How do I ensure my dip isn't watery?

After steaming the frozen spinach and artichokes, make sure to drain and squeeze out as much excess water as possible before adding them to the dip mixture.

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture (steps 2-5) and store it in an airtight container in the refrigerator for up to 24 hours before baking.

What can I serve with this vegan spinach and artichoke dip?

This dip is delicious served warm or hot with tortilla chips, toasted baguette slices, or a variety of fresh vegetables like carrot sticks and bell pepper strips.

What gives this dip its cheesy flavor without dairy?

Nutritional yeast, combined with vegan cream cheese and mayonnaise, provides a savory, cheesy depth of flavor that is entirely plant-based.

Can I use fresh spinach and artichokes instead of frozen?

While the recipe uses frozen for convenience, you can use fresh. For spinach, saute it down and squeeze out water. For artichokes, steam or boil until tender and chop. Ensure all excess moisture is removed.

1.7K Views 9 years ago

Easy Spinach and Artichoke Dip
[Vegan]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

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A warm, bubbly vegan spinach and artichoke dip in a rustic white bowl, garnished with fresh parsley, served with toasted baguette slices and tortilla chips.

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Easy Spinach and Artichoke Dip [Vegan]

Dairy Free

This Spinach and Artichoke Dip is easy to whip up in no time, and even easier to devour. Grab your friend and grab a chip!

Ingredients You Need for Easy Spinach and Artichoke Dip [Vegan]

1 16-ounce bag frozen spinach
1 12-ounce bag frozen artichokes
1 small onion, diced
4 garlic cloves, minced
1 cup vegan cream cheese
2/3 cup vegan mayonnaise
1/4 cup nutritional yeast
Juice of 1/2 lemon
Salt and pepper to taste

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How to Prepare Easy Spinach and Artichoke Dip [Vegan]

Preheat oven to 350°F degrees.
Steam the spinach and artichokes until cooked through. Drain and then try to squeeze out as much water as you can.
Sauté onion and garlic on medium heat in 1 tablespoon of olive oil until onion turns translucent. (about 7-10 minutes)
In a large bowl, mix together the cream cheese, mayo, nutritional yeast, lemon, and salt & pepper until well combined.
Add in the spinach, artichokes, onion, and garlic and combine well.
Bake for 20 minutes.
Serve warm/hot with chips, toasted baguette, or veggies!