Impress all your friends with this extra creamy and rich vegan Spinach Artichoke Dip – a warm dip or spread that is perfect for your next party.
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Veganism is not about restriction. It’s about finding creative and resourceful ways to take the animals out of your favorite foods.
I first learned this lesson at a vegan Super Bowl party.
I was newly vegan, a couple of months in, and celebrating the 2nd biggest food holiday with 6 of my favorite vegan friends. We were all fairly new to veganism and were fully into impressing one another with our vegan culinary skills. I still remember the incredible spread of BBQ tofu skewers, towering nachos, double chocolate football-shaped cupcakes, and so much more. But what I remember most vividly about that Super Bowl Sunday spread was a warm creamy and tangy vegan spinach artichoke dip.
While my friends were watching the big game, I must have eaten half that dip as I lingered around the food admiring all the incredible food.
It was then that I realized the whole world of exciting cuisine that was opening up to me.
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Frozen Spinach
- Artichoke Hearts
- Sour Cream – There are a lot of vegan cream cheeses and sour creams on the market. I suggest looking for Daiya or Tofutti brands. You can also make homemade sour cream.
- Garlic
- Vegan Cream Cheese – I recommend either Daiya or Tofutti. You can also make homemade cream cheese.
- Vegan Parmesan – I recommend Violife parmesan. It is creamy, melty, and tastes exactly how I remember parmesan to taste. If you don’t have access to Violife, you can make your own parmesan.
- Pepper
Recommended Equipment
You don’t need much to make this recipe at home. All you need is a chef’s knife, mixing bowls, and a cast-iron skillet or casserole dish. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Spinach Artichoke Dip
Step One – Mix the Ingredients
Drain all the excess water out of the thawed spinach and place in a large bowl with the vegan sour cream, artichoke hearts, and garlic. Stir to combine.
Add vegan cream cheese, 3/4 cup vegan parmesan, and pepper. Stir again until all the ingredients are evenly distributed.
Step Two – Bake the Dip
Transfer your mixture into a large casserole dish or cast-iron skillet and bake for 25 minutes until the top is golden brown and the dip underneath is bubbling up. Turn the oven to broil and broil the top for 2-3 minutes longer.
Serving and Storing
Serve it warm with fresh baguette, crackers, or vegetables.
Store leftover spinach dip in the refrigerator for up to 5 days. It can be eaten cold or gently warmed up in the oven or microwave.
Tips and Tricks
- Make sure to thoroughly drain your spinach before adding it with the ingredients. Otherwise, your dip will have excess water in it. Alternatively, you could use about 8 cups of packed fresh spinach. If you are doing that, make sure to steam the spinach first so that it incorporates better.
- There are many varieties of vegan cream cheese and sour cream available. My favorite brand is Tofutti.
- This can be made in advance. You can prepare the dip the night before. Before baking it, cover it and place it in the refrigerator. Pull it out to bake the next day.
More Vegan Dips & Spreads
- Cauliflower Queso
- Smoked Jalapeño Cheddar Cheese Ball
- Roasted Garlic Hummus
- Keto Cauliflower Hummus
- Restaurant-Style Guacamole
Vegan Spinach Artichoke Dip
Ingredients
- 1 (10 ounce) package of frozen spinach, thawed and drained
- 1 (14 ounce) can of artichoke hearts, drained and chopped
- 1/2 cup vegan sour cream
- 4 cloves garlic, minced
- 8 ounces vegan cream cheese
- 3/4 cup vegan parmesan + more to sprinkle on top
- 1/4 tsp pepper
Instructions
- Preheat the oven to 375.
- Drain all the excess water out of the thawed spinach and place in a large bowl with the vegan sour cream, artichoke hearts, and garlic. Stir to combine.
- Add vegan cream cheese, 3/4 cup vegan parmesan, and pepper. Stir again until all the ingredients are evenly distributed.
- Transfer the dip into an 8" cast iron skillet or similar sized baking dish. Bake for 25 minutes until light brown and bubbling slightly underneath.
- Turn oven to broil and broil for 2-3 minutes to get the top a slightly darker brown. Remove from oven and serve immediately with a toasted baguette or crackers.
Notes
- Make sure to thoroughly drain your spinach before adding it with the ingredients. Otherwise, your dip will have excess water in it. Alternatively, you could use about 8 cups of packed fresh spinach. If you are doing that, make sure to steam the spinach first so that it incorporates better.
- There are many varieties of vegan cream cheese and sour cream available. My favorite brand is Tofutti.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Nathalie says
I have made this many times, and it always turns out great! Last night, I took it to a shrimp boil, and everyone partook of it – even those who weren’t plant-based, and nobody was the wiser.
Jana says
This was so delicious! I never leave reviews, but felt I had to. Easy to make and super yummy!
Mae says
I made this for Thanksgiving for my vegan husband and it was a huge hit. It’s so delicious – you would never know it’s vegan!
Nicki says
So delicious! I’ve tried several vegan spinach/artichoke dip recipes and this is by far the best! This will be my go-to 🙂 Thanks for another great recipe!
Rejeanne says
You are really 12 years old??!!! 🙂 I think you inverted the numbers hehehee
Sonia says
Hello – I was wondering what brand vegan cream cheese and vegan sour cream do you recommend for this recipe. Not all vegan cream cheeses and sour creams taste the same, so I wanted to know what your brand suggestions were. Please let me know! Thank you 🙂
Sarah says
I like Tofutti brand. Daiya is also a good option.
Aishling says
Could I use nutritional yeast instead of the vegan Parmesan?
Sarah says
Yeah, you’ll miss out on some of the intended flavor, but it should still be good! Also you can easily make your own vegan parm with a nutritional yeast base. Here’s my recipe.
Erin L. says
Can I make this using fresh spinach?
Sarah says
Yes you could. You will need quite a lot and you should wilt it down with steaming it before mixing it with the ingredients.
Jennifer says
Any reason why I couldn’t prep this the night before and cook the next day? I’m not a cook, and am fairly new to vegan lifestyle.
Sarah says
Yes, you could prep this the night before and cook it the next day. That should be just fine!
Valerie says
Ok so I usually don’t leave comments on things but I wanted to tell you that this is delicious. I’m not a great cook so this was super easy for me to make. I missed Spinach artichoke dip soooo much since going vegan and I thought noooo way this even touches the actual cheese version. But you proved me wrong. Thank you!!!
Sarah says
Yay! So glad you liked it.
Billy says
Thank you so much for sharing this recipe – it looks delicious! Can’t wait to make this at home for my family.
Sarah says
Enjoy!
JenaLee says
Oh my gosh! I am so glad I found your web page! All the recipes so far look delish! I have adopted a vegan diet once before due to health issues and never have I ever been healthier in my entire life! Fast forward to where I am now. Unhealthy and dealing with some potentially serious health issues again and I ran into your page! My BF is a carnivore meat and potatoes and so I am trying to find things that he will eat too so I’m not always cooking two separate meals. Well, some of this looks so good! Here is hoping to healthy, cruelty free, and happy Bf cooking! Thank you for posting these!
Amy Katz from Veggies Save The Day says
So delicious AND so easy! It’s amazing with all the vegan products on the market now we can make practically anything vegan!
Ashley Bianchi says
Loved it! It was a hit at a party where no one else is vegan. I couldn’t find sour cream so I made my own, and I was still very happy with the results. I will definitely be making this again!
Sarah says
Yay! Glad it was a hit.
Sheila says
I am leaning towards being vegan and thank you for the inspiration. I am glad to hear that it’s not totally restrictive but it calls for creativity. Thank you for the inspiration. Will try to make the switch gradually.