Skip the store-bought vegan dips and cheeses, this vegan spinach artichoke dip is an easy, cheesy, and super creamy spin on a classic! Plus, it’s quick to make and freezer-friendly.

Spinach artichoke dip is a classic crowd-pleaser, so I just had to make a delicious vegan version of it. This vegan spinach artichoke dip features tofu, pumpkin seeds, nutritional yeast, and of course, artichokes and spinach. 

It has a cheesy, creamy consistency, and it is perfect for your next date night or pot luck party. Plus this vegan dip is completely nut-free, gluten-free, and oil-free.

Why You’ll Love This Recipe

  • As the name suggests, this dip has spinach and artichokes. Both filled with nutrients, including fiber, combined with pumpkin seeds which are packed with magnesium and antioxidants. 
  • No need to buy expensive store-bought vegan alternatives! This vegan spinach artichoke dip is made using inexpensive, whole-food ingredients. 
  • Whip this vegan dip in 30 minutes or less, with no prep time. 
  • No need to be a master chef to make this vegan spinach artichoke dip.
  • It’s a crowd favorite! Be the life of the next party with this delicious dip, even your non-vegans friends will love it. 

Key Ingredients

The ingredients for the vegan spinach artichoke dip, laid out and labeled on a light clear background.
  • Spinach is the source of the green color, but more importantly, it is really good for you!
  • Artichokes in brine or vinegar blend up really creamy, with a savory bite to them.
  • Extra firm tofu makes the hearty and creamy base. As a bonus, it is high in plant-based protein and easy to find in store!
  • Nutritional yeast creates the signature cheese flavor and typically has a boost of B12.

Hack It!

  • Add some spice with a fresh jalapeno or some chili flakes.
  • Swap pumpkin seeds for cashews or sunflower seeds if they are more accessible for you.
  • Serve with veggies like carrots, cucumbers and bell peppers or go for the classic chips and dip combination.
  • If you want to jazz it up, top with a drizzle of olive oil, sesame seeds, or balsamic glaze.

How to Make Vegan Spinach Artichoke Dip

Step 1: Preheat your oven to 400F. While the oven is heating, add all of the ingredients except the spinach to a food processor or high-speed blender. 

Step 2: Blend the mixture until you have a smooth consistency. Then, add in the spinach and blend until it is shredded and mixed throughout the dip.

Step 3: Finally, transfer the mixture to an oven-safe dish and bake for 10-12 minutes or until thoroughly warm. 

Step 4: Enjoy with veggies or nacho chips! Store in the refrigerator for up to 5 days or in the freezer for up to 6 months. 

Frequently Asked Questions

How do I store this recipe?

Store in the fridge for up to 5 days. Although I doubt you will have any leftovers because it tastes so good!

Is this recipe freezer-friendly?

You can store the dip in the freezer for up to 6 months. When you are ready to enjoy it, pop the dip in the oven. You might need to add 5-10 minutes to the baking time if the dip is frozen, or you can defrost it in the refrigerator the night before. 

Is this recipe allergen-friendly?

For the most part, yes. It’s nut-free, gluten-free, and vegan (so no dairy or eggs). If you have a soy allergy, sw3ap tofu for white beans.

More Plant-Based Dips and Sauces

And if you’re looking for a set of recipes you’ll be making again and again, you’re gonna love the PlantYou Quickies Cookbook! It’s the kind of book I wish I had when I became a mom, because it contains over 140 recipes that come together quickly and with minimal prep. PRE-ORDER NOW and get access to some freebies as a huge thank you from me!

The Recipe: Vegan Spinach Artichoke Dip

This oil free, gluten free and vegan spinach artichoke dip will set your taste buds on fire!
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Servings: 1 container
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes

Ingredients

  • 1 block Extra firm tofu, I used 350 grams
  • ½ cup Pumpkin seeds , soaked is best, sub cashews if desired
  • 3 tbsp Nutritional yeast
  • 1 tsp Sea salt, or more to taste
  • 2 cloves Garlic
  • ½ Lemon, Juiced
  • 1 cup Artichokes, Soaked in vinegar or oil
  • 3 handfuls Spinach

Equipment

Instructions 

  • Add all ingredients to a food processor or high speed blender except for the spinach. Blend until a smooth consistency is formed, and add in the spinach at the end to blend until shredded and mixed throughout the dip.
  • Transfer to an oven safe container and bake for 10-12 minutes at 400F until warmed through. Enjoy with veggies or nacho chips.

Notes

  • Add some spice with a fresh jalapeno or some chili flakes.
  • Swap pumpkin seeds for cashews or sunflower seeds if they are more accessible for you.
  • Serve with veggies like carrots, cucumbers and bell peppers or go for the classic chips and dip combination.
  • If you want to jazz it up, top with a drizzle of olive oil, sesame seeds, or balsamic glaze.
Calories: 752.4kcal, Carbohydrates: 57.1g, Protein: 67.4g, Fat: 35g, Saturated Fat: 4.9g, Polyunsaturated Fat: 17.8g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Sodium: 2639.1mg, Potassium: 2185.5mg, Fiber: 27.1g, Sugar: 5.8g, Vitamin A: 8487.6IU, Vitamin C: 84.1mg, Calcium: 729.3mg, Iron: 14.8mg
Cuisine: American
Course: Appetizer, Snack
Author: carleigh