This spinach artichoke dip is creamy, full of flavor, easy to make, and completely free from dairy—a decadent dip to impress your friends and family at the next gathering.
Spinach Artichoke dip was always a favorite of mine before going vegan. However, after many rounds of testing, this plant-based version has the same flavors and textures as the classic version, but it’s entirely free from animal products.
Here’s What You Need to Make this Spinach Artichoke Dip
Dairy-free Cream Cheese: This helps make our spinach artichoke dip extra creamy. We like to use the Kite Hill brand cream cheese, but many other brands are available. If you feel like going the extra mile, we also have this homemade cashew cream cheese you can make. If you don’t want to use cream cheese, you can swap it for an alternative like dairy-free sour cream.
Silken Tofu: Another component of our recipe to make it nice and creamy. This will also add some extra protein to our dip. The reason we use silken tofu is because of its high water content. This makes it super easy to blend up to give our spinach artichoke dip the perfect texture.
Onion + Garlic: To help get the flavor of this recipe perfect, onions and garlic are essential. We like to sautee ours beforehand. One important thing to note is that it’s best to cook the onions until translucent first, then add the garlic to prevent them from burning.
Lemon Juice: The acidity from the lemon juice helps add a bright, fresh flavor to this spinach artichoke dip.
Nutritional Yeast: Not only will nutritional yeast add a cheese-like taste to our dip, but it will also provide some additional vitamins and minerals. It’s important to note that nutritional yeast and brewers yeast are commonly confused but are very different. We like to use Bragg nutritional yeast.
Herbs & Spices: We keep the seasoning blend for this recipe pretty simple since a lot is going on. We like to add salt and pepper along with some fresh chives.
Almond Milk: We use almond milk in our dip, but you can use any unsweetened plant milk of your choice,
Artichoke Hearts: While you can use fresh artichoke hearts for this recipe, it’s best and easiest to get pre-chopped artichoke hearts jarred in water. It’s important not to accidentally get marinated artichoke hearts since this will drastically change the dip’s flavor.
Spinach: We like to use frozen spinach in our dip. It’s best to defrost it beforehand, but if you forget, you can add it to a strainer and run it under hot water to quickly thaw it. Just squeeze out any excess water before adding it to the recipe.
Dairy-Free Parmesan Cheese: This will help enhance the flavor and texture of our dip. You can use dairy-free parmesan crumbles, shreds, or you can grate a block of parm, which is what we did. Our favorite parmesan to use is Follow Your Heart and Violife.
The possibilities are endless when it comes to how you enjoy your spinach artichoke dip.
Serve it in a bread bowl: you can’t go wrong with serving dip in a bread bowl. Whether it’s sourdough or a rye bread bowl, you can hollow out the bread and cut up the inside to pair with your dip.
Fresh veggies: Vegetables that pair perfectly with this dip are carrots, celery, cucumbers, broccoli, cauliflower, and bell peppers.
Crackers: Dip and crackers are two things that go together just as well as peanut butter and jelly. We love to pair our spinach artichoke dip with water crackers, whole wheat crackers, buttery “ritz”-style crackers, flaxseed crackers, and more. Honestly, it’s hard to make a bad choice here.
Toasted Bread: Slice a fresh baguette, coat it with some oil and seasonings, and broil until golden! You’ll have perfect crunchy bread to serve with your dip in minutes.
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