Vegan Spinach Artichoke Dip

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

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.

Dairy Free Product Guide

Don’t waste your money trying a bunch of products. I’ve already tried them all, and I’m sharing my tried-and-true favorites.

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

Substitutions

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: