Dairy Free Spinach Dip Recipe (Vegan, with Artichoke)

Creamy, savory, and bursting with garlicky flavor, this Vegan Spinach Artichoke Dip is the ultimate plant-based appetizer. Whether you’re hosting a party or just craving a warm, satisfying snack, this dairy-free version of the classic dip delivers bold flavor and velvety texture that everyone will love.

Why You’ll Love This Recipe

• Completely dairy-free and vegan

• Creamy, tangy, and loaded with spinach and artichokes

• Perfect for parties, game days, or everyday snacking

• Simple ingredients and easy preparation

• Versatile: serve with bread, crackers, chips, or veggies

• Great make-ahead option

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon oil

• 3 cloves garlic, chopped

• 10 ounces fresh baby spinach

• 16 ounces vegan cream cheese, room temperature

• ⅓ cup vegan mayo

• 1 (14-ounce) can artichoke hearts, drained and chopped

• ¼ cup nutritional yeast or vegan parmesan

• ¼ teaspoon black pepper

• ¼ teaspoon salt

Directions

1. Preheat your oven to 400°F (200°C).

2. In a large pan over medium heat, warm the oil and sauté the garlic for about 2 minutes, until lightly browned.

3. Add the spinach to the pan and cook until wilted. Remove from heat.

4. In a baking dish, mix together the vegan cream cheese, mayo, chopped artichoke hearts, sautéed spinach and garlic, nutritional yeast (or vegan parmesan), salt, and pepper.

5. Bake for 15–20 minutes, or until the dip is heated through and bubbling around the edges.

6. Serve warm with your favorite dippers like toasted baguette, tortilla chips, crackers, or veggie sticks.

Servings and timing

• Serves: 10

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Frozen spinach: Use one 10-ounce package, thawed and well-drained, instead of fresh.

• Oil-free: Sauté the garlic and spinach using water or broth instead of oil.

• Cheesy twist: Add shredded vegan cheese (like Chao or Violife) for extra creaminess.

• Spicy kick: Mix in crushed red pepper flakes or a dash of hot sauce.

• Smoky flavor: Add a pinch of smoked paprika or chipotle powder.

Storage / Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm in a 350°F oven for 10–15 minutes or microwave in 30-second intervals until heated through. Stir before serving.

FAQs

Can I make this ahead of time?

Yes! Assemble the dip up to a day in advance and bake just before serving.

Can I use frozen spinach?

Absolutely. Just make sure it’s fully thawed and squeezed of excess moisture.

What’s the best vegan cream cheese to use?

Popular options include Kite Hill, Violife, and homemade cashew-based cream cheese.

Can I make this dip oil-free?

Yes, you can sauté the garlic and spinach in a splash of water or broth and use oil-free mayo.

Can I serve this cold?

It’s best warm, but it can be served cold or at room temperature if needed.

What can I serve with this dip?

Toasted baguette, tortilla chips, pita wedges, crackers, or fresh vegetables all pair wonderfully.

Does it taste like traditional spinach artichoke dip?

Yes! The creamy texture and rich flavor are surprisingly close to the dairy version.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free, but always check product labels to be sure.

Can I freeze this dip?

It’s best enjoyed fresh, but you can freeze it before baking. Thaw in the fridge and bake as directed.

How do I thicken a runny dip?

Use a thicker vegan cream cheese or add more nutritional yeast or shredded vegan cheese before baking.

Conclusion

This Vegan Spinach Artichoke Dip is a comforting, crowd-pleasing classic made fully plant-based. Whether for a game day spread or cozy gathering, its creamy texture and robust flavor are sure to satisfy. Keep this easy recipe on hand—you’ll be making it again and again!