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Why I love this vegan spinach artichoke dip
Since we went dairy free, I have completely avoided creamy dips like this one. After several failed attempts at a hot crab dip, I was too disappointed and just didn’t think I could make it work.
But, after my dairy free mac and cheese turned out better than expected – thanks to the addition of vegan yogurt which I swear is the best ingredient to make anything taste more like real dairy – I thought it might time to revisit dips.
So I set out for a major taste test. I set up 6 different bowls and sampled combinations of vegan cream cheese, vegan sour cream, coconut yogurt and even hummus. And, I eventually found the perfect combination.
I settled on a combination of yogurt, mayonnaise (in this case we used vegan) and hummus because they seemed to balance each other out and they hold up better when they’re cooked – unlike vegan cream cheese which turns to complete liquid.
Here’s what you’ll need to make it
- Hummus – This recipe calls for plain store bought hummus. You can also substitute pureed chickpeas or white beans.
- Yogurt – Make sure you’re getting plain AND unsweetened or the flavor will be off. You can also use Greek yogurt if you’re not dairy free.
- Mayonnaise – We used vegan mayonnaise but regular can be substitute to make it *just* dairy free
- Nutritional yeast – This is optional, but it creates a cheesier flavor in the dip. You should be able to find it in the spice aisle or the organic section of your grocery store.
How to make healthy spinach artichoke dip
Mix the dip base. In a medium bowl, whisk the vegan mayo, hummus, coconut yogurt, nutritional yeast and lemon juice together until smooth.
Cook the vegetables. Heat olive oil in a large skillet to medium-high. Add the garlic and hot pepper flakes and let the simmer until they’re fragrant. This only takes about 30 seconds.
Then, add the chopped spinach and artichokes to the pan. Sauté until the spinach wilts, stirring as needed to prevent anything from burning.
Heat the dip. When the spinach is wilted, add the dip base and stir to combine. Let the dip cook until it’s heated through.
FAQS and tips for making vegan spinach artichoke dip
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.
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.
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.
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 spinach and artichoke recipes:
More appetizer recipes you’ll love:
- Italian bruschetta recipe
- Shrimp toast
- Baked chicken wings
- Pulled pork nachos
- Grape jelly meatballs
- Smoked salmon appetizer
Vegan Spinach Artichoke Dip
This vegan spinach artichoke dip is easy to make and will surely be a crowd pleaser! The red pepper flakes add the perfect amount of heat to this classic dip, and it’s so creamy and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
- 1 tablespoon olive oil
- 2 – 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 5 ounces fresh baby spinach, roughly chopped
- 1 14-ounce can quartered artichoke hearts, drained and chopped
- 1/4 cup vegan mayonnaise
- 1/4 cup hummus (plain store-bought)
- 1/4 cup unsweetened coconut yogurt
- 1 tablespoon nutritional yeast
- 2 teaspoon lemon juice
- 1/2 teaspoon coarse salt, or more to taste
- Black pepper, to taste
- In a small bowl, whisk the mayo, hummus, yogurt, nutritional yeast and lemon juice together until smooth. Set aside.
- Heat a skillet to medium-high and add olive oil. When the olive oil is hot, add garlic and crushed red pepper flakes. Sauté for about 30 seconds, until the garlic is fragrant.
- Add chopped spinach and allow it to cook, stirring frequently, until the spinach has wilted. Add the artichoke hearts and the dip base. Stir to combine until the spinach and artichokes are coated in the mixture.
- Add salt & pepper, adjusting to taste, if needed.
- Transfer to a serving bowl and serve immediately.
- Serving Size: 1/4 cup
- Calories: 132
- Sugar: 1.5 g
- Sodium: 233.3 mg
- Fat: 5.7 g
- Saturated Fat: 1 g
- Carbohydrates: 18.9 g
- Fiber: 8.7 g
- Protein: 4.9 g
- Cholesterol: 1.9 mg
Keywords: vegan spinach artichoke dip, vegan artichoke dip, vegan dip, vegan spinach dip, hot spinach artichoke dip, healthy spinach artichoke dip
Last Updated on October 29, 2021 by Melissa Belanger