This vegan spinach artichoke dip is incredibly easy, creamy and delicious. It is a healthier spin off the classic using a surprising ingredient that adds to that extremely creamy dip consistency. Be sure to read through for substitutes and easy hacks. This recipe is also gluten free, making it a delicious and easy appetizer for all to share!
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Does the super bowl seem weird to anyone else this year? It could be because the Philadelphia Eagles did not make it far so my attentiveness to football started to slow up. And now here we are, T-minus one week until kick off! And if you’re here for the commercials more than the game… this dip will surely do the trick for that as well.
Every time that I go somewhere to watch a game, it seems like there is always a variety of eaters: vegan, vegetarian, gluten free, none of the above, etc. So bringing a dip that everyone can eat is my mission. This vegan spinach artichoke dip brings together every party watcher out there so everyone gets to enjoy! By using white beans, it makes this dish extra creamy without any weird flavors since white beans are generally very mild. This recipe was taste tested by non-vegan eaters who happened to love it!
SO… what will you need to make this vegan spinach artichoke dip?
- White Beans
- Quartered Artichoke Hearts
- White Onion
- Frozen Chopped Spinach
- Vegan Plain Yogurt
- Nutritional Yeast
- Minced Garlic
- and an optional cracker crust!
How to Make the Dip:
To make this spinach artichoke dip, you will need either a food processor or high speed blender. This is because we use white beans for that creamy consistency but in order to be creamy, we need a strong blender to really break up the beans.
Lay out the ingredients Blend together the white beans, plain yogurt and minced garlic until completely smooth Smooth! We want to make sure the beans are completely blended Add in defrosted chopped spinach, artichoke hearts, white onion and nutritional yeast Pulse until broken up but not smooth – just like this! Then place in an oiled shallow dish. Add optional cracker top and bake for 20-22 minutes.
Can I make any substitutions or add more ingredients?
- Spinach: For this recipe, you will want to use frozen chopped spinach and then defrost it prior to using. If you want to use fresh spinach, you will need 1 lb fresh and saute it to reduce down into 1.5 cups. I would not recommend fresh and uncooked!
- Yogurt: You can easily replace with regular plain yogurt, Greek yogurt, or cream cheese.
- Artichokes: I recommend using quartered artichoke hearts that are not marinated – halved or whole will work, but chop prior to adding into the food processor.
- Nutritional Yeast: Grated parmesan cheese or romano would work just as well!
- Crackers: Gluten free or regular will work. I recommend plain and if you want an extra rich option, Ritz crackers would be amazing!
Can I make this ahead of time?
Yes! You can prep this ahead of time and cover with tin foil. Store in the refrigerator overnight and pop into the oven for 20-22 minutes and serve immediately. If you want to reheat this recipe, add into the oven at 250 for 10 minutes. I would not recommend the microwave, as it will not heat well throughout the entire dish. If you decide to use the microwave, either split it up into smaller portions and heat for 2-3 minutes, or heat whole for 3-4 minutes but stir every 30 seconds to get even heating.
Need more appetizer ideas? Check these out!
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Vegan Spinach Artichoke Dip
Equipment
- Shallow Dish
Ingredients
- 1 can of white beans 15 oz
- 2/3 cup vegan plain yogurt substitute regular plain yogurt
- 1 tbsp minced garlic
- 1 can of quartered artichoke hearts 15 oz
- 10 oz package of frozen chopped spinach defrosted; see notes for fresh spinach
- 1/4 cup chopped white onion
- 3 tbsp nutritional yeast substitute parmesan cheese
- 1 1/2 cups crackers optional; gluten free if needed
Instructions
- Preheat the oven to 400°F
- Drain and rinse the white beans.
- In a food processor, add in the white beans, plain yogurt and minced garlic. Blend until completely smooth.
- Next, add in the quartered artichoke hearts, chopped spinach, nutritional yeast and chopped white onion. The onion can be roughly chopped, as they will break down in the food processor. Pulse for about a minute, just until the ingredients are combined and chopped up, leaving chunks still present.
- Add the spinach artichoke dip mixture into an oil shallow dish that is oven safe. Smooth out with a spatula to make sure it is even.
- Optional cracker top: crush the crackers until extremely fine (or leave some small pieces) and sprinkle over the top of the dip and press in.
- Bake at 400°F for 20-22 minutes.
- Serve with dippers of choice!
Notes
- Nutrition facts are based off of using Kite Hill Unsweetened Plain Yogurt
- You can use fresh spinach but make sure it is cooked down prior. 1 lb of fresh spinach will reduce down to about 1.5 cups sauteed.
- Use plain artichoke hearts, not marinated
- Dairy free cheese or regular cheese is optional. Add in about 1/3 cup of cheese if you want that extra cheese-y taste.
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