About this recilpe
This vegan artichoke spinach dip is warm, creamy, and baked until perfectly bubbly—without a drop of dairy. It’s made with artichokes, fresh spinach, garlic, and a quick cashew cream, all blended into the coziest appetizer. Ready in about 25 minutes, it’s the kind of easy, crowd-pleasing dip you’ll want on the table for game day, holidays, or a quiet snack-at-home moment.
WHY YOU’LL LOVE THIS RECIPE
- Creamy, rich, and completely dairy-free.
- Ready in 25 minutes from start to finish.
- Uses simple ingredients you probably already have.
- Naturally vegan + gluten-free.
- Perfect for parties, snacking, or spreading on sandwiches.
Ingredient notes
- Artichokes: Marinated artichokes, frozen or canned, can be used for this dip. If you use canned, drain them really well—you don’t want extra liquid sneaking into the dip.
- Spinach: Fresh or frozen spinach works. If you prefer a heartier green, kale works too—remove the stems and sauté it for a few minutes to soften, then mix everything.
- Cashews: Simmering or soaking them helps the dip turn silky. Even 10 minutes makes a difference.
- Garlic: always fresh, never pre-minced.
VARIATIONS
- Kale version: Swap spinach for 2 cups of chopped kale. Sauté it until softened before mixing it in.
- Spicy: Add red pepper flakes or a diced jalapeño.
- Bright + lemony: Add lemon zest before baking.
- Chunky: Reserve some chopped artichokes and fold them in after blending.
home cook tips
- Drain your artichokes really well—excess moisture causes watery dip.
- If your cashew cream isn’t smooth, blend 30 seconds longer; it makes a huge difference in texture.
- Bake in a small dish for the best bubbling edges.
SERVING IDEAS
- Serve warm with veggies, crostini, or crackers.
- Spread leftover dip inside sandwiches or wraps (spinach makes the texture perfect).
- Spoon over roasted veggies or baked potatoes.
Vegan Spinach Artichoke Dip
Equipment
- 10-in cast iron pan
Ingredients
- 4 tablespoons olive oil divided
- ½ onion, diced
- 4 garlic cloves finely chopped
- 12 oz artichoke hearts frozen thawed or drained, pat dried and chopped
- 16 oz frozen spinach thawed
- 3 tablespoons vegan mayonnaise
- 1 can navy beans drained and pureed
- 2 teaspoon dried oregano
- 1-2 tablespoon Cholula sauce
- pinch of salt
- Vegan mozarella cheese optional
- Vegan sour cream optional
Instructions
- Defrost the artichoke hearts or drain them if using from a jar. Pat dry with a paper towel and pulse in the food processor three to five times, set aside.
- In a frying pan, add 2 tablespoons olive oil, diced onion, garlic, and sautée until translucent. Add the spinach, the chopped artichoke hearts, and a pinch of salt (a good pinch). Let them in the pan until all the moisture has evaporated.
- Puree the drained can of navy beans, oregano, mayonnaise, 2 tablespoons olive oil, salt, and a spoonful of Cholula sauce. Mix well and carefully add to the pan. Mix and bake at 350ºF until golden and delicious.
Notes
- If the navy bean puree is to dry, add a 1/4 cup of sour cream.
- You could add a tablespoon or two of veganaise to make it creamier.
- Top with vegan mozzarella if you like your dip in the cheesier side.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨