Vegan Spinach-Artichoke Dip

This is like non-vegan spinach-artichoke drip, only with more spinach and artichokes! I decided to—gasp!—let spinach and artichoke be the stars. I also throw in a handful of basil—it makes the dip a little pestoey. Feel free to omit if you like.

You can serve this a few ways. I used to like it blended, topped with Daiya, and baked, but as of late, I’ve opted for a non-blended, non-baked version. I’ve included instructions for the options below.

Until researching, I never realised how crazy unhealthy ‘spinach-artichoke’ dip is! It’s chock full of butter, mayonnaise, and sour cream, and it’s more white-yellow than green. I never really have been a fan of anything that’s mostly mayonnaise, although a little bit of mayo here and there definitely has its place.

One of my good friends, John, always makes spinach-artichoke dip for potlucks. Everyone crowds around the warm, gooey dip and goes at it with chips or pita. I told him at our last potluck that I was going to make a vegan version of that dip, and that it would be awesome. (So John, this is awesome—even too good to be vegan—and I’m totally bringing it to potluck. Don’t worry, though, I still love you. <3)


Vegan Spinach-Artichoke Dip Recipe

By M. M. Cassidy Published: March 22, 2011

  • Yield: 4 Cups (4 (16-20 at a potluck) Servings)
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins

This is like non-vegan spinach-artichoke drip, only with more spinach and artichokes! It goes well with fresh bread, a simple pasta entrée, and a nice green white wine.



  1. If baking, then preheat oven to 190ºC (375ºF).
  2. Prepare a large bowl of cold water with a few handfuls of ice thrown in for blanching the greens.
  3. Bring a large pot of boiling water to the boil. Add spinach and basil and blanch for 30-45 s. Remove to the bowl of ice water, then remove from that and squeeze as much water out as you can. If not blending, then finely chop the greens.
  4. In a non-stick skillet, sauté the garlic in a little oil. When the garlic starts to colour, add the artichoke hearts. Once they're browning, turn off the heat.
  5. In the work bowl of a food processor, blend the beans, cream cheese, mayo, Daiya, and nutch until well combined. Transfer to a large mixing bowl.
  6. (If blending, then blend the greens and the artichoke mixture in the work bowl of a food processor now.)
  7. Add the greens and artichoke mixture to the cream mixture.
  8. Season with cayenne, paprika, soy sauce, salt, and pepper and mix well to combine.
  9. If serving cold, then grab some bread or tortillas and serve up!
  10. If serving warm, transfer to a casserole dish or four ramekins. Sprinkle with a small handful of mozzarella cheese and bake for 25 minutes, or until the cheese is melted and just beginning to brown.

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  • Looks delicious and nutritious! I love how you give instructions for all the different options – very helpful!

    • Thanks, Jessica! I sometimes worry that I’m making it too confusing by including options, so it’s nice to know that I haven’t totally failed!