Vegan Spinach Artichoke Dip | Hot, Creamy, Delicious

We’ve given a classic appetizer a plant based makeover with this Vegan Spinach Artichoke Dip. It’s every bit as creamy and delicious as the original, but this one is entirely vegan friendly!

Vegan hot artichoke dip
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Hot artichoke dip has always been one of my favorite appetizers, so of course I had to recreate it in it’s vegan form!

This dip tastes every bit as indulgent as the original thanks to the addition of creamy white beans and vegan cream cheese.

If you love this hot dip recipe, you might also like this 5-Minute Vegan Artichoke Dip, which is served cold.

Vegan hot artichoke dip recipe

Tips & Tricks

Vegan Cream Cheese

You’ll need a dairy-free vegan cream cheese for this recipe. I personally like the one from Follow Your Heart or this one from Violife. If you have a little more time on your hands, try making your own homemade vegan cream cheese.

Serving the Dip

Serve this vegan spinach artichoke dip with crisp crackers or baguette slices. Or try it with fresh veggies such as baby carrots, red bell pepper, and Belgian endive leaves.

Free Vegan Cheat Sheet

If you love making vegan versions of your favorite recipes, go grab our free vegan cheat sheet while you’re here. It’s packed full of my favorite easy plant based substitutions, to make just about any recipe vegan.

This recipe was adapted from Nava Atlas’s Vegan Holiday Kitchen.


Vegan hot artichoke dip recipe

Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is so creamy and delicious, no one would ever guess it’s plant based. And it’s packed with flavor from garlic, fresh herbs, and creamy white beans.


Course: Appetizer, Appetizer / Dip, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: vegan artichoke dip, vegan spinach artichoke dip

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 182kcal


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 15 oz cannellini beans canned, drained and rinsed
  • ½ cup vegan cream cheese
  • 14 oz artichoke hearts canned, drained
  • 1 cup baby spinach or arugula or watercress leaves
  • 2 tablespoons fresh dill or 1 teaspoon dried dill
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • ½ cup grated mozzarella-style nondairy cheese optional
  • Paprika for topping


  • Preheat the oven to 375º F.

  • Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.

  • Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.

  • Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed. Transfer the mixture to a small ovenproof container.

  • Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden. Sprinkle the top with paprika. Serve hot or warm, providing a small spreading knife or serving spoon.


Calories: 182kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Sodium: 568mg | Potassium: 60mg | Fiber: 6g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This article was first published in September 2013. It has since been updated.

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