Vegan Cheesy Spinach Artichoke Dip Recipe
Today we are making a Vegan Cheesy Spinach Artichoke Dip Recipe! This creamy dip is made with whole foods such as spinach, artichokes (as the name suggests), nutritional yeast (for cheesiness), garlic, onion, lemon juice, almond meal and oat milk. It’s the perfect dip to sink your chips into on a Friday night, bring to a potluck or make for a sports game snack. Whether you follow a vegan lifestyle, are exploring new culinary horizons, or simply appreciate the goodness of wholesome ingredients, this dip will leave you craving more!
Now, I was always a fan of spinach artichoke dip. But once I went vegan, almost none of my favorite dips were dairy-free, egg-free and meat-free, making me question where I could find vegan dips for eating with chips or veggie sticks (carrot sticks with hummus, hi!) or how I could make my own. Turns out, there’s a ton of different options for making traditional dairy-based dips vegan!
What sets this Vegan Cheesy Spinach Artichoke Dip apart is its ability to create a symphony of flavors using plant-based ingredients. While dairy products traditionally provide the creaminess and cheesiness in dips, this recipe elevates vegan substitutes to new heights. The absence of animal-derived ingredients not only makes it suitable for those with dietary restrictions but also aligns with a compassionate and sustainable approach to food.
Moreover, this vegan dip is a celebration of vibrant and nutrient-rich plant-based ingredients. Fresh spinach, packed with vitamins, minerals, and antioxidants, adds a burst of color and nourishing goodness to each spoonful. Artichoke hearts, known for their delicate flavor and tender texture, lend a satisfying chewiness that perfectly complements the creaminess of the dip. It’s a combination of ingredients that showcases the versatility and beauty of plant-based cuisine.
Why You’ll Love This Vegan Cheesy Spinach Artichoke Dip Recipe
Flavorful Party Dip: Despite being vegan, this recipe manages to create a creamy and flavorful dip with a cheesy, nutty flavor. (Nutritional yeast, a common ingredient in vegan cooking, adds a cheesy flavor to this recipe). Additionally, the sautéed onion and garlic base make this a great recipe and the perfect appetizer for a party!
Nutrient-Dense: The dip incorporates spinach and artichokes, both of which are nutrient-rich. Spinach is packed with vitamins, minerals, and antioxidants, including vitamin A, vitamin C, iron, and folate. Artichokes are a good source of fiber, vitamin K, and antioxidants. This is the perfect dip to add more plant-based nutrition to your diet!
Substitutions: Dry Ingredients
Nutritional Yeast: Otherwise known as “nooch,” this powder is full of B vitamins and tastes somewhat cheesy, making it one of the most popular vegan alternatives (and my favorite way) to get a cheesy flavor in recipes. You can find this in health food stores or in the natural aisle of grocery stores.
Spinach: Spinach is the most neutral green to use here. Basil, parsley and other herbs will lend a strong taste, but spinach provides a lot of nutrients, as well as the green color, all while not being too strong in flavor.
Almond Meal: You can substitute almond meal instead of almond flour. The only difference between them is that almond meal uses almonds with the skin and is coarser in texture, and almond flour uses blanched almonds and is finer. You can make either of these by grinding almonds in a spice grinder until a flour forms, either with or without their skins (either grind whole almonds to get almond meal, or blanched and slivered almonds for almond flour).
Substitutions: Wet Ingredients
Artichokes: I used a glass bottle of artichokes that were bottled in oil, but you can also use the same proportion of canned artichokes instead, adjusting for the milk as described under the oat milk substitution below. Make sure to drain out any excess water from the can before blending as well.
Lemon Juice: Use fresh lemon juice for best results. Bottled lemon juice is the next alternative, or lime juice.
Oat Milk: Substitute another neutral-flavored non-dairy milk. If using artichokes that are canned and not in oil, then increase the milk by a tablespoon.
Olive Oil: Substitute avocado oil instead of olive oil. There isn’t much oil used in this recipe aside from this olive oil and the oil in the artichoke bottle. For an oil-free version, sautéing in vegetable broth can be a great option instead.
Vegan Cheesy Spinach Artichoke Dip Recipe Notes
- Feel free to adjust the seasoning according to your taste preferences. You can add additional herbs and spices like paprika, onion powder, or dried herbs for extra flavor.
- This recipe can be easily customized. If you prefer a spicier dip, you can add red pepper flakes, chili flakes or diced jalapeños. You can also add other vegetables like chopped bell peppers or sun-dried tomatoes for variation.
- Add Italian seasoning into the mixture for more flavor before baking!
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If you make this Vegan Cheesy Spinach Artichoke Dip Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Cheesy Spinach Artichoke Dip Recipe
Equipment
- Blender
- Skillet
- Oven
- 8"x8" Baking Tray
Ingredients
- ¼ cup olive oil
- 10 small-medium cloves garlic finely grated
- ⅔ medium white onion diced
- 1 cup + 3 tbsp oat milk
- ⅓ cup + 4 tsp nutritional yeast
- 2 tbsp lemon juice
- 1¼ cup almond flour
- 1 tsp salt
- ½ tsp black pepper
- 1 cup artichoke hearts, marinated in oil chopped
- 4 cups fresh spinach packed
Instructions
- Preheat the oven to 375 F.
- Heat a skillet over low-medium heat. Once it's hot, add the oil, garlic, and onion. Sauté for 3-4 minutes, until the onions are turning golden brown and caramelized.
- Remove from the heat and set this aside.
- To a blender cup, add half of the sautéed garlic and onion mixture, milk, nutritional yeast, lemon juice, almond flour, salt and pepper. Blend until a creamy sauce forms. Taste test the dip and add more nutritional yeast for cheesiness, or salt and pepper if needed.
- Set this aside.
- Heat the skillet with the remaining onion and garlic over medium heat. Add spinach and artichokes.
- Sauté for a few minutes, until the spinach is wilted and reduced in size. Remove from the heat, and add the entire mixture in the skillet to the blender cup with the original blended dip.
- Blend it all together until smooth. Then pour the dip into a greased baking tray.
- The final step is to bake the dip, for just 6 minutes. Then remove from the oven.
- Serve as a dip with chips, a baguette or your favorite dipping items.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days. Reheat in the microwave or oven, adding in more milk as needed to avoid drying out the dip.
- Adapted from this recipe.
