This creamy vegan spinach artichoke dip is a flavorful, plant-based twist on a classic favorite.
Packed with protein-rich cashews, fiber-filled spinach, and heart-healthy artichokes, it’s a nourishing appetizer that’s low in saturated fat.
Quick to prepare and perfect for gatherings or everyday snacking, it offers rich taste without dairy — making it ideal for healthy, satisfying cooking.
Vegan Spinach Artichoke Dip
Equipment
- 1 Vitamix blender (or high-speed blender)
- 1 Medium mixing bowl
- 1-Medium pot
- 1 Slotted spoon
- 1 bowl (for ice water)
- 1 8-inch cast iron skillet
- Measuring Cups and Spoons
Ingredients
- 5 oz fresh spinach
- 1 14 oz can artichoke hearts, drained and chopped
- 2 tbsp fresh chives chopped (plus extra for garnish)
- 1¼ cups raw cashews
- ½ cup water
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp nutritional yeast
- 1 garlic clove
- 1 tsp sea salt
- ½ tsp Dijon mustard
- ½ tsp onion powder
- Toasted baguette slices for serving
Instructions
- Prepare Your Workspace: Before starting, gather all your ingredients and equipment so the process is smooth and organized. This includes measuring the spinach, artichoke hearts, chives, cashews, and spices. Have your blender, mixing bowl, pot, slotted spoon, and cast iron skillet ready. Preheat your oven to 400°F (200°C) so it’s ready when your dip is mixed.
- Blanch Fresh Spinach: Fill a medium pot with water and add a pinch of sea salt. Place it over high heat and bring to a rolling boil. Meanwhile, prepare a bowl of ice water beside the stove — this will stop the cooking process immediately and keep the spinach vibrant green. Once the water is boiling, add the fresh spinach leaves. Use a slotted spoon to quickly transfer the spinach into the boiling water for about 20–30 seconds, until wilted but still bright green. Immediately transfer the spinach to the ice water bath to stop cooking. Let it chill for 1 minute.
- Drain and Chop Spinach: Once the spinach is cooled, remove it from the ice bath and place it in a clean mixing bowl. Using your hands or a kitchen towel, squeeze out as much excess water as possible — this ensures your dip stays creamy without being watery. Roughly chop the spinach into bite-sized pieces so it blends evenly into the dip later.
- Mix Spinach and Artichokes: Add the drained, chopped artichoke hearts to the bowl with spinach. Stir in the chopped chives, reserving a small amount of chives for garnish later. Mix gently but thoroughly so the flavors begin to combine. This step creates a flavorful base that will hold well under the creamy sauce.
- Create the Creamy Cashew Base: In a high-speed blender, combine the raw cashews, water, extra-virgin olive oil, fresh lemon juice, nutritional yeast, garlic clove, sea salt, Dijon mustard, and onion powder. Blend on high speed for 2–3 minutes, stopping to scrape down the sides as needed, until the mixture becomes completely smooth and creamy. The texture should be thick but pourable, resembling a rich cheese sauce. Taste and adjust seasoning if necessary — add a little more salt or lemon juice for extra zing.
- Combine Base with Vegetables: Pour the creamy cashew mixture over the spinach, artichokes, and chives in the mixing bowl. Use a spatula to fold everything together gently but thoroughly, ensuring that every piece of spinach and artichoke is coated evenly. Taste once more to check seasoning, and add more salt or lemon juice if needed.
- Transfer to Baking Dish: Carefully spread the spinach and artichoke mixture into an 8-inch cast iron skillet (or a small oven-safe baking dish). Smooth the top with a spatula so it’s even, allowing for uniform baking.
- Bake Until Warm and Bubbling: Place the skillet in the preheated oven and bake for 8–10 minutes, or until the dip is thoroughly warmed and slightly golden on top. Baking allows the flavors to meld beautifully while giving the dip a comforting, creamy texture.
- Garnish and Serve: Remove the skillet from the oven carefully — it will be hot. Sprinkle the reserved chopped chives evenly over the top for freshness and color. Serve immediately with toasted baguette slices, crackers, or fresh vegetable sticks. This dip is best enjoyed warm but also tastes great at room temperature.
- Storage Tips: If you have leftovers, let the dip cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving. This dip also freezes well — store in a freezer-safe container for up to 2 months and thaw in the fridge before reheating.
Notes
- Ingredient Prep: Use fresh spinach for the best flavor and color. If baby spinach is available, it will be softer and cook faster.
- Cashews: Soaking cashews for 2–4 hours before blending will result in an even creamier texture, but quick blending still works.
- Artichokes: Canned artichoke hearts are convenient, but marinated artichokes can add extra flavor. Drain well to avoid excess moisture.
- Blending Tip: Use a high-speed blender for smoothness. If your blender isn’t powerful, add a bit more water and blend longer.
- Customization: Adjust spices to taste — a pinch of smoked paprika or red pepper flakes adds depth and warmth.
Chef’s Secrets: Perfect Creamy Texture Every Time
The key to achieving this dip’s creamy, rich texture is the cashew base.
Cashews are naturally high in healthy fats and protein, which make the dip smooth and satisfying without dairy.
Blending them until silky ensures even coating on the spinach and artichokes.
For the brightest flavor, use freshly squeezed lemon juice and good-quality olive oil.
Reserving chives for garnish enhances both the aroma and the visual appeal.
For extra richness, you can add a tablespoon of vegan cream cheese or coconut yogurt — it will intensify creaminess without overpowering the flavors.
Serving Suggestions: Flavorful Pairing Ideas
This vegan spinach artichoke dip is incredibly versatile.
Serve it warm with toasted baguette slices for a classic approach, or pair it with whole-grain crackers, pita chips, or crudité such as carrot sticks, cucumber slices, and bell pepper strips for a healthier option.
It also works beautifully as a spread for sandwiches or wraps.
For a party platter, place the dip in a cast iron skillet in the center, surrounded by a variety of dippers — it’s a crowd-pleasing display that’s both practical and beautiful.
Storage Tips: Keeping Dip Fresh Longer
To store leftovers, allow the dip to cool completely, then transfer it into an airtight container.
Refrigerate for up to four days.
When reheating, do so gently in the oven or microwave to prevent drying out — add a splash of water or plant-based milk if needed to restore creaminess.
For longer preservation, freeze the dip for up to two months.
Thaw overnight in the fridge and reheat slowly to maintain texture and flavor.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes — frozen spinach can work well, but make sure to thaw it completely and squeeze out all excess water before using.
Fresh spinach delivers better texture and brightness, but frozen spinach is a convenient alternative.
2. Is soaking cashews necessary for this recipe?
Soaking cashews is not required if you have a high-speed blender. However, soaking for a few hours or overnight produces a smoother and creamier dip, enhancing texture.
3. Can this recipe be made nut-free?
Absolutely — replace cashews with silken tofu or a plant-based cream cheese alternative. Note that texture and flavor may change slightly, so adjust seasoning as needed.
4. How can I make this dip spicier?
Add crushed red pepper flakes, a pinch of cayenne pepper, or a dash of hot sauce while blending. This adds warmth without overpowering the flavors.
5. Can I prepare this dip ahead of time?
Yes — prepare the cashew base and chop the spinach and artichokes in advance.
Combine and bake just before serving to ensure freshness. You can also store the prepared dip mixture in the fridge for up to a day before baking.
