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    Home » superbowl

    Vegan Spinach Artichoke Dip Recipe 30 Mins!

    Published: Jan 31, 2019 · Modified: Feb 13, 2019 by Richa 41 Comments

    Jump to Recipe   Print Recipe

    Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes! This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree.  Jump to Recipe 

    Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. #Vegan #veganricha #spinachartichokedip #recipe Can be glutenfree, nutfree.

    Planning the Superbowl Party?! Add this creamy spinach artichoke dip to the line up. 

    Simple everyday ingredients, no cream cheese, Easy, creamy, cheesy and delicious! This Vegan Spinach artichoke comes  together within minutes, needs just 1 skillet and is a crowd pleaser. Scoop it up warm bread, pita bread, chips, carrots, or veggies. This dip also makes a great addition to wraps, topping on a pizza, or  spinach artichoke melt sandwich.  Add some roasted veggies or greens and a good helping of the dip and grill for a melty creamy sandwich.

    Lets make this! Change up the flavor, herbs to preference while cooking it in the skillet. See Recipe notes for nutfree and glutenfree options. 


    our Vegan Spinach Artichoke Dip in a cast iron skillet

    More Ideas for Gameday

    • Vegan Pizza Dip! Layers of Cashew mozz, tomato, sauce, herbed mushrooms!
    • Spicy Baked Breaded Cauliflower bites with Celery Ranch.
    • Kung Pao Cauliflower
    • Jalapeno Popper Dip and Jalapeno Poppers. 
    • Baked Garlic Fries with Garlic Tahini Sauce. 
    • Thai Dip with Peanut sauce. 

    Vegan Spinach Artichoke Dip Ingredients in bowls and measuring cups Onion and garlic getting sauteed in a cast iron skillet for our Vegan Spinach Artichoke Dip Vegan Spinach Artichoke Dip Process picture with spinach and chopped artichokes getting cooked in a cast iron skillet Vegan Spinach Artichoke Dip Process picture with cream sauce added to the spinach artichoke mixture in a cast iron skillet Vegan Spinach Artichoke Dip in a cast iron skillet

    How to Make a great Spinach Artichoke Dip

    • The base for this creamy dip is a mix of nuts. Cashews can get pretty expensive, so I use them in combination with walnuts or other nuts for the sauce. 
    • Additional thickener such as tapioca starch also helps make a creamy thick dip without needing cups and cups of nuts. 
    • The dip is getting cooked on a skillet, so taste and adjust to preference in the process.
    • The dip is easily made glutenfree with gf breadcrumbs or omitting the breadcrumb topping, or use vegan parmesan topping instead. 
    • For nut-free, use pumpkin seeds and some tofu for volume.

    Vegan Spinach Artichoke Dip in a cast iron skillet

    Print Recipe
    5 from 11 votes

    Vegan Spinach Artichoke Dip Recipe

    Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Appetizer, Snack
    Cuisine: American, Vegan
    Keyword: spinach artichoke dip, superbowl dip, vegan artichoke dip
    Servings: 6
    Calories: 185kcal
    Author: Vegan Richa

    Ingredients

    • 1/4 cup (32.25 g) cashews ,raw cashews soaked for an hour if needed, (use macadamia nuts or almonds for cashewfree), see Notes for nutfree
    • 3 tbsp walnuts (scant 1/4 cup), or use more cashews
    • 1 cup (236 ml) non dairy milk , such as almond or soy
    • 2 tbsp nutritional yeast
    • 2 tsp lemon juice
    • 1 tsp miso
    • 1/4 tsp (0.25 tsp) salt
    • 4 tsp tapioca starch
    • 1 tsp oil , or use broth for sauteeing
    • 1/2 (0.5) onion finely chopped
    • 3 cloves of garlic finely chopped
    • 1/4 tsp (0.25 tsp) red pepper flakes
    • 2 tsp fresh chives or 1 tsp dried
    • 5 oz spinach **
    • 14 oz can of artichoke drained and chopped
    • 1/2 tsp (0.5 tsp) salt divided
    • 1/4 cup (81 g) breadcrumbs mixed with 1/2 tsp olive oil

    Instructions

    • Blend everything from cashews till tapioca starch until smooth creamy mix. (blend for a minute, then let it sit for 5 then blend again)
    • Heat a cast iron skillet over medium heat. Add oil or broth. 
    • Add onion, garlic and pinch of salt and cook until golden. Transfer a third of the onion mixture to the blender with the cream sauce and blend and set aside.
    • Add pepper flakes and chives to the skillet and mix in. Add spinach and salt and cook for 1 min(2 mins) if spinach has too much moisture. **
    • Add artichokes and mix in. Cook for another minute or 2 to heat up well.
    • Add the blended cream sauce and mix in. Continue to cook for 2-3 mins to thicken. Stir frequently to avoid sticking to the bottom. Taste carefully and adjust salt and flavor. Add salt and onion powder if needed. (You can store this dip refrigerated for upto 3 days. Broil when ready to serve).
    • Sprinkle breadcrumbs all over, then put in the oven and broil for 4-5 mins. (or bake at 450 deg F if you dont have the broil option)
    • Serve hot with crusty bread, crackers, chips, veggies. Use the dip in wraps or make a melt sandwich. Add roasted veggies or mashed beans and the dip and put in a panini press to grill.

    Notes

    Nut-free: Use 1/3 cup pumpkin seeds and 1/4 cup tofu instead of the nuts. Add 1 tsp more tapioca starch to the cream mixture. 
    Glutenfree: Use glutenfree breadcrumbs, or vegan parm, or omit the topping.
     
    ** You can use fresh(chopped), or frozen spinach(thawed for a few mins). Cook for a minute to wilt fresh spinach and 3-4 mins to cook out the moisture from frozen spinach at step 4. 
    Nutrition is for 1 of 6 portions. 

    Nutrition

    Nutrition Facts
    Vegan Spinach Artichoke Dip Recipe
    Amount Per Serving
    Calories 185 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1g6%
    Sodium 402mg17%
    Potassium 258mg7%
    Carbohydrates 12g4%
    Fiber 3g13%
    Sugar 1g1%
    Protein 5g10%
    Vitamin A 2900IU58%
    Vitamin C 22.4mg27%
    Calcium 103mg10%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Herbivore Hex

      April 04, 2022 at 5:51 pm

      5 stars
      This was soooo good! Two of us ate almost the entire pan with celery sticks and toasted French bread. delightful. Will make this again.

      Reply
      • Vegan Richa Support

        April 06, 2022 at 10:54 am

        wow! love your name too

        Reply
    2. marlene

      February 15, 2022 at 10:35 am

      5 stars
      love this! i doubled the amount of cashews because i wanted a creamier, thick texture. thank you!

      Reply
      • Richa

        February 15, 2022 at 5:48 pm

        Awesome

        Reply
    3. Jeanne Rose

      December 29, 2021 at 11:53 am

      I can’t get tapioca starch where I am, can i use cornstarch?

      Reply
      • Richa

        December 29, 2021 at 12:08 pm

        Yes

        Reply
    4. Marilia

      December 15, 2021 at 5:48 pm

      5 stars
      I love this recipe and everything from Richa. I highly recommend her book too! I’ve made this several time as a dip, but also used as a pasta sauce, like she recommended under her artichoke pasta bake. It’s delicious! But my only hiccup with it is that it kinda turns a little grey. I wonder why.. is it the walnuts? My miso? I wish it had a more appealing color, but the taste is a hit every time!

      Reply
      • Vegan Richa Support

        December 17, 2021 at 9:39 am

        so sweet Marilia, thank you – it’s normal – it’s the artichokes

        Reply
      • Richa

        December 27, 2021 at 4:38 pm

        Also use all cashews. The walnuts do add some color

        Reply
    5. Eline

      March 15, 2021 at 9:05 am

      5 stars
      Used only cashews, but didn’t change anything else. It was excellent.

      Reply
      • Vegan Richa Support

        March 15, 2021 at 3:04 pm

        Excellent , thank you

        Reply
    6. Jivan Dios

      March 15, 2021 at 2:07 am

      Looks delicious! Can’t wait to try this.

      Reply
      • Vegan Richa Support

        March 15, 2021 at 3:03 pm

        let me know how you like it

        Reply
    7. Jo

      December 22, 2020 at 8:02 pm

      I’m going to make this tonight, but we don’t get miso here. Please could you suggest an alternative to miso?

      Reply
      • Vegan Richa Support

        December 23, 2020 at 11:58 am

        you can omit it & just increase the amt of nutritional yeast

        Reply
    8. Michelle

      October 17, 2020 at 7:18 pm

      5 stars
      Fantastic made this tonight was superb. Thank you

      Reply
      • Richa

        October 17, 2020 at 8:02 pm

        Awesome

        Reply
    9. Melinda

      July 13, 2020 at 2:31 pm

      5 stars
      I made this today and it was delicious!
      I left the miso out as I didn’t have it on hand and added a bit more salt.
      My 2yr old son had this as a spread on a rice cake,he asked for more:))

      Reply
      • Vegan Richa Support

        July 13, 2020 at 3:53 pm

        Oh I’m so glad that you both enjoyed this! 🙂

        Reply
    10. Catherine M.

      January 09, 2020 at 1:39 pm

      5 stars
      This recipe is AMAZING!! I added 1/4 tsp. of onion powder, 1/4 tsp. MSG, and an additional 1/4 tsp. salt.
      My search is over for the perfect plant based sprinach artichoke recipe!

      Reply
    11. Laura

      December 19, 2019 at 11:50 am

      5 stars
      Delicious! I subbed/used all cashews, instead of some walnuts, unsweetened almond milk, frozen spinach and white wine vinegar for the acid. Love your site!

      Reply
      • Richa

        December 19, 2019 at 11:53 am

        awesome!

        Reply
    12. christine malek

      August 01, 2019 at 10:01 am

      sounds delish! If you are omitting the breadcrumbs on top do you still need to broil it before serving or can this be made ahead and eaten cold?

      Reply
      • Richa

        August 01, 2019 at 10:33 am

        yes you can serve it cold or warm.

        Reply
    13. Carol

      February 03, 2019 at 2:51 pm

      5 stars
      Just made this! It’s Delish! A real crowd pleaser.
      I Used fresh spinach and vegan Parma on top.
      I love that you can make ahead and then just broil at the end.
      Thank you for this and all your yummy recipes!

      Reply
    14. Rachel

      February 02, 2019 at 3:48 pm

      5 stars
      Going to make this tomorrow! Looks amazing as usual xoxo

      Reply
      • Richa

        February 02, 2019 at 4:04 pm

        thanks!

        Reply
    15. Anh

      February 01, 2019 at 9:06 pm

      How essential is miso as I don’t have any miso

      Reply
      • Richa

        February 01, 2019 at 11:20 pm

        omit it. add more nutritional yeast if needed when you taste before broiling.

        Reply
    16. arj

      February 01, 2019 at 11:48 am

      More for me 😀

      Reply
    17. arj

      February 01, 2019 at 8:15 am

      2 questions:

      1. Can I use tapioca “pearls” instead of starch? (That’s what I found at my store.)
      2. What size skillet? My case iron is small, only 8″, and not sure if too small. If so, what other pan can I put in for broiling? Pyrex pie or square dish for example?

      Thank you!

      Reply
      • Richa

        February 01, 2019 at 10:26 am

        1. no the pearls dont work the same way, i’ve tried. you can use a different starch
        2. 9 inch. 8 inch should work, it might be tricky to mix in it coz it might get a bit full, thats all. or transfer to a baking dish, glass or stoneware.

        Reply
        • arj

          February 01, 2019 at 10:36 am

          Thanks for replying! I think I’ll cook it in a 10 in. stainless pan I have for more room, then pile it all in to the 8″ cast iron for the broiling part.

          Thanks! Can’t wait to make this! I’m going to a meat-loving-crowd Super Bowl party and want to have something to bring that I can eat, and that maybe others won’t turn their noses up at because it’s vegan. 🙂

          Reply
          • Richa

            February 01, 2019 at 10:50 am

            it depends on the crowd. Some people might still turn their noses up anyway 🙂

            Reply
    18. Emily

      February 01, 2019 at 12:20 am

      5 stars
      Just made this for a potluck tonite. All gone within minutes!! Love that theres less nuts in this one.

      Reply
    19. Esmeralda

      January 31, 2019 at 12:35 pm

      Oh WOW! It sounds soon good! I have too try it out 😀

      Reply
    20. Nila

      January 31, 2019 at 10:05 am

      Hi, do you use fresh or frozen spinach?
      Love your recipes. Thx

      Reply
      • Richa

        January 31, 2019 at 10:10 am

        you can use either. See step 4. You’ll cook the frozen spinach for a min or so longer so it thaws and cooks the extra moisture out.

        Reply
        • Nila

          January 31, 2019 at 11:41 am

          Thanks a lot for your quick reply.

          Reply
    21. Cora

      January 31, 2019 at 7:25 am

      I have everything in the house but the tapioca flour. Can I use arrowroot, potato starch or cornstarch?

      Reply
      • Richa

        January 31, 2019 at 9:51 am

        potato

        Reply

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