Our easy vegan hot spinach artichoke dip tastes just like the kind made with dairy, only this is dairy-free and gluten-free. It’s creamy, cheesy, hot, and delicious. Made with only 9 simple ingredients, and you can make it in only 30 minutes! It goes great with a good burger on game day.
Published Dec. 27, 2019 and updated Nov. 15, 2020.
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What to Expect
This creamy and cheesy artichoke dip is the best appetizer for game day, holiday parties, or whenever you want a party food that's a total crowd pleaser.
Our non-vegan friends and family always ask us to make this when we get together, and people are blown away when they learn that it's vegan and cheese free.
Wether you're a new vegan or a seasoned vegan cook, we want you to be succesfull when you make our recipes, so we've covered some topics that will help you make the tastiest hot spinach dip, ever.
Ingredients You’ll Need
Vegan Cream Cheese - We made this without the cream cheese and it just didn't have the same tanginess, creaminess, and great flavor that cream cheese lends to the dish.
To make an authentic spinach dip, you really need this. We suggest using Miyoko's or Kite Hill brands.
Vegan Sour Cream - Again, you could skip this, but we don't recommend it. If you want your non-vegan friends to love this as much as what they're used to eating, you need this.
Vegan Parmesan Cheese - Violife block parmesan cheese smells and tastes just like dairy cheese, and it also cooks like it.
Vegan Mozzerella Shreds - So Delicious and Violife brands melt perfectly and taste amazing.
Artichoke Hearts - Buy frozen or jarred that's packed in water, not oil.
Frozen or Fresh Spinach - We prefer fresh, but if you can't find it, frozen will work. Just make sure that you thaw it and squeeze out the excess water before making the dip.
Garlic Powder, smoked paprika, and black pepper - Because, flavor, baby!
How to Make It
Thanks to all of the amazing vegan companies that are producing great vegan cream cheese, sour cream, and mozzarella and parmesan cheese, anything is possible.
When we went vegan six years ago, this wasn’t the case, but things have changed.
We can find vegan products in almost every single supermarket we shop at.
Whole Foods is almost everywhere these days, and Amazon ships fast. Cooking delicious vegan comfort food has never been easier.
To make this vegan veggie dip recipe, follow these simple steps:
STEP ONE
Preheat the oven to 375˚F (190˚C)
STEP TWO
Drain the artichoke hearts and place in a food processor. Pulse 3 or four times until bite sized pieces appear
Squeeze the excess water out of the frozen spinach or finely chop fresh spinach.
Place the cream cheese, sour cream, mozzarella, parmesan, and spices in a large bowl, along with the spinach and artichokes, and stir until completely combined.
STEP THREE
Evenly spread the dip into an 8-inch oven safe dish and bake for 20-25 minutes, or until it becomes golden brown in spots and bubbling hot.
Make Ahead
Feel free to make this up to two days before serving.
Just store it covered in the refrigerator and warm it up (covered) in the oven.
Serving Suggestions
Serve it with the following:
- Sliced veggies, such as celery, carrots, or bell peppers.
- Pita Chips
- Corn chip
- Toasted bread
How to Store Leftovers
Store the dip covered in the refrigerator for up to 3 days.
You can freeze it in a freezer safe container for up to one month.
Heat covered in the oven until it's warmed through.
More Vegan Dips You'll Love
Make our easy vegan hot spinach and artichoke dip recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Easy Vegan Hot Spinach Artichoke Dip:
Equipment
- food processor
- Oven
Ingredients
- 8 oz Plain Vegan Cream Cheese We prefer Kite Hill or Miyoko's brands.
- 1/2 cup Vegan Sour Cream We like Tofutti brand.
- 1/3 cup grated vegan Parmesan We prefer Violife or Follow Your Heart brands.
- 1/3 cup vegan mozzarella shreds We like So Delicious brand.
- ½ tsp cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 14 oz can of quartered artichoke hearts
- 2/3 cup frozen or fresh spinach chopped (if frozen, thaw and squeeze out excess water)
Instructions
- Preheat the oven to 375˚F (176˚C)
- Drain the artichoke hearts and place in a food processor. Pulse 3 or 4 times until bite sized pieces appear
- In a large bowl, stir the 8 oz of cream cheese,1/2 cup of sour cream, 1/3 cup of parmesan, 1/3 cup of mozzarella, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp smoked paprika until completely combined. Fold the spinach and artichoke hearts into the cheese mixture until combined.
- Evenly spread the dip into an 8-inch baking dish
- Bake for 20-25 minutes or until it is bubbly and has golden brown spots on top.
Notes
Nutrition
Christine @ Run Plant Based says
Yum, this looks wonderful! Thanks!
Linda Meyer says
Thank you so much! Happy New Year!
Cheryl says
Most of us can't get vegan sour cream, vegan mozzarella, and no vegan cream cheese where I live.
You must be in California or some big city.
Linda Meyer says
Hi Cheryl, I live in suburban Illinois. Do you live near a Whole Foods? They carry these products. If not, we hope your local grocery store starts carrying vegan products sooner rather than later. 🙂
Sharine Borslien says
Hi Linda! This recipe makes my mouth water just reading it! I'm going make do a "test batch" for me and my husband this weekend before the holidays fully ramp up, and I'll let you know how it goes over! I have made several of your recipes and each one has been delicious, so I can't imagine this one being any less spectacular. Thank you!
Linda Meyer says
Thank you so much, Sharine! Our non-vegan friends and family love this recipe and are always amazed that it's vegan. This and our buffalo chik'n dip are always requested when we host or are invited to a party. We hope you and your husband enjoy it as much as we do. 🙂
Traci says
I made this as an appetizer for Thanksgiving and it was a huge hit for the vegans AND non vegans! I also made the dip the day before so all I had to do was pop it in the oven!
Linda Meyer says
Yay! Thank you, Traci! We're so happy you and your vegan and non-vegan friends enjoyed it. Our non-vegan friends and family love it too. 🙂