If you're looking for a vegan spinach artichoke dip recipe for your plant-based gathering, rest assured that we've got you covered. Everyone loves a cheesy spinach artichoke dip as a starter, and it's often the star of the appetizer table. This creamy dip is the vegan goodness everyone needs to get the party started.
How to Make Vegan Spinach Artichoke Dip
This appetizer is best served hot. It makes 6 servings.
- 2 tablespoons oil
- 1 onion, thinly sliced
- 3 cups baby spinach
- 3 garlic cloves, minced
- 1 (14-ounce) can water-packed artichoke hearts, drained and chopped
- 1 cup vegan mayonnaise
- 1 (3-ounce) package vegan cream cheese, softened
- ½ teaspoon sea salt
- 1 cup grated vegan Parmesan cheese
- ½ teaspoon Tabasco (optional)
Serve with a bowl of tortillas, pita chips, or even thinly sliced and toasted French bread.
- Preheat your oven to 350°F.
- In a large skillet, heat the oil on medium-high until it shimmers.
- Add the onion and cook, stirring occasionally, until the onions are soft.
- Add the spinach and cook, stirring occasionally, until the spinach is wilted.
- Add the garlic and cook together. Cool the spinach mixture.
- In a food processor, combine the onion and spinach mixture with the artichokes, mayonnaise, cream cheese, salt, cheese, and Tabasco if desired. Pulse for 10 to 20 one-second pulses until well combined.
- Spread in an 8-inch square baking dish. Bake uncovered in the preheated oven for 25 to 30 minutes, until the dip is bubbly.
Add some acid by including the grated zest of one lemon when you add everything to the food processor.
The great thing about this recipe is that you can easily turn it into other tasty appetizers. The options are endless, and the best part is they're also vegan-friendly.
Spinach and Artichoke Dip in a Bread Bowl
A bread bowl isn't only pretty for the eyes but also makes for an incredible 2-in-1 dish. All you need is a whole round of bread of your choice. Use a bread knife to cut a circle on top of the bread and scoop the inside. Fill your bowl with the freshly made vegan spinach artichoke dip.
You can never go wrong with stuffed mushrooms, especially if you're looking for other vegan recipes to serve. Wash and pull the stem off 12-15 baby bella or cremini mushrooms and fill the mushroom caps with unbaked dip mixture. Grease a baking tray and pop them in your preheated oven for 25 minutes.
Don't let your day-old spinach artichoke dip go to waste. Instead, turn them into a gooey grilled cheese. All you have to do is get two pieces of toast and spread some vegan butter. Spread your dip across your toast and lay on your favorite vegan cheese and the leftover dip. Grill until the bread is golden brown and the cheese is melted.
Make Vegan Spinach Artichoke Dip Your Star Appetizer
Whether you're planning a Super Bowl party, a baby shower, or a holiday celebration, this vegan spinach artichoke dip will have everyone raving. Not only is it quick to make, but don't be surprised if it's the first appetizer to be wiped out.