This Vegan Baked Spinach Artichoke Dip is a warm, creamy, cheesy appetizer that tastes better than any dairy-filled version out there.
I don’t know if I’ve ever been more excited to share a recipe.
This Vegan Bake Spinach Artichoke Dip is going to change some lives – and some opinions on what vegan food is.
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This dip is creamy, cheesy and comforting. The 3 “c” trifecta.
The one “c” word you won’t see me use in this recipe is cashews.
All the creaminess of this dip is from cream cheese and mayo.
Suffice it to say that this isn’t the healthiest of snacks.
But when you’re smothering bread with this warm, gooey heaven, you’re not gonna care.
I promise.
This is one food I definitely miss from my non-vegan days.
And I am happy to report that this version is better than any dairy-filled concoction I’ve had at a restaurant!
This recipe calls for a few vegan specialty items. Not sure what brands to buy? These are my favorite:
Cream Cheese – Trader Joe’s, GoVeggie, Kite Hill or Tofutti.
Parmesan – GoVeggie.
Mayo – Trader Joe’s, Hampton Creek or Veganaise.
Need some more dip inspo? Check out my Spicy Habanero Salsa or White Bean Dip with Herbs.
Vegan Baked Spinach Artichoke Dip
Ingredients
- 1 tbsp. olive oil
- 3 large cloves garlic diced
- 12 oz. marinated artichoke hearts* chopped into bite sized pieces
- 4 cups baby spinach diced
- 1/4 cup vegan mayo
- 8 oz. vegan cream cheese
- 1/2 tsp. garlic powder
- salt and pepper to taste
- 1/4 cup vegan parmesan
- To Serve: bread slices or tortilla chips
Instructions
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Preheat oven to 400 degrees.
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Heat olive oil in a pan over medium heat. Add garlic and saute for 1 minute, stirring frequently. Add artichoke hearts and spinach and saute until spinach is wilted. Add cream cheese, mayo, garlic powder, salt and pepper to the pan and stir to combine.
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Transfer to a baking dish, top with parmesan and bake in the oven for 5 minutes. Turn oven to broil and cook for an additional 3-5 minutes, or until the top begins to brown.
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Remove from the oven and serve with bread slices and/or tortilla chips.
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Enjoy!
Recipe Notes
*I got mine at Trader Joe's.
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Literally JUST made this and served it as an appetizer before Vegan Thanksgiving. I used Frozen spinach (which I seasoned) and marinated artichoke hearts…mixed all ingredients together in a bowl, put it in a dish and popped it right in the oven…SO EASY and the best part…… it was DELICIOUS….now we all can’t stop eating it! Thank you for this recipe!!
I am having my daughters birthday party next weekend and I was planning on making this. I need probably 40 servings. Should I just make a really big batch and eyeball it while it’s baking or? What would you suggest? I’ll have to make it and then take it to the party…
Hi Sarah – you could definitely just make one big batch. If you bake it beforehand just reheat once you get to the party.
I tried this today stuffed in portobello mushroom caps and it was delicious! Could I just mix everything in a baking dish and stick it in the oven without sauteeing next time?
Ummm…YUM – that sounds delicious. And you could definitely skip the sauteeing. The reason I include that as a step is because it breaks down the cream cheese easier so that everything combines really well AND so the garlic gets nice and fragrant. But not 100% necessary.
I had this at a party and loved it! When I tried it myself, it was runny and not thick and creamy. I wonder where I went wrong?
Hmmmm…it could be the cream cheese or mayo you used – if one or the other was more runny it might have caused it to thin out too much. Also, if you decided to use frozen spinach you need to make sure it is thoroughly drained before adding it to the rest of the ingredients. Hope that helps.
Can i put this in the crockpot?
You will still want to saute everything in a pan first, but you could definitely transfer it to a crockpot to keep it warm.
Thanks so much! Im trying to make it for a party
Could I use frozen spinach and if so how much would I need?
You can. I would use 1/2-1 cup thawed, drained frozen spinach.
I stumbled upon this recipe looking for an appetizer to serve for Easter family dinner. With a blend of vegan, gluten free, carnivore and picky eaters it can be hard to come with meals that everyone will enjoy. This one was a hit with ‘everyone’! I will definitely be making it again and might try adding some canned green chilies for a little zing. Thanks for a great, easy recipe.
Not sure if they’ve changed their formula but as far as I know GoVeggie is not vegan.
They’ve definitely changed their formula – it says “vegan” right on the top 🙂 Here’s a link: http://www.goveggiefoods.com/products/cream-cheese/vegan/classic-plain
They actually have both versions. I don’t know why someone would use their non vegan version however, because it’s cheese just like normal cheese. But they have vegan as well! Make sure you read to be sure
If I don’t have fresh garlic cloves can I use minced garlic or extra garlic powder instead? If so how much?
Hi – If you use garlic powder, use 1/3 tsp. for each clove you are replacing. If you are using dehydrated minced garlic, then use 1/2 tsp. for each clove you are replacing. Hope that helps!
Thank you! It turned out great. I used the minced garlic. I also like my spinach dip extra cheesy so I added some So Delicious brand Mozzarella shreds to it and it made it even better! It tasted just like the non vegan version! Thanks for sharing your recipe!
This dip is delicious! I made it for the super bowl and the non-vegans liked it too! I did not have vegan parmesan on hand, so I mixed in about 1 tbs of nutritional yeast. I will be making this again, it was easy and delicious. Thanks for the great recipe!
I’m going to take this to a party on Saturday, but I’m wondering if it can be served cold?
Hi Beth – I’ve never tried this cold, but I don’t see why you couldn’t.
Thanks, Rene. I’ll let you know how it is after tomorrow! 🙂
Hi I am new to vegan food and where to purchase it so can you tell me where you get the vegan mayo, vegan cream cheese, and vegan Parmesan? Also if you could tell me what brands you use, that might help me find them as well. Also, do you know if the dip can be frozen? Thank you for your help and I look forward to making this recipe! 🙂
Hi Jill. All 3 can be found at most grocery stores nowadays. But if I had to pick my favorites…
Cream cheese – Trader Joe’s, GoVeggie, Kite Hill or Tofutti.
Parmesan – GoVeggie.
Mayo – Trader Joe’s, Hampton Creek or Veganaise.
I don’t think I would freeze this. Depending on the brands you use, it may or may not reheat well. But, if you are looking to make this ahead of time, you can do everything but bake it. Keep it in the fridge until you are ready to bake.
Hope that helps!
If I am making this ahead of time – how would you reheat this once you get to the party?
I would cover it in foil, throw it in the oven once you get there and bake it until it is warmed through. If a microwave is your only option I would cook it on 30 second intervals (stirring each time) until it is warmed through. It won’t look as pretty as when you bake it, but it will taste just as good!
Thank you! So, would you cook it ahead of time and do that to warm it up or just wait to bake it until you are there?
Either way would work, but I would probably not cook it beforehand and just bake it once you get there.
Just made this heavenly spinach and artichoke dip everyone loved it! I will definitely make it again. Even my husband gave it 5 stars.
Awesome! So glad everyone liked it!
Rene, im going to be making this tomorrow… what size dish did you use?
I just made this for tomorrow’s office Christmas party. It tastes so delicious, I don’t know how it won’t be a hit.
Awesome! The best part is, your coworkers will be shocked when they find out it is vegan 🙂
This recipe was so good! Even the non vegans loved it! Thanks for sharing!
So glad you liked it. This is one of my favorite party appetizers!
I want to make this! When do I add the Parmesan? Looks awesome!
Hi Lisa – good catch! After you put everything in the baking dish, sprinkle the parmesan on top. I updated the instructions also.
Looks so good! Am I missing where the Parmesan is added?
Hi Jenna – I updated the recipe to show when you add it.
Thanks for answering so quickly! I am making this today!