This easy vegan baked spinach & artichoke dip is so creamy, tasty, & can be eaten warm or cold. Make this with just a few simple ingredients and a few minutes! Use this recipe next time you need to bring a dish somewhere!
Any good party, get-together, or potluck almost seems to require a big pan of hot spinach artichoke dip. Normally filled with cheese and cream, this recipe is a vegan alternative that will fool the whole party!
This vegan spinach artichoke dip will use a few ingredients that are what I call "niche vegan ingredients." These are things such as vegan mayonnaise, vegan meat, or vegan yogurt; things with a specific purpose to be a vegan alternative. Some of these are harder to find, so I will offer alternatives at the bottom of the post!
What You'll Need:
- Olive Oil
- Vegan Butter
- Shallot
- All-Purpose Flour
- Unsweetened Plant-Based Milk
- Baby Spinach
- Vegan Greek-Style Yogurt
- 14 oz Can of Artichokes
- Vegan Mayonnaise
- Garlic Powder, Onion Powder, Red Pepper Flakes, Salt
How To Make Vegan Spinach Artichoke Dip:
Thankfully, this recipe is so simple, and it can be served warm or cold!
First, Create a Roux
Start by melting ½ of a tablespoon of vegan butter with ½ of a tablespoon of olive oil in a warm pan.
To this, add your diced small shallot and stir until the shallot becomes slightly translucent.
Then, add 1 tablespoon of all-purpose flour and immediately whisk in with the butter and shallot.
Allow the flour to cook and become slightly darker in color, then add ½ cup of unsweetened plant milk.
Whisk immediately until you have a smooth but thick sauce.
Finally, add in a 6-ounce bag of roughly chopped baby spinach and stir into the roux. Cook until the spinach is lightly wilted, but not cooked all the way down. Add the salt, garlic powder, onion powder, and red pepper flakes to your liking.
Next, Create the Dip!
Remove the spinach mixture from the heat and add to a large mixing bowl.
Add in the drained artichoke hearts (chopped), ¾ cup of vegan yogurt, ¼ cup of vegan mayonnaise. Stir until very well combined.
At this point, I chose to add 1 extra cup of raw chopped spinach to improve the texture. I did this also because I know that the spinach will cook more in the oven. If you choose to eat this cold, you may or may not want to omit this step!
Finally, Bake the Spinach Artichoke Dip
Pre-heat your oven to 350 degrees
Take a small baking dish or casserole dish and rub the inside of it with oil or butter to prevent sticking.
Add the spinach artichoke dip to the baking dish. Bake for 30 minutes until it begins to bubble.
Serve with chips and enjoy!
Ingredient Substitutions:
To make this gluten free, I would recommend using a gluten-free flour alternative for the roux. Or use a small amount of a cornstarch slurry to replicate that thick sauce.
The shallot can be replaced with ½ of a regular white or yellow onion, as well as some garlic.
If you hate artichokes, feel free to omit them entirely! I would add at least an extra 3 ounces of spinach if you choose to omit the artichokes.
Instead of using vegan mayonnaise and vegan yogurt, you can always opt for a healthier version using cashew cream. This will result in a different, slightly cake-y, texture. Be sure to combine the cashew cream with plenty of salt and a bit of lemon juice.
Although I haven't myself tried this, I also think a can (or two) of full-fat coconut milk could work in this recipe in place of the vegan mayo and yogurt, as well as the flour for the roux. It will have a slightly sweeter taste, so be sure to season it properly.
📖 Recipe
Vegan Baked Spinach And Artichoke Dip
Ingredients
- ½ tablespoon Olive Oil
- ½ tablespoon Vegan Butter
- 1 Small Shallot Diced
- 1 tablespoon All-Purpose Flour
- ½ cup Unsweetened Almond Milk
- 6 ounces Baby Spinach (plus one extra cup)
- ¾ cup Vegan Yogurt
- 14 ounce can Quartered Artichoke Hearts
- ¼ cup Vegan Mayonnaise
- Garlic Powder, Onion Powder, Red Pepper Flakes, Salt
Instructions
- Roughly chop the spinach and dice the shallot. Also, drain and chop the artichoke hearts.
- Melt the butter and olive oil in a pan or pot
- Sautee the shallot until translucent
- Once translucent, whisk in the flour. Cook the flour until golden
- Once the flour is cooked, whisk in the almond milk until you achieve a smooth but thick sauce
- Add seasonings to the sauce, then stir in the chopped spinach
- Combine the spinach well with the sauce until lightly cooked, but not fully wilted
- Remove from heat and add to a large mixing bowl with the chopped artichoke hearts, vegan mayonnaise, and vegan yogurt
- Use a wooden spoon and combine well. Mix in the extra cup of raw chopped spinach
- If eating this dip cold, stop here. If not, continue
- Preheat oven to 350°
- Smear butter or olive oil around a small baking/casserole dish
- Add the spinach and artichoke dip mixture to this dish and bake for 30 minutes, or until the top is slightly golden and the dip is bubbly
- Let the dip cool and enjoy with tortilla chips
Emily says
Could one turn this into a casserole by adding rice and baking w/ breadcrumbs/veg parm on top??
Emily says
Hi! That sounds like a delicious idea! I'm not sure what the cook time would be and/or how much liquid would need to be added to cook the rice, but it may just be easiest to pre-cook the rice and add it in, then bake!