spinach dip in casserole dishHow to Make Vegan Spinach Artichoke Dip

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.

spinach artichoke dip in bowl with carrots and crackersI 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.

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!

dipping a cracker into spinach artichoke dipAlthough 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.

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 holiday parties. It’s even a great choice for game night!

spinach dip on cracker in my hand

 

Vegan Spinach Artichoke Dip square
5 from 4 votes
Print

Vegan Spinach Artichoke Dip

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!
Course Appetizer, Snack
Cuisine American
Keyword vegan spinach artichoke dip, vegan spinach dip
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yields 10 servings
Calories 71 kcal
Author Dianne

Ingredients

  • 1 12-ounce package silken tofu drained
  • 1/2 cup nutritional yeast flakes
  • 2 garlic cloves minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 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

  1. Preheat oven to 375°F.
  2. 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.
  3. Add the artichoke hearts and spinach, and pulse until thoroughly incorporated.
  4. Pour the mixture into a small casserole dish, and smooth the top with a spatula or wooden spoon.
  5. Bake for 15-20 minutes, or until lightly browned on top.
  6. Serve warm with crackers, bread, or cut vegetables.

spinach artichoke dip in bowl with carrots and crackers square

Other dips you might enjoy include:

  • Roasted Garlic Hummus
  • Buffalo Chickpea Dip
  • Cheesy Rice and Spinach Dip
  • Avocado Salsa Verde

spinach artichoke dip in bowl with carrots and crackers horizontal

Filed Under: Vegan Appetizers and Snacks, Vegan Recipes Tagged With: Appetizer, dairy free, Dip, gluten-free, holiday party, oil-free, party food, plant-based, Snack, super bowl, Vegan, Vegan Spinach Artichoke Dip, vegetarian

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.

Previous Post: « Chocolate-Gingersnap Fall Bars from The Ultimate Vegan Cookbook
Next Post: Swedish Bagel from The Ultimate Vegan Breakfast Book »

Reader Interactions

   

Comments

  1. Tanya A says

    December 16, 2018 at 12:20 PM

    Seriously, you read my mind. I was just coming to your site to see if you had ever posted an artichoke/spinach dip ripe nd there it was right on top!! Love the tofu press but it might ave to wait awhile at that price. . Thanks!!

    Reply
    • Dianne says

      December 16, 2018 at 5:03 PM

      That’s so funny! I hope you enjoy it!

      Reply
  2. Becky says

    December 17, 2018 at 10:12 AM

    5 stars
    Ooh I love that you’ve cracked the nut-free code with this recipe! It looks so good, Dianne!

    Reply
    • Dianne says

      December 17, 2018 at 1:13 PM

      Thank you, Becky!

      Reply
  3. Kathy Hester says

    December 17, 2018 at 11:49 AM

    5 stars
    Oh this will be great at a holiday get together. I plan to make it.

    Reply
    • Dianne says

      December 17, 2018 at 1:13 PM

      Thank you, Kathy! I hope everyone enjoys it!

      Reply
  4. Elizabeth Humphrey says

    August 17, 2019 at 3:28 PM

    5 stars
    First time making the recipe and it was a hit with everyone, including the men! It was silky smooth and great flavor. Couldn’t tell the difference at all. Thank you!

    Reply
    • Dianne says

      August 19, 2019 at 9:15 AM

      That’s so wonderful, Elizabeth! Thank you for letting me know!

      Reply
  5. Shelby says

    November 13, 2019 at 4:24 PM

    5 stars
    Tried this out at my “friendsgiving” party and it was a hit with both the vegans and non-vegans! This is definitely going in my holiday cookbook! And thanks for making it nut-free! I have no health issues with nuts, they’re just so darn expensive and tofu is much more economical 🙂

    Reply
    • Dianne says

      November 13, 2019 at 4:25 PM

      I’m so glad everyone enjoyed it, Shelby!

      Reply
  6. Sandra says

    December 26, 2019 at 7:07 PM

    Getting ready to make this recipe. Can it be made and frozen in advance or is it best served shortly after making?

    Reply
    • Dianne says

      December 27, 2019 at 4:58 PM

      I’ve never frozen it, so I don’t know how freezing it would affect it.

      Reply
  7. Kirby says

    December 27, 2020 at 8:05 PM

    Thank you so much for making this but free! I’m allergic to nuts and dairy so but-free alternative recipes are usually difficult to find.

    Reply
    • Dianne says

      December 30, 2020 at 3:03 PM

      You’re welcome! I hope you enjoy it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Site

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Now Available!

The Big Book of Vegan Cooking

Eating Vegan

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.