What makes this Spinach and Artichoke Cream Cheese Dip so creamy?

The dip achieves its incredibly smooth and rich texture by blending vegan cream cheese, almond milk, lemon juice, garlic, nutritional yeast, dry mustard, and black pepper in a high-speed blender until very smooth.

How do I ensure the dip has a chunky texture with the artichokes and spinach?

After blending the creamy base, you add the partially thawed and drained artichoke hearts and spinach, then pulse the blender briefly to combine them while keeping a distinct chunky texture.

Is this Spinach and Artichoke Cream Cheese Dip suitable for a gluten-free diet?

Yes, this recipe is designed to be gluten-free. Just ensure you use gluten-free panko bread crumbs for the topping and serve it with gluten-free bread, crackers, or fresh vegetables.

What is the purpose of the Italian bread crumb topping on this dip?

The homemade Italian bread crumb topping, made with panko and various dried herbs, adds a delightful savory crunch and a beautifully browned, appealing finish when broiled, contrasting perfectly with the creamy dip.

What are the best ways to serve this warm vegan dip?

This warm Spinach and Artichoke Cream Cheese Dip is best served with a variety of dippers such as crusty bread, your favorite crackers, or fresh vegetables like carrot sticks, celery, and bell pepper strips.

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Spinach and Artichoke Cream Cheese Dip
[Vegan, Gluten-Free]

JB By: Jasmine Briones

Author Bio

Jasmine Briones, also known as The Sweet Simple Vegan, has dedicated her life to inspiring others to... Read More

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A warm, bubbly vegan spinach and artichoke cream cheese dip in an oven-safe dish, topped with golden-brown Italian breadcrumbs, served with crusty bread and fresh vegetables.

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Spinach and Artichoke Cream Cheese Dip [Vegan, Gluten-Free]

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Ingredients You Need for Spinach and Artichoke Cream Cheese Dip [Vegan, Gluten-Free]

For the Dip:

8 ounces vegan cream cheese
3/4 cup unsweetened almond milk
3 tablespoons freshly squeezed lemon juice
1-2 medium-large cloves garlic
3/4 teaspoon sea salt
1/3 cup nutritional yeast
1/2 teaspoon dry ground mustard
Freshly ground black pepper, to taste
2 cups frozen artichoke hearts, partially thawed and drained
2 cups frozen spinach, partially thawed and drained
Italian bread crumbs (below)

For the Italian Bread Crumb Topping:

3/4 cup panko bread crumbs (gluten-free if necessary)
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground sage
Freshly ground black pepper, to taste

To Serve:

Bread
Crackers
Fresh vegetables

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How to Prepare Spinach and Artichoke Cream Cheese Dip [Vegan, Gluten-Free]

Preheat oven to 425°F.
In a high-speed blender, add the cream cheese, almond milk, lemon juice, garlic, salt, nutritional yeast, dry mustard, and black pepper. Blend until very smooth.
Add in the artichokes and spinach and pulse to combine, but be sure to keep a chunky texture.
Add all of the ingredients into an oven-safe dish and bake for 10 minutes.
While that bakes, mix together the breadcrumb recipe.
Remove dip oven, give it a stir, then top with a bit nutritional yeast and the bread crumbs as desired. Place back into the oven for 10 minutes.
Then, set oven to broil and broil for 1 minute, or until the top is nicely browned.
Remove, let cool for about 4-5 minutes, and serve warm with bread, crackers, vegetables, etc...