Vegan Spinach Artichoke Dip

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5 from 2 reviews

This easy, vegan spinach artichoke dip is made with a few simple ingredients to create a healthier, plant-based version of the original. Serve this creamy, dairy free dip with tortilla chips, sliced bread or even your favorite veggies for a filling snack that’s sure to be a crowd pleaser.


  • 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.