This Vegan Spinach Artichoke Dip is what appetiser dreams are made of! It’s rich and creamy, full of flavour and 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.
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.
Fry the onion and garlic.
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.
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 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.
- 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.
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.
Vegan Spinach Artichoke Dip (GF)
- 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 (4/5 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 (1/2 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
- 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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