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    Recipes » Recipes » Lunch & Dinner

    Vegan Spinach Artichoke Dip (GF)

    Last updated - July 14, 2021; Published - January 8, 2018 By Rhian Williams 2 Comments

    Jump to Recipe Print Recipe
    Photo of an oval baking dish filled with creamy spinach and artichoke dip topped with pine nuts with a bowl of tortilla chips and a bowl of vegetable crudités

    This Vegan Spinach Artichoke Dip is what appetiser dreams are made of! It's rich and creamy, full of flavour and secretly healthy!

    Photo of an oval baking dish filled with creamy spinach and artichoke dip topped with pine nuts with a bowl of tortilla chips and a bowl of vegetable crudités with a tortilla chip sticking into the dip

    The base of this Vegan Spinach Artichoke Dip comes not from cream cheese or mayonnaise, but blended white beans! Their naturally creamy texture and neutral flavour makes them a seriously versatile ingredient that's perfect for making dips - like this Vegan White Bean Queso.

    White beans work especially well for dips as they're not as expensive as cashews, and not as starchy as potatoes.

    Why you'll love this Vegan Spinach Artichoke Dip:

    • it's rich and creamy
    • it's packed with veggies
    • it's seriously addictive
    • it's filling and nutritious 
    • it's surprisingly healthy
    • it's easy to make
    • it's a good source of protein and fibre
    • it's gluten-free
    • it's nut-free optional
    • it makes a great appetizer for Thanksgiving or game day!

    How to make this Vegan Spinach Artichoke Dip

    Scroll down to the bottom of the post for the recipe.

    Photo of cooked spinach, chopped artichokes, white beans, diced onion and minced garlic on a blue plate

    • Fry the onion and garlic.

    Photo of fried onions and garlic in a silver saucepan

    • Add the white beans, almond milk, nutritional yeast, lemon juice, miso and salt + pepper.
    • Bring to the boil and simmer for a couple of minutes.

    Tip: Use a measuring jug to measure out the milk.

    Photo of white beans, fried onions and milk in a silver saucepan

    • Transfer to a blender or food processor.

    Photo of white beans, fried onions and milk in a food processor against a marble background

    • Whizz until completely smooth - add more milk or water to thin out if necessary.

    Photo of white sauce in a food processor against a marble background

    • Add the chopped artichoke hearts and spinach to the blended white bean mixture and mix well.

    Photo of a white sauce in a silver saucepan with chopped artichokes and cooked spinach

    • Transfer to an oven-proof dish and scatter over pine nuts.
    • Bake for around 20 minutes, or until a slight crust develops and pine nuts are golden brown.

    Photo of an oval baking dish filled with creamy spinach and artichoke dip topped with pine nuts with a bowl of tortilla chips and a bowl of vegetable crudités

    • Once out of the oven, drizzle over some olive oil.

    Substitutions you can make to this recipe:

    • you can use fresh cooked spinach or frozen and thawed spinach
    • you can substitute the almond milk with cashew milk 
    • you can use oat milk for a nut-free version
    • you can substitute the lemon juice with apple cider vinegar
    • you can substitute the pine nuts with breadcrumbs or flaked almonds.

    Photo of an oval baking dish filled with creamy spinach and artichoke dip topped with pine nuts with a bowl of tortilla chips and a bowl of vegetable crudités with a tortilla chip sticking into the dip

    More vegan dips:

    • Homemade Domino’s Pizza Garlic Herb Dip
    • Miso Aubergine Dip
    • Pumpkin Sage White Bean Hummus
    • Italian Hummus
    • Sweet Potato Hummus Without A Blender
    • White Bean Queso

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Photo of an oval baking dish filled with creamy spinach and artichoke dip topped with pine nuts with a bowl of tortilla chips and a bowl of vegetable crudités

    Vegan Spinach Artichoke Dip (GF)

    This Vegan Spinach Artichoke Dip is what appetiser dreams are made of! It's rich and creamy, full of flavour and secretly healthy!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: American
    Keyword: vegan dip, vegan spinach artichoke dip, vegan white bean dip
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 426kcal
    Author: Rhian Williams

    Ingredients

    • 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
    • 1 onion , diced
    • 1 garlic clove , minced
    • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
    • 200 ml (⅘ cup) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
    • 2 tablespoons nutritional yeast
    • 1 tablespoon lemon juice
    • 1 heaped teaspoon miso (ensure gluten-free if necessary)
    • Salt + pepper to taste
    • 400 g (14 oz) tin of artichoke hearts , drained and rinsed and finely chopped
    • 115 g (½ cup) cooked spinach , roughly chopped
    • 3 tablespoons pine nuts

    To serve (suggestions):

    • Olive oil
    • Tortilla chips (ensure gluten-free if necessary)
    • Bread (ensure gluten-free if necessary)
    • Vegetable crudités

    Instructions

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Heat up oil in a pan and add onion and garlic once hot
    • Cook for around 10 minutes until softened
    • Add the white beans, almond milk, nutritional yeast, lemon juice, miso and salt + pepper
    • Bring to the boil and simmer for a couple of minutes
    • Using a stick blender, blender or food processor, whizz until completely smooth - add more milk or water to thin out if necessary
    • Add the chopped artichoke hearts and spinach to the blended white bean mixture and mix well
    • Transfer this to an oven-proof dish and scatter over pine nuts
    • Bake in oven for around 20 minutes, or until a slight crust develops and pine nuts are golden brown
    • Once out of the oven, drizzle over some olive oil
    • Enjoy immediately and serve alongside tortilla chips, bread and vegetable crudités, if desired
    Nutrition Facts
    Vegan Spinach Artichoke Dip (GF)
    Amount Per Serving
    Calories 426 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 2g10%
    Cholesterol 13mg4%
    Sodium 607mg25%
    Potassium 613mg18%
    Carbohydrates 45g15%
    Fiber 9g36%
    Sugar 3g3%
    Protein 15g30%
    Vitamin A 1080IU22%
    Vitamin C 24.8mg30%
    Calcium 214mg21%
    Iron 4.9mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Jennifer

      May 02, 2018 at 4:08 pm

      5 stars
      The pine nuts add a lovely touch!

      Reply
      • Rhian Williams

        May 02, 2018 at 8:02 pm

        Thank you!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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