Creamy, scoopable, and packed with savory flavor, this Plant-Based Spinach Artichoke Dip is a lighter take on the classic party favorite.
Plant-Based Spinach Artichoke Dip: Creamy, Savory, and Made to Share
I’ve loved spinach artichoke dip for as long as I can remember, so when I first started my blog, it was one of the earliest flavor combinations I played with—showing up in stuffed mushrooms and even appetizer-sized twice-baked spinach artichoke potatoes. Once Madly Delicious became fully plant-based, I knew I wanted to revisit those ideas and create a dairy-free version of the dip itself using my own approach. I also realized how hard it can be to find a good vegan spinach artichoke dip at the store, which pushed me to spend time developing one that actually delivers. This Plant-Based Spinach Artichoke Dip uses a mix of plant-based sour cream and cream cheese, along with nutritional yeast, Dijon mustard, and lemon juice. Finished with plant-based Parmesan and baked until bubbly around the edges, it’s the kind of dip even non-vegans will happily dig into.
Why You’ll Love This Recipe
- Classic dip energy, fully plant-based. It delivers everything you want from spinach artichoke dip—creamy, savory, and rich—without relying on dairy.
- A crowd-pleasing appetizer. Vegan or not, this lighter take is perfect for game day or gatherings, served with bread, crackers, or fresh veggies.
- Flexible and forgiving. Fresh or frozen spinach both work, and you can easily adjust the balance depending on whether you prefer it tangier or richer.
- Ready in 30! You can prep it ahead, but even start to finish, this dip comes together fast.
- Bakes quickly. Minimal prep, short bake time, and straight-from-the-skillet serving makes this ideal for entertaining.
Ingredient Highlight: Spinach
Spinach does a lot of the heavy lifting in this dip, adding both body and balance to the creamy base. Frozen spinach is convenient and consistent, while fresh spinach brings a slightly brighter, greener flavor. Either works beautifully here—as long as you remove as much moisture as possible. Excess liquid is the fastest way to water down a spinach dip, so squeezing the spinach well is key to keeping the texture rich and cohesive.
Madly Delicious Must-Know Tips & Questions
Drain everything well.
Spinach and artichokes both hold a lot of water. Take the extra minute to squeeze the spinach thoroughly and drain the artichokes well to avoid a loose dip.
Control the creaminess.
Start with 2 tbsp of plant-based milk and only add more if needed. The dip should be creamy and spreadable, not runny.
Can I make this ahead of time?
Yes. Assemble the dip, cover, and refrigerate for up to 24 hours. Bake just before serving.
What should I serve this with?
Toasted baguette slices, crackers, or pita chips are classic, but fresh veggies like carrots, celery, bell peppers, or endive leaves work great for dipping too.
Can I use all sour cream or all cream cheese?
Absolutely. All sour cream gives a tangier dip, while all cream cheese makes it thicker and richer.
Let’s Dish: Did You Know?
Spinach artichoke dip gained popularity in the U.S. during the 1980s and 1990s, when casual dining chains and sports bars started featuring creamy, shareable appetizers. Its rich, scoopable texture made it ideal for communal eating, especially during game days and happy hours. The dip helped introduce artichokes—once considered a specialty ingredient—to a wider American audience. Over time, it became a go-to party dish, inspiring countless homemade versions and modern updates, including plant-based takes like this one.
Looking for a plant-based game day appetizer? Then trying my Plant-Based Spinach Artichoke Dip!
Rich, savory, and baked until bubbly, it’s the perfect dairy-free dip for game day, parties, or casual entertaining. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Appetizer Recipes
Blueberry Balsamic Crostini with Basil Cashew Ricotta
Hot Honey Serrano Tempeh Wings
Mini Spinach-Artichoke Twice Baked Potatoes
Plant-Based Spinach Artichoke Dip
Equipment
- 8-inch cast iron skillet or similar oven-safe pan
Ingredients
- 2 tbsp olive oil, divided
- ½ cup small yellow onion, diced
- 3 garlic cloves, minced
- 8 oz frozen spinach, thawed and squeezed dry (if using fresh spinach – see notes)
- 1 cup canned or jarred artichoke hearts, drained and chopped
- ¼ cup plant-based sour cream (or use all cream cheese)
- ¼ cup plant-based plain cream cheese (or use all sour cream)
- 2-4 tbsp plain, unsweetened plant-based milk, divided
- ½ cup grated plant-based Parmesan cheese, divided
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ tsp salt, adjust to taste
- ¼ tsp black pepper
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté the Base: Heat 1 tbsp olive oil in an 8-inch cast iron skillet over medium heat. Add the diced onion and cook for 4–5 minutes, until soft and translucent. Add the garlic and cook 30 seconds more, just until fragrant.
- Add Spinach & Artichokes: Stir in the spinach and chopped artichokes. Cook 2–3 minutes to warm through and allow any excess moisture to cook off.
- Build the Creamy Mixture: Lower the heat to medium-low. Add the ¼ cup plant-based sour cream, ¼ cup plant-based cream cheese, 2 tbsp plant-based milk, ¼ cup Parmesan, 2 tbsp nutritional yeast, 1 tbsp lemon juice, ½ tsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper. Stir until smooth and evenly combined. Add additional milk, 1 tbsp at a time, as needed for a creamy but scoopable texture.
- Finish & Bake: Sprinkle the remaining ¼ cup Parmesan over the top. Bake at 375°F for 12–15 minutes, until warmed through and lightly bubbly.