Make this easy Vegan Spinach Artichoke Dip recipe and you’ll be delighted with the creamy appetizer you can serve with chips or crackers. Best served hot, this cheesy dip is perfect for your next party or even a random weeknight. This healthy dip is dairy-free and ready to go in about a half-hour with minimal ingredients.
I love vegan artichoke recipes. However, if you don’t like artichokes, my Easy Vegan Spinach Dip recipe will be right up your alley.
This Vegan Spinach Artichoke Dip is one of my favorite vegan dip recipes! Why? Because a creamy dip on top of a crispy tortilla chip is one of my go-to snacks any day of the week! Oh, how I love vegan dips!
Why This Recipe is a Winner
- Using a roux as a base makes a creamy dip from readily-available ingredients, like flour and vegan butter
- Fresh spinach is cooked right into the sauce creating the perfect texture for this game-time dip
- Adding vegan mozzarella creates a yummy flavor and undeniably creamy consistency, making this recipe easy to make and a favorite to share at parties!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Vegan butter — Earth Balance and Miyokos are popular vegan butter brands
- Onion — I chopped up a yellow onion, but any onion will do
- All-purpose flour — Flour is used here as a thickener to create a thick sauce
- Soy Sauce — For a gluten-free version, use Tamari, a gluten-free soy sauce
- Garlic powder
- Nutritional yeast flakes
- Vegan Mozzarella Shreds
- Fresh spinach
- Artichoke hearts — I use a 7.5-ounce jar for this recipe
How to Make Vegan Spinach Artichoke Dip
It’s easy to make this dip recipe. Here are the steps involved.
Step One: Cook Onions in Butter
Begin by cooking onions in vegan butter in a saucepan over medium heat. Cook for about 5 to 7 minutes, until the onions are tender.
Step Two: Make a Roux
Add the flour and stir it in with the butter to create a thick paste, called a roux. Then stir in the water, followed by soy sauce, garlic powder and nutritional yeast flakes.
Now you’re ready to add the salt and vegan mozzarella shreds. Stir that over heat until the cheese melts.
Step Three: Add Spinach and Artichokes
Finally, it’s time to add the fresh chopped spinach and artichokes. Stir this into the sauce and remove from heat.
That’s it! Your vegetarian spinach artichoke is ready. Pour the dip into a serving dish and you can serve it immediately. Or you can cover it and refrigerate it to serve later.
I took this vegan artichoke dip recipe to my book reading club meeting and it was a big hit amongst my omnivorous friends, too.
Make it Keto Friendly
Watching your carbs? Use these tips to make this recipe vegan keto-friendly and/or low carb. Depending on your definition of keto (I’ve seen anything from 20g to 50g of carbs per day as a guide), this adapted recipe can be a part of your vegan keto diet.
Spinach is healthy to include in your diet because it adds fiber and minimal carbs.
To make keto spinach artichoke dip, replace the flour with 1 tablespoon agar agar flakes. Agar has less than 1g of carbs and is an excellent thickener. You can buy it at health food stores or on Amazon.
When using agar in place of the flour, here are the nutritional estimates per serving:
Calories: 236 Protein: 3g Carbs: 15 Fiber: 3g. Net carb = 12g.
Vegan Hot Artichoke Dip
There’s so much flavor involved, that you could easily serve this dip cold. But things taste even better when they’re hot. Either way, serve it with tortilla chips, crackers, or even chopped veggies, such as carrots.
There are two ways to make this dip ahead of time.
Two Days Out — Make this dip ahead of time, cover it, and refrigerate it for up to two days prior to your event.
One Month Out — If you can plan even further ahead, make the dip, allow it to cool completely, cover it tightly, and freeze it. Then, when you’re ready for your even, transfer it to the fridge the night before to allow it to thaw. Once thawed, heat it up in a saucepan or in a microwave-safe container to serve.
More Vegan Dips
If you love some good vegan party dips, join the club! Be sure to give these a try:
- Everyone loves this Black Bean Dip recipe
- Check out this vegan 7 Layer Dip, it’s always a hit
- Can you believe there’s such a thing as Vegan Pepperoni Dip? Yes and it’s amazing
- This Vegan Black-Eyed Pea Dip is a favorite to serve for the holidays
- Make this Vegan Cheeseball, serve it with crackers, and prepare for it to disappear quickly!
Vegan Spinach Artichoke Dip
- In a saucepan, cook onions in vegan butter over medium heat until onions are translucent. Add flour and stir until a paste is formed.
- Place water in a microwave-safe bowl and heat for 2 to 3 minutes, until hot. Pour hot water 1 cup at a time, stirring in between until all ingredients are incorporated.
- Add the Bragg (or soy sauce), garlic, and nutritional yeast flakes and stir until well combined.
- Next, add the vegan cheese. Stir the mixture, turn up the heat up to medium-high, and place a lid on the pot to help the cheese melt. This part will take about 10 to 15 minutes.
- Once the cheese has melted to the right consistency, add the chopped spinach and artichoke hearts. Stir to combine and place the lid back on the saucepan until the spinach has wilted.
- Transfer to a serving dish and serve with crackers, tortilla chips, or even sliced veggies.
- Store in an airtight container in the fridge for up to a week. You can freeze this dip for up to two months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.