Vegan spinach artichoke dip

Get ready to dive into the creamy, dreamy goodness of this vegan spinach artichoke dip! Made with a blend of creamy plant-based ingredients and packed with the flavors of spinach and artichoke, this dip is sure to be a hit at your next party or game-day gathering.

vegan artichoke spinach dip 11

About this recipe

I love a good dip. The kind of dip that is healthy, satisfying, and easy to prepare. I made this vegan artichoke spinach dip for the first time and fell in love with it. It was the first time I tried it.

I know it is not the original version, with cream and cheese, but how it turned out delicious.

vegan artichoke spinach dip 5

Ingredients

  • Olive oil, onion, garlic
  • Artichoke hearts frozen-thawed and drained. I usually buy it at Whole Foods or Trader Joe’s. You could substitute with canned or jarred ones.
  • Frozen spinach-thawed, I use frozen spinach because it is fast and easy, but you could definitely use fresh. Substitute with kale if needed.
  • Vegan mayonnaise
  • Navy beans, from a can, rinsed and drained.
  • Dried oregano
  • Cholula sauce
  • Vegan mozzarella cheese optional
  • Vegan sour cream optional
vegan artichoke

How to make vegan spinach artichoke dip

  • Defrost the artichoke hearts or drain them if using from a jar. Pat dry with a paper towel and pulse in the food processor (affiliate link) three to five times; set aside.
  • In a frying pan, add two tablespoons of olive oil, diced onion, and garlic, and sautée until translucent. Add the spinach, the chopped artichoke hearts, and a pinch of salt (a good pinch). Let them in the pan until all the moisture has evaporated.
  • Puree the drained can of navy beans, oregano, mayonnaise, two tablespoons of olive oil, salt, and a spoonful of Cholula sauce. Mix well and carefully add to the pan. Mix and bake at 350ºF until golden and delicious.

How to store vegan artichoke spinach dip

  • Transfer the dip to an airtight container with a tight-fitting lid. If you don’t have a large container to hold the entire batch of dip, you can divide it into smaller containers or resealable plastic bags.
  • Place the container in the refrigerator. The dip should keep for up to 5 days in the refrigerator.
  • To serve the dip, remove it from the refrigerator and allow it to come to room temperature before serving. You can also microwave it for a few seconds to soften it up before serving.

Can you freeze the spinach artichoke dip?

If you’d like to freeze the dip, transfer it to a freezer-safe container or resealable plastic bag. Squeeze out as much air as possible before sealing the container or bag.

The dip should keep in the freezer for up to 3 months. To thaw, transfer the dip to the refrigerator the night before you serve it and allow it to thaw slowly.

Alternatively, you can place the frozen dip in the microwave and defrost it in 30-second intervals, stirring between intervals, until it is fully thawed. Check for seasoning and adjust if needed.

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Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow me on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

vegan artichoke spinach dip 11 1

Vegan spinach artichoke dip

Alejandra Graf
This recipe for vegan artichoke and kale dip is amazing. Creamy, delicious and easy to prepare.
5 de 1 voto
Prep Time 5 mins
Cook Time 20 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 1
Calories 1050 kcal

Equipment

  • 10-in cast iron pan
  • Food processor

Ingredients
  

  • 4 tablespoons olive oil divided
  • ½ onion, diced
  • 4 garlic cloves finely chopped
  • 12 oz artichoke hearts frozen thawed or drained, pat dried and chopped
  • 16 oz frozen spinach thawed
  • 3 tablespoons vegan mayonnaise
  • 1 can navy beans drained and pureed
  • 2 teaspoon dried oregano
  • 1-2 tablespoon Cholula sauce
  • pinch of salt
  • Vegan mozarella cheese optional
  • Vegan sour cream optional

Instructions
 

  • Defrost the artichoke hearts or drain them if using from a jar. Pat dry with a paper towel and pulse in the food processor three to five times, set aside.
  • In a frying pan, add 2 tablespoons olive oil, diced onion, garlic, and sautée until translucent. Add the spinach, the chopped artichoke hearts, and a pinch of salt (a good pinch).
    Let them in the pan until all the moisture has evaporated.
  • Puree the drained can of navy beans, oregano, mayonnaise, 2 tablespoons olive oil, salt, and a spoonful of Cholula sauce. Mix well and carefully add to the pan.
    Mix and bake at 350ºF until golden and delicious.

Notes

  • If the navy bean puree is to dry, add a 1/4 cup of sour cream.
  • You could add a tablespoon or two of veganaise to make it creamier.
  • Top with vegan mozzarella if you like your dip in the cheesier side. 

Nutrition

Serving: 1porciónCalories: 1050kcalCarbohydrates: 58gProtein: 24gFat: 87gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 41gSodium: 769mgPotassium: 3557mgFiber: 26gSugar: 5gVitamin A: 43127IUVitamin C: 153mgCalcium: 613mgIron: 16mg
Keyword artichokes, spinach

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.
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Allie | LunaVida
6 years ago

This sounds delicious, thanks for sharing! Can’t wait to try it out :)

Allie | http://www.lunavidablog.com

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