overhead view of white bowl with hot spinach artichoke dip on a serving platter surrounded by chips and breads for dipping

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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.

More dairy free dips you’ll love: caramelized onion dip / olive oil bread dip / refried bean dip / chipped beef dip

overhead close up of hot spinach artichoke dip in a small white bowl with a piece of bread for dipping

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.
overhead view of spinach artichoke dip in a skillet on a counter top surrounded by slices of bread

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.

overhead close up of artichoke dip in a skillet

FAQS and tips for making vegan spinach artichoke dip

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.

Overhead close up of a wooden spoon scooping artichoke dip out of a skillet

More spinach and artichoke recipes:

More appetizer recipes you’ll love:

overhead close up of hot spinach artichoke dip in a small white bowl surrounded by chips and bread

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.

  • Author: Melissa Belanger
  • 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
  • 23 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


  1. In a small bowl, whisk the mayo, hummus, yogurt, nutritional yeast and lemon juice together until smooth. Set aside.
  2. 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.
  3. 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.
  4. Add salt & pepper, adjusting to taste, if needed.
  5. 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

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  1. What a great dip recipe! I love artichoke and you can never go grown with garlic, right?:) Thanks for the follow on Twitter. It’s nice to meet you and welcome to the community.

    P.S. I love hockey, so excited for a new season to begin:)

    1. Nice to meet you too! Thanks so much for the warm welcome and for the follow-back on twitter 🙂 I am looking forward to reading your blog more of your blog, and I can’t wait to make some of those spicy recipes!

  2. This is the best spinach artichoke dip yet! But I did make a couple modifications but not sure how much of a difference it made. I added blended soaked cashews to the sauce to make it even more creamy and fried some onion with the garlic, because we love onions. I will be bringing it to a non-vegan gathering for Christmas because you really can’t tell the difference. 🙂