Meatless Monday Challenge

Creamy Vegan Spinach Artichoke Dip

on March 5, 2021
last updated May 9, 2023
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This Creamy Vegan Spinach Artichoke Dip has all the indulgent texture and flavor of a silky, cheesy spinach dip, but without any dairy.
Vegan Spinach Artichoke Dip with two pieces of toasted bread

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.

Dipping toasted bread into Creamy Vegan Dip

As an environmental scientist, I always try my best to make more sustainable food choices when I can. Substituting tofu and nutritional yeast for cream and cheese means you still get that creamy texture and cheesy taste, but with less associated environmental impact.

Green tip: Reducing your dairy intake when possible is a great way to reduce your carbon footprint. The production of dairy and all animal products is associated with high greenhouse gas emissions, pollutants, and food waste.

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. One large one, diced.
  • 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. To season and add color.
  • 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.
All ingredients for Vegan Spinach Artichoke Dip including tofu, artichoke hearts, onion, garlic, olive oil, spinach, lemon juice, nutritional yeast, non-dairy milk, salt, pepper, nutmeg, turmeric, and vegan cheese

Vegan Spinach & Artichoke Dip Tips and Tricks


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.

Using a heavy book to press excess liquid out of tofu

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!

Using a sharp knife to roughly chop artichoke hearts

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.

Adding prepped spinach, artichoke hearts, and onions to frying pan

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.

Squeezing fresh lemon juice into food processor for Vegan Spinach Artichoke Dip

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.

Adding Vegan Spinach Artichoke Dip to baking dish to bake in the oven

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!).

Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Reduce your food waste by properly storing, reheating, and enjoying leftovers!

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
Creamy Vegan Spinach Artichoke Dip served with toasted bread

Dairy-Free Vegan Spinach Artichoke Dip Frequently Asked Questions


Is spinach and artichoke dip good for you?

This Vegan Spinach Artichoke Dip contains nutrients from the fresh spinach and canned artichoke. It also packs extra protein from the tofu.

This version is lighter and healthier than your typical Spinach Artichoke Dip that is loaded with cheese and cream.

What is the best chip for Spinach Artichoke Dip?

My favorite chip options for this creamy dip are tortilla chips and pita chips.

Want to sharpen your kitchen skills?

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Why You Should Make This Vegan Spinach Artichoke Dip


  • 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.

If you love this Creamy Vegan Spinach Artichoke Dip and want more delicious dairy-free dip ideas, check out this Classic 5-Minute Hummus and Buffalo Ranch Hummus!

Vegan Spinach Artichoke Dip with two pieces of toasted bread

Creamy Vegan Spinach Artichoke Dip

4.9 from 8 votes
Marley Goldin
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This Creamy Vegan Spinach Artichoke Dip has all the indulgent texture and flavor of a silky, cheesy spinach dip, but without any dairy and with added protein.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 16 ounces firm tofu
  • 1 (14 ounce) can artichoke hearts (whole or quartered in water)
  • 1 large yellow onion
  • 4 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 5 ounces fresh baby spinach
  • 3 tablespoons lemon juice (1 lemon = approx. 4 tablespoons lemon juice)
  • ¼ cup nutritional yeast
  • 1 cup unsweetened nondairy milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon nutmeg
  • ¼ teaspoon turmeric (optional for color)
  • ½ cup vegan Mozzarella cheese (optional for topping)
Shop Ingredients on Jupiter

Instructions
 

  • Preheat your oven to 400°F.
  • Drain and press the tofu by using a tofu press or wrapping it in a clean kitchen towel and setting something heavy on top for about 5 minutes.
    Pressing tofu with a heavy book
  • Prep your ingredients by draining, rinsing, and roughly chopping the artichoke hearts, peeling and dicing the onion, roughly chopping the fresh baby spinach and peeling the garlic.
    Prepped garlic, onion, artichoke hearts, and spinach
  • To a large frying pan, add the olive oil, onion, spinach, and artichoke hearts over medium heat. Sautee over medium, stirring frequently with a wooden spoon, until the liquid has released from the spinach and evaporated, and the onions are starting to brown slightly (about 8-10 minutes).
    Sauteed onion, spinach, and artichoke hearts
  • Meanwhile, add the pressed tofu, garlic, lemon juice, nutritional yeast, plant-based milk, salt, pepper, nutmeg, and turmeric to a food processor or high-powered blender. Process on high until smooth and creamy.
    Just blended creamy and cheesy tofu mixture
  • To a small round or 9" x 6" rectangular casserole dish, add the sauteed vegetables and creamy tofu mixture and mix to combine.
    Sauteed veggies and tofu mixture in a baking dish
  • Add the vegan cheese on top (optional to add "cheesy" texture on top). Bake for 10-15 minutes until edges start to brown. Enjoy warm with bread, chips, or pretzels.
    Adding vegan mozzarella cheese on top of Vegan Spinach Artichoke Dip

Pro Tips

  • Always press your tofu!
  • Make sure you use artichoke hearts in water, NOT marinated artichoke hearts. You can also use hearts from a fresh, raw, artichoke.
  • Fresh spinach is preferred, but you can also use frozen spinach in a pinch.
  • Add some spice with a sprinkle of crushed red pepper or cayenne pepper.
  • For more tofu-based recipes, check out this round-up of my best tofu recipes.
Course Appetizers, Snacks
Cuisine American
Diet Vegan
Keyword 30 Minutes or Less, Appetizer for Sharing, Easy, Happy Hour Food, Healthy, Spinach Dip, Tofu, Vegan Dip
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6 thoughts on “Creamy Vegan Spinach Artichoke Dip”

    1. Thanks Wendy! The first bite is taken with the eye of course, and I promise the 2nd (and beyond!) are just as tasty!!

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