Vegan Spinach Artichoke Dip | Sizzling, Creamy, Scrumptious


We have given a basic appetizer a plant based mostly makeover with this Vegan Spinach Artichoke Dip. It is each bit as creamy and scrumptious as the unique, however this one is solely vegan pleasant!

Vegan hot artichoke dip
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Sizzling artichoke dip has all the time been considered one of my favourite appetizers, so after all I needed to recreate it in it is vegan kind!

This dip tastes each bit as indulgent as the unique due to the addition of creamy white beans and vegan cream cheese.

If you happen to love this sizzling dip recipe, you may additionally like this 5-Minute Vegan Artichoke Dip, which is served chilly.

Vegan hot artichoke dip recipe

Ideas & Methods

Vegan Cream Cheese

You will want a dairy-free vegan cream cheese for this recipe. I personally just like the one from Observe Your Coronary heart or this one from Violife. When you’ve got somewhat extra time in your arms, strive making your personal home made vegan cream cheese.

Serving the Dip

Serve this vegan spinach artichoke dip with crisp crackers or baguette slices. Or strive it with contemporary veggies similar to child carrots, pink bell pepper, and Belgian endive leaves.

Free Vegan Cheat Sheet

If you happen to love making vegan variations of your favourite recipes, go seize our free vegan cheat sheet whilst you’re right here. It is packed stuffed with my favourite straightforward plant based mostly substitutions, to make nearly any recipe vegan.

This recipe was tailored from Nava Atlas’s Vegan Vacation Kitchen.


Vegan hot artichoke dip recipe

Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is so creamy and scrumptious, nobody would ever guess it is plant based mostly. And it is full of taste from garlic, contemporary herbs, and creamy white beans.

E mail

Course: Appetizer, Appetizer / Dip, Snack

Delicacies: American

Weight loss program: Vegan, Vegetarian

Key phrase: vegan artichoke dip, vegan spinach artichoke dip

Prep Time: 5 minutes

Prepare dinner Time: 25 minutes

Whole Time: 30 minutes

Servings: 6 servings

Energy: 182kcal


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 15 oz cannellini beans canned, drained and rinsed
  • ½ cup vegan cream cheese
  • 14 oz artichoke hearts canned, drained
  • 1 cup child spinach or arugula or watercress leaves
  • 2 tablespoons contemporary dill or 1 teaspoon dried dill
  • ½ teaspoon dried thyme
  • salt and pepper to style
  • ½ cup grated mozzarella-style nondairy cheese non-compulsory
  • Paprika for topping


  • Preheat the oven to 375º F.

  • Warmth the oil in a small skillet. Add the onion and garlic and sauté over medium-low warmth till the onion is golden and simply starting to brown.

  • Switch the onion combination to a meals processor, together with the beans and cream cheese. Course of till easy.

  • Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off till the artichokes and spinach are finely and evenly chopped however not pureed. Switch the combination to a small ovenproof container.

  • High with the cheese. Bake for 20 to 25 minutes, or till the cheese is melted and the highest is golden. Sprinkle the highest with paprika. Serve sizzling or heat, offering a small spreading knife or serving spoon.


Energy: 182kcal | Carbohydrates: 20g | Protein: 6g | Fats: 10g | Saturated Fats: 3g | Sodium: 568mg | Potassium: 60mg | Fiber: 6g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg

Vegan-ize any recipe!Seize our free vegan cheat sheet, full of my favourite straightforward substitutions to make any recipe vegan.

This text was first revealed in September 2013. It has since been up to date.


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