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
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.
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.
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 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
Servings: 6
Calories: 185kcal
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.
Used only cashews, but didn’t change anything else. It was excellent.
Excellent , thank you
Looks delicious! Can’t wait to try this.
let me know how you like it
I’m going to make this tonight, but we don’t get miso here. Please could you suggest an alternative to miso?
you can omit it & just increase the amt of nutritional yeast
Fantastic made this tonight was superb. Thank you
Awesome
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:))
Oh I’m so glad that you both enjoyed this! 🙂
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!
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!
awesome!
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?
yes you can serve it cold or warm.
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!
Going to make this tomorrow! Looks amazing as usual xoxo
thanks!
How essential is miso as I don’t have any miso
omit it. add more nutritional yeast if needed when you taste before broiling.
More for me 😀
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!
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.
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. 🙂
it depends on the crowd. Some people might still turn their noses up anyway 🙂
Just made this for a potluck tonite. All gone within minutes!! Love that theres less nuts in this one.
Oh WOW! It sounds soon good! I have too try it out 😀
Hi, do you use fresh or frozen spinach?
Love your recipes. Thx
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.
Thanks a lot for your quick reply.
I have everything in the house but the tapioca flour. Can I use arrowroot, potato starch or cornstarch?
potato