Enjoy this delicious vegan spinach artichoke dip recipe in a pumpernickel bread bowl or as a dip for any of your favorite goodies! It’s packed with flavor and I could honestly eat this by the spoonful.
Skill: Easy | Time: 30 min | Servings: 6
Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian!
This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.
Making Dairy Free Spinach Artichoke Dip
Classic spinach artichoke dip recipes are packed with dairy. So what’s a vegan (or person unable to eat dairy) to do?
Find creative ways around the dairy products in a recipe of course!
While you can certainly opt for vegan or non-dairy versions of sour cream, mayonnaise and cheese (common in non-vegan recipes) these ingredients can be expensive and aren’t accessible to everyone.
So, I’ve decided to make this spinach artichoke dip recipe with relatively simple ingredients. We’re replacing most of the “dairy” with white beans and cauliflower. Together, these two ingredients make for quite a creamy dip, plus they are packed with nutrition which is a nice bonus!
Nutritious Spinach Artichoke Dip?
While I don’t like to classify foods as healthy or unhealthy, it’s nice to talk about the nutrition any recipe provides!
This particular vegan spinach dip contains a nice amount of fiber, mostly coming from the beans and cauliflower. There’s also some tasty plant-based protein in the beans and some in the almonds.
Let’s not forget about healthy fats! Fats are important to help with nutrient absorption (especially all the beta carotene and vitamin K in that spinach!) but they are also critical for flavor.
Fats provide lots of deliciousness to all recipes and helps keep us satisfied, not to mention fuller for longer. We’re using heart healthy fats in this recipe with the almonds and olive oil.
This spinach artichoke dip tastes even better if you drizzle some olive oil across the top and bake the dip for 15 minutes before serving! Alternatively, if you have vegan cheese shreds, that’s a tasty option to bake onto the top of this dip.
How to Serve Vegan Spinach Artichoke Dip
We always serve our spinach artichoke dip with pumpernickel bread because it’s a classic flavor combo. If you don’t like pumpernickel, or can’t have it, there are lots of other options for what to serve with your vegan dip, including:
- Pita bread triangles (delicious baked!)
- Crackers
- Vegetable sticks
- Tortilla chips
- Slices of baguette (can toast them for a nice crunch)
- Pretzels (crunchy or soft)
- Bread sticks (crunchy or soft)
As you may have gathered, most of these options are bread or bread alternatives (except vegetable sticks, haha). You just can’t beat dipping satisfying breads into creamy sauces.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Tasty Vegan Appetizer Recipes
Vegan Spinach Artichoke Dip (Dairy Free)
Equipment
- Large pot
- Cutting Board
- Knife
- Blender
Ingredients
- ½ medium cauliflower (cut into florets)
- 1 small-medium onion , diced
- ½ C almonds (or cashews/ sunflower seeds)
- 1 C water
- 2 tbsp olive oil
- 1 540 mL can white beans , drained and rinsed
- 1 398 mL / 14 oz can artichoke hearts (canned in water)
- 2 tbsp artichoke water (liquid from the can; discard the rest)
- 150 g frozen spinach , thawed
- ½ C soy milk , unsweetened (or another plant milk)
- ⅓ C nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Old Bay seasoning (or another seasoning salt)
- 1 tsp salt (to taste)
Instructions
- Place the cauliflower florets (half a medium cauliflower), diced onion (1 small-medium onion), ½ C almonds and 1 C water into a pot. Bring the pot to a boil then lower to medium heat and cook until the cauliflower is fork-tender (approx. 10-12 minutes). Reserve ½ C of this cooking water and discard the rest.
- Open the can of artichoke hearts and reserve 2 tbsp of the liquid. Add this 2 tbsp of liquid to a blender or food processor. Drain away the rest of the liquid and chop the artichoke hearts into small pieces.
- Thaw the spinach (150 g) (I use the thawing setting on my microwave). Strain as much water as you can from the spinach.
- Place the vegetable and almond mixture into the blender or food processor (that already has the 2 tbsp artichoke liquid) along with the ½ C of reserved cooking water. Put all the remaining ingredients except for the artichokes and spinach, into the blender or food processor.
- Blend or process the mixture until it is smooth and creamy in texture. This may take a few minutes depending on your blender or food processor. You may need to add extra non-dairy milk to help it blend.
- Scrape the mixture out of the blender or food processor into a large, oven safe dish. Stir in the spinach and chopped artichoke pieces and mix them through (you will likely have to work to separate the pieces of spinach so they are evenly distributed).
- You can serve as-is or bake at 350 °F for 20-25 minutes, until the top is going golden brown.
- Pour into a pumpernickel bread bowl, or serve with bread, crackers, pita, and/or vegetables to dip.
Vegan Burrito Bowl Recipe with Guacamole and Black Beans
Leave a Reply