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!
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


  • 1 tablespoon (1 tablespoon) oil (coconut, vegetable, rapeseed or olive)
  • 1 (1 ) onion , diced
  • 1 (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 (2 tablespoons) nutritional yeast
  • 1 tablespoon (1 tablespoon) lemon juice
  • 1 heaped teaspoon (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 (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


Calories: 426kcal | Carbohydrates: 45g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 607mg | Potassium: 613mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1080IU | Vitamin C: 24.8mg | Calcium: 214mg | Iron: 4.9mg