Creamy Vegan Spinach Artichoke Dip

Looking for a delicious dip that curbs your creamy cheese cravings without all the dairy? This Vegan Spinach Artichoke Dip is dairy-free, delicious, and healthier for both you and the planet!

The perfect balance of saltiness and nuttiness, the texture of this creamy dairy-free dip recipe will be your bread, chips, or veggies’ new best friend. Plus, it comes together in under 30 minutes and has added protein from the tofu.

And as a busy mom who loves to entertain, having a go-to dip recipe like this (and my Sweet Potato Hummus) that’s safe for any diet and is always delicious is so great to have in my back pocket!

Creamy Vegan Spinach Artichoke Dip Ingredients

Here’s everything you need:

• Firm tofu. Or extra-firm. Make sure to press it and release as much liquid as possible before adding it to your food processor.
• Artichoke hearts. You’ll need one can of artichoke hearts in water. I use quartered. Make sure you don’t grab marinated artichokes, as this will completely change the taste of your dip. Alternatively, if you are using a fresh artichoke and need help separating the hearts, check out this article on separating the hearts from a raw artichoke.
• Yellow onion.
• Garlic. Fresh whole garlic cloves will pack the most punch and add the most flavor to this dip.
• Baby spinach. I like to use fresh spinach in this recipe, but you can also use frozen in a pinch.
• Lemon juice. You’ll need 3 tablespoons. Most lemons contain about 4 tablespoons of lemon juice, so one lemon should be enough.
• Nutritional yeast. This is what brings you that “cheesy” flavor.
• Non-dairy milk. Any kind will do. Almond, soy, oat, hemp, cashew, etc. Just make sure it is unsweetened and preferably unflavored (though unsweetened vanilla works in a pinch).
• Salt, pepper, nutmeg, & turmeric.
• Vegan Mozzarella-style cheese (optional). This is optional to add that melty-cheese texture on top, but truly this dip is delicious with or without it.

Vegan Spinach & Artichoke Dip Tips and Tricks

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Press Your Tofu

I am a HUGE proponent of tofu pressing! To stay fresh, tofu is suspended in liquid and packaged that way. And without pressing the excess liquid out, we are at risk for that dreaded spongy, soggy tofu texture that can make it pretty unappetizing.

They sell fancy tofu presses as well as cheaper ones, and if you’re a kitchen gadget person, maybe it’s worth it. I like this affordable tofu press.

But I’m an old-fashioned kitchen hack kind of gal, and my tofu pressing style is what we will call thrifty. Mostly because I am certain you have all the necessary tools to pull it off.

Drain your tofu and wrap it in a clean kitchen towel. Place something heavy (I use a book!) on top, and let it sit for about 5 minutes. Thrifty or just downright genius? I’ll let you decide!

Pressing your tofu is step one in this recipe, so you can set it aside and prep the rest of your ingredients as the excess liquid is absorbed by the kitchen towel.

How to Dice an Onion

Get your tissues ready, it’s time to dice those onions!

If you have an onion dicing technique you know and are comfortable with, go for it! But, if you’re looking for guidance on dicing your onions, I’m here for you.

Here’s a step by step on how I dice mine:

Step 1: Chop about 1/2 an inch off the bottom of the onion, so you can easily stand it up on your chopping board.

Step 2: Slice the onion in four equal parts around the core and discard the core.

Step 3: Peel back the outer, paper-thin layer of the onion and discard.

Step 4: Lay the quarters of the onion flat and slice it into thin strips, separating the layers from one another. Then, rotate the slices and dice into small, square pieces.

And if you’re a visual person, see below!

Note that the peels and cores of your onions can be saved to make vegetable broth, or you can easily compost them.

How to Peel Garlic

My favorite way to easily peel the outer layer off my garlic is by crushing the whole clove first.

Start by laying the garlic cloves flat on your cutting board and use the flat end of your knife to press down on the garlic. You’ll hear a distinct crunch when the outer layer of the garlic crushes and cracks open.

Once the outer layer of the garlic cracks, it makes it much easier for you to peel that paper-thin layer back. Once peeled, you can just add the garlic cloves to the food processor or blender whole. No need to mince or dice the garlic.

Roughly Chop Artichoke Hearts

I find that using canned artichoke hearts is best as they are easiest to work with, most economical, and most readily available. I use quartered canned artichoke hearts in water.

Make sure you don’t grab marinated artichokes. This will completely change the taste of your dip. Drain and rinse them before adding them to your chopping board.

Then, just use a sharp knife to roughly chop the artichoke hearts into small pieces, about the same size as your diced onion.

I also like to roughly chop the fresh baby spinach. Alternatively, you can use frozen spinach, but fresh spinach is my favorite in this recipe!

Sautee the Onion, Spinach, and Artichoke Hearts

In addition to removing excess liquid from your tofu, we will also want to cook down the veggies to release the liquid from them. I can’t very well promise you creamy vegan spinach dip and allow you to wind up with a liquid-y mess.

So, once you’ve diced your onion, and chopped your spinach and artichoke hearts, you will sauté them. Get your olive oil hot in a large frying pan over medium heat.

Add the prepped veggies and allow them to cook over medium heat, stirring occasionally, while you’re throwing the rest of your ingredients into a blender.

By the time you are done sauteing them, all of the excess liquid have been released and cooked off.

Use Fresh Lemon Juice

In addition to fresh garlic, fresh lemon also goes a long way in this recipe!

It’s always best to squeeze your lemon juice into a separate bowl rather than adding it directly to your food processor. That way, you can more easily extract any lemon seeds that may accidentally come out when you squeeze the juice out.

Alternatively, you can use a citrus squeezer. This will extract the most juice and keep the seeds from falling into your food processor.

Make Your Creamy Tofu Mixture

Add the tofu, garlic, lemon juice, unsweetened non-dairy milk, nutritional yeast, salt, pepper, nutmeg, and turmeric to a food processor or high-powered blender.

Blend on high until you are left with a creamy and smooth mixture. Make sure you are not left with any lumps of tofu or garlic.

Bake Your Dairy-Free Dip

Once your vegetables have been cooked down and you have made your creamy and “cheesy” tofu mixture, add them both to a baking dish and mix to combine.

You have the option to add vegan mozzarella-style cheese on top for that melty cheese texture, but this dairy-free Spinach Artichoke Dip is delicious with or without it.

Bake at 400°F for 10-15 minutes until the edges start to turn slightly brown.

How to Store and Reheat Leftover Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip will last in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 6 months.

The best way to reheat leftover Spinach Artichoke Dip is in the oven. Add your leftovers back to a baking dish and cover with aluminum foil. Bake in preheated 350°F oven for 15-20 minutes until heated through (if frozen you will need 25-30 minutes!).

How To Serve Vegan Spinach Artichoke Dip

This recipe makes a super tasty dip but can also be used as a spread! Here are some of my favorite ways to serve this Vegan Spinach Artichoke Dip:

• Toasted bread of choice (pictured: sliced baguette)
• Tortilla chips
• Crackers like Wheat Thins, Triscuits, or Ritz
• Pita bread or pita chips
• Naan bread
• Potato chips
• Pretzels
• Crispy raw vegetables like red or green peppers, celery, or carrots
• As a flavor-boosting spread on a sandwich or bagel

Why You Should Make This Vegan Spinach Artichoke Dip

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• It’s healthy. It’s absolutely packed with protein, vitamins, and minerals from the tofu, spinach, and nutritional yeast.
• That texture. So silky and creamy.
• It’s fun. What’s better than a dip?
• Everyone can enjoy it! Whether you are dairy-free or not, the flavors are rich and delicious.