featured comment:
This was awesome! For those who are dairy free or just wanting a healthier option, this tastes just as good as a dip you would get at a restaurant. Thanks for a great recipe, I’ll definitely make this again!
Why you’ll love dairy free spinach artichoke dip
I’ve always loved spinach artichoke dip, but after we went dairy free, I avoided it completely for years. Most dairy free versions I tried just didn’t hold up when cooked – the vegan cream cheese would turn completely liquid and the whole thing would separate.
After testing six different combinations of dairy free ingredients, I finally found the perfect base that actually works. This dip stays creamy and thick, tastes just like the traditional version, and uses ingredients you can find at any grocery store.
It’s easier to make than you’d think, and it comes together in about 30 minutes from start to finish. Plus, you can make it vegan if you swap the mayo for a plant-based version.
More dairy free dips you’ll love: dairy free french onion dip / olive oil bread dip / refried bean dip / chipped beef dip / dairy free buffalo chicken dip
Ingredient notes:
- Hummus – Plain store bought hummus is what I use. You can also substitute pureed chickpeas or white beans.
- Dairy free yogurt – Make sure you’re getting plain AND unsweetened or the flavor will be off. I use coconut yogurt, but any dairy free yogurt should work. If you’re not dairy free, regular Greek yogurt works too.
- Mayonnaise – We use regular mayo because it’s naturally dairy free, but you can also use vegan mayo to make this egg free.
- Nutritional yeast – This is optional but highly recommended. It adds a cheesy flavor to the dip which help mimic the flavor of dairy. You can find it in the organic section or aisle of most grocery stores. If you can’t find it, just leave it out.
- Spinach – Fresh baby spinach works best. You can use frozen spinach if needed, but make sure to thaw it completely and squeeze out all the excess water before using.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Watch your heat. Medium heat is hot enough to wilt the spinach and warm the dip through. If your heat gets too high, the mayo in the dip will separate and cause the dip to curdle.
- Make it ahead option. You can prep all the ingredients and mix the base ahead of time. Store everything separately in the fridge, then cook it right before serving.
- Storage. Leftovers keep well in the fridge for up to 5 days. Reheat gently on the stove or in the microwave at 30-second increments.
Frequently asked questions
What do you eat spinach dip with?
Spinach dip is great served with a variety of dippers. I like to serve ours with tortilla chips, pita chips, crostini, crackers, and even cut-up veggies. Chose what you like best.
Can you heat up spinach and artichoke dip?
Yes. This spinach artichoke dip recipe is best served warm. If you made it ahead of time and want to heat it up, you can heat it on the stove or in the oven.
How long can you keep spinach artichoke dip in the refrigerator?
This recipe should stay good in the fridge for up to 5 days. After that it should be thrown away, but always use your best judgment before eating leftovers.
Can you freeze homemade spinach artichoke dip?
Technically, yes, you can freeze spinach artichoke dip, but I don’t recommend it because of the mayonnaise. Mayo just doesn’t freeze well and the consistency will change after being thawed.
More appetizer recipes you’ll love: Italian bruschetta / shrimp toast / baked chicken wings / pulled pork nachos / grape jelly meatballs / smoked salmon appetizer
Ingredients
- 1 tablespoon olive oil
- 2 – 3 cloves garlic - minced
- ½ teaspoon crushed red pepper flakes
- 5 ounces fresh baby spinach - roughly chopped
- 1 14-ounce can quartered artichoke hearts - drained and chopped
- ¼ cup mayonnaise
- ¼ cup plain store-bought hummus
- ¼ cup unsweetened, plain coconut yogurt
- 1 tablespoon nutritional yeast
- 2 teaspoon lemon juice
- ½ teaspoon coarse salt - or more to taste
- Black pepper - to taste
Instructions
- Mix the dip base. In a small bowl, whisk the mayo, hummus, yogurt, nutritional yeast and lemon juice together until smooth. Set aside.
- Sauté the aromatics. Heat a skillet to medium and add olive oil. When the olive oil is hot, add garlic and crushed red pepper flakes. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant.
- Cook the veggies. Add chopped spinach and allow it to cook, stirring frequently, until the spinach has wilted – about 3-4 minutes. Then, add the chopped artichoke hearts.
- Mix the dip. Stir in the dip base, with the salt & pepper, and mix until the spinach and artichokes are completely coated in the creamy mixture. Let it cook for 2-3 minutes until heated through.
- Season and serve. If needed, adjust seasoning to taste with salt & pepper. Then, transfer to a serving bowl and serve immediately while warm with your favorite dippers.
Notes
- Use vegan mayo to make this fully plant-based, or use regular mayo to keep it just dairy free.
- If using frozen spinach instead of fresh, thaw it completely and squeeze out all excess water before using. You’ll need about 1 cup of thawed, drained spinach.
- This dip is best served warm. Reheat leftovers gently on the stove or in a 300°F oven.
- Store leftovers in an airtight container in the fridge for up to 5 days.
