Name: Vegan Spinach Artichoke Dip Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup raw cashews (soaked overnight); 1 ¼ cup vegan mayonnaise; ¼ cup water; 16 ounces frozen spinach (thawed and drained); 13.5 ounces artichoke hearts (chopped and drained); ⅓ cup onions (finely chopped); 4 garlic cloves (minced); ½ teaspoon salt; ½ teaspoon pepper

If you’re searching for the ultimate crowd-pleaser that’s both comforting and totally guilt-free, then you’ve got to try this Vegan Spinach Artichoke Dip Recipe. I absolutely love how creamy and flavorful it turns out without a hint of dairy. Whether you’re hosting a party or just craving a tasty snack, this dip is going to wow everyone — and the best part is, it’s shockingly simple to make!

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Why You’ll Love This Recipe

Creamy without dairy: The soaked cashews blend into a luscious base that fools even the biggest cheese lovers.
Quick and fuss-free: You can have this baked and ready in under 40 minutes, perfect for last-minute gatherings.
Healthy and wholesome: Nutrient-packed spinach and artichokes make this dip feel as good as it tastes.
Versatile for any occasion: Serve it with chips, veggies, or use as a spread — everyone goes crazy for it!

The image shows a white bowl filled with creamy spinach dip. The dip has two main colors: green from the spinach and light cream from the cheese sauce, mixed together evenly. The texture looks thick and slightly chunky because of the spinach bits, spread to the top edge of the bowl. The bowl sits on a white marbled surface, and there is a lid leaning on the back of the bowl. In the front, parts of some tortilla chips are visible, adding a light yellow color to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together like a dream. The soaked cashews create that silky “cheese” texture, while the spinach and artichokes bring freshness and flavor. When I shop for this, I always pick frozen spinach for convenience and canned artichoke hearts packed in water to keep it light.

Raw cashews: Soak them overnight to get that super creamy texture in your dip—don’t skip this step!
Mayonnaise: Use your favorite vegan mayo for tang and richness.
Water: Helps thin out the cashew base just right so it’s spreadable but not runny.
Frozen spinach: Thaw and squeeze out excess water to avoid a watery dip.
Artichoke hearts: Drained and chopped, they add a delicious bite and subtle tang.
Onions: Finely chopped to blend seamlessly but still provide gentle sweetness.
Garlic cloves: Minced fresh garlic brings that irresistible punch.
Salt and pepper: Just enough to elevate all the flavors perfectly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on what’s in season or what flavors I want to amplify. This dip is super flexible — and tweaking it is half the fun!

Adding nutritional yeast: I often toss in a couple tablespoons for a cheesier vibe, especially when serving cheese lovers.
Using fresh spinach: You can swap frozen for fresh sautéed spinach, but just make sure it’s well-drained to keep the dip from getting watery.
Boost with herbs: Sometimes I add fresh dill or basil to brighten up the flavor profile — it’s an unexpected but delightful twist!
Kick of spice: A pinch of crushed red pepper flakes or smoked paprika can add complexity if you like a little heat.

How to Make Vegan Spinach Artichoke Dip Recipe

Step 1: Blend the Cashew Base Until Creamy

Start by adding the soaked cashews, vegan mayonnaise, and water to your food processor. Blend on high for about 1-2 minutes. You’ll want to stop and scrape down the sides a couple of times so everything gets super smooth. This step is key — I’ve found that rushing it leaves little cashew bits, and you want that silky texture that feels indulgent. The blend should be thick but pourable like a thick cream sauce.

Step 2: Mix in the Veggies and Seasonings

Transfer the cashew cream to a large mixing bowl (I usually use a rubber spatula to get every last bit). Then fold in your thawed, well-drained spinach, chopped artichoke hearts, finely chopped onions, minced garlic, salt, and pepper. Stir it all up until fully combined. You’ll notice smelled that garlicky, oniony goodness bursting through already — I swear this is the part where everyone starts asking about this dip!

Step 3: Bake Until Bubbly and Golden

Preheat your oven to 400°F (200°C). Pour your mixture into an oven-safe dish — I like to use a ceramic or glass baking dish about 1.5 quarts in size. Bake it uncovered for 20 minutes until it’s heated through and just starting to brown on the edges. This baking step really melds the flavors and gives it that comforting warm dip sensation that’s irresistible at any gathering.

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Pro Tips for Making Vegan Spinach Artichoke Dip Recipe

Soak your cashews thoroughly: I learned the hard way that not soaking long enough leads to a gritty texture, so overnight is your best bet!
Squeeze extra moisture from spinach: Using a clean dish towel or cheesecloth to wring spinach prevents watery dip, keeping flavors bold.
Use a glass or ceramic dish for baking: These materials heat evenly, giving you that perfect golden top without burning.
Don’t skip the baking step: Eating it unbaked means missing out on the warm, melded flavors that everyone raves about.

How to Serve Vegan Spinach Artichoke Dip Recipe

A close-up view shows a white chip holding a thick scoop of creamy spinach dip. The dip has two layers: the base is smooth and white from cheese or cream, and the top layer is a mix of bright and dark green spinach pieces. The dip is richly textured, with leafy spinach strands visible, sitting on a white chip with a slightly rough surface and small brown spots. In the background, there is a white bowl filled with more of the green and white spinach dip on a white marbled surface. A woman's hand holds the chip gently from the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle chopped fresh parsley or chives on top right before serving — it adds a pop of color and fresh herbaceous note that brightens the rich dip beautifully. Sometimes I add a light drizzle of olive oil or a few red pepper flakes if I want a slight kick.

Side Dishes

My favorite ways to serve this dip include crunchy tortilla chips, thick cucumber slices, cherry tomatoes, and even crispy pita chips. It’s also fantastic as a spread on toasted baguette slices. You’ll find that your guests can’t stop dipping!

Creative Ways to Present

For holiday parties, I like hollowing out a round sourdough loaf to serve the dip “in a bowl” — it’s such a fun presentation and the bread gets all nice and soaked with dip. Another idea is serving mini portions in individual ramekins for a fancy touch that makes your guests feel extra special.

Make Ahead and Storage

Storing Leftovers

I always transfer leftovers into an airtight container and refrigerate. The dip keeps beautifully for up to 4 days, and the flavors actually deepen after sitting, which is a nice bonus. Just give it a good stir before reheating — it sometimes firms up a bit in the fridge.

Freezing

From experience, this vegan spinach artichoke dip freezes well in a sealed container. I usually portion it out into smaller containers to thaw only what I need. When you defrost it, I recommend thawing overnight in the fridge to keep the texture intact.

Reheating

Reheat the dip in a preheated oven at 350°F for about 15 minutes or until hot and bubbly again. You can also microwave it in shorter bursts, stirring in between to heat evenly without drying out. Adding a splash of water or plant milk before reheating can help restore creaminess if needed.

FAQs

Can I use raw almonds instead of cashews in this Vegan Spinach Artichoke Dip Recipe?

Raw almonds have a firmer texture and stronger flavor compared to cashews, which can affect the creaminess and mildness of the dip. I haven’t tried almonds in this recipe, but if you do, make sure to soak them very well and blend thoroughly. You might also want to add a little extra water or plant milk to get the right consistency.
Is it necessary to bake the Vegan Spinach Artichoke Dip Recipe, or can I serve it cold?

Baking is key to achieving that warm, melty texture that makes this dip so comforting and delicious. While you can serve it cold for a quicker snack, it won’t have the same melded, bubbly richness that baking brings out. So I definitely recommend that step if you can.
Can I make this dip nut-free?

The soaked cashews are the base for creaminess here, so removing them means losing that texture. However, some people use silken tofu or blended white beans as an alternative. I haven’t tested those swaps personally, but they could be a good starting point if you’re avoiding nuts.
What should I use to serve Vegan Spinach Artichoke Dip Recipe for a party?

This dip pairs wonderfully with crunchy tortilla chips, pita chips, sliced veggies like cucumber and bell pepper, and even crusty bread slices. You can’t go wrong — I like offering a few different dippers for variety and texture contrast.

Final Thoughts

Honestly, this Vegan Spinach Artichoke Dip Recipe has become a staple in my kitchen because it’s just that good and so easy to make. It satisfies the cheesy dip craving without any dairy, and my family always asks for seconds. I’m confident that once you try it, you’ll be reaching for this recipe whenever you want a cozy, crowd-pleasing appetizer. So grab your blender, soak those cashews, and get dipping—your taste buds will thank you!