Our easy vegan spinach artichoke dip tastes just like the kind we used to make before going vegan, only this is dairy-free, gluten-free, and no mayo. It’s creamy, cheesy, hot, and delicious. Only 9 ingredients and 30 minutes to make!
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
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DAIRY-FREE HOT VEGAN ARTICHOKE DIP
This fresh spinach artichoke dip is a crowd pleaser!
It tastes just like the artichoke dip we made before going vegan, and every single non-vegan we’ve served it to has gobbled it up.
We didn’t go and reinvent the wheel with this one.
You don’t have to soak cashews and worry that your blender won’t break down the nuts, leaving you with a nutty dip.
This is as easy as it gets, and it’s so creamy and delicious.
Our classic dip is perfect served with toasted garlic bread, pita chips, corn chips, or sliced veggies.
HOW DO YOU MAKE SPINACH ARTICHOKE DIP VEGAN?
Thanks to all of the amazing vegan companies that are producing great vegan cream cheese, sour cream, and mozzarella and parmesan cheese, anything is possible.
When we went vegan six years ago, this wasn’t the case, but things have changed.
We can find vegan products in almost every single supermarket we shop at.
Whole Foods is almost everywhere these days, and Amazon ships fast. Cooking delicious vegan comfort food has never been easier.
To make this vegan veggie dip recipe, follow these simple steps:
Preheat the oven to 375˚F (190˚C)
Drain the artichoke hearts and place in a food processor. Pulse 3 or four times until bite sized pieces appear
Squeeze the excess water out of the frozen spinach or finely chop fresh spinach.
Place the cream cheese, sour cream, mozzarella, parmesan, and spices in a large bowl, along with the spinach and artichokes, and stir until completely combined.
Evenly spread the dip into an 8-inch oven safe dish and bake for 20-25 minutes, or until it becomes golden brown in spots and bubbling hot.
MORE VEGAN DIP RECIPES YOU’LL LOVE
Make our easy vegan hot spinach and artichoke dip recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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An easy 9 ingredient hot dairy-free and gluten-free spinach artichoke dip that you can make in 30 minutes. A classic crowd pleaser!
- 8 oz Plain Vegan Cream Cheese We prefer Kite Hill or Miyoko's brands.
- 1/2 cup Vegan Sour Cream We like Tofutti brand.
- 1/3 cup grated vegan Parmesan We prefer Violife or Follow Your Heart brands.
- 1/3 cup vegan mozzarella shreds We like So Delicious brand.
- ½ tsp cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 14 oz can of quartered artichoke hearts
- 2/3 cup frozen or fresh spinach chopped (if frozen, thaw and squeeze out excess water)
- Preheat the oven to 375˚F (176˚C)
Drain the artichoke hearts and place in a food processor. Pulse 3 or 4 times until bite sized pieces appear
In a large bowl, stir the 8 oz of cream cheese,1/2 cup of sour cream, 1/3 cup of parmesan, 1/3 cup of mozzarella, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika until completely combined. Fold the spinach and artichoke hearts into the cheese mixture until combined.
Evenly spread the dip into an 8-inch baking dish
Bake for 20-25 minutes or until it is bubbly and has golden brown spots on top.