This Vegan Spinach Artichoke Dip is what appetiser dreams are made of! It’s:
- rich and creamy
- full of flavour
- secretly healthy!
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. They’re also nutritious, and are a good source of protein and fibre.
The dip starts off by frying onion and garlic, which get blended together with white beans and creamy unsweetened almond milk. For a nut-free version, the almond milk can be substituted with unsweetened oat milk.
I also like to add nutritional yeast and miso for a ‘cheesy’ flavour, whilst a little squeeze of lemon juice really helps to enhance the other flavours.
Then all you need to do is mix this blended white bean mixture with chopped artichokes and cooked spinach. You can cook your spinach from fresh, or use thawed frozen spinach.
Before putting this in the oven, I scattered over some pine nuts, which add a lovely nutty sweetness. You could also add breadcrumbs (gluten-free if necessary) or flaked almonds.
Finally, I love to serve this with a little drizzle of olive oil. It’s delicious served with tortilla chips, vegetable crudités or bread!
For more dips, check out my:
- 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 on Instagram! Thank you.
Helpful tools to make this Vegan Spinach Artichoke Dip:
This Vegan Spinach Artichoke Dip is what appetiser dreams are made of! It's rich and creamy, full of flavour and secretly healthy!
- 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
- 1 onion, sliced
- 1 garlic clove, roughly chopped
- 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
- 200 ml (4/5 cup) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- Salt + pepper, to taste
- 400 g (14oz) tin of artichoke hearts, drained and rinsed and finely chopped
- 115 g (1/2 cup) cooked spinach, roughly chopped
- 3 tablespoons pine nuts
- Olive oil
- Tortilla chips (ensure gluten-free if necessary)
- Bread (ensure gluten-free if necessary)
- Vegetable crudités
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
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