Using Fresh Spinach
To replace 8 oz frozen spinach, use 10–12 oz fresh spinach (about 8–10 packed cups). Sauté in 1–2 tsp olive oil just until wilted, then transfer to a paper towel or clean kitchen towel and squeeze out as much liquid as possible before adding to the dip.
Cheese Swap
Using all sour cream makes the dip tangier; using all cream cheese makes it thicker and richer. Both work.
Plant-Based Spinach Artichoke Dip
Plant-Based Spinach Artichoke Dip delivers everything you want from the classic—rich, savory, and baked until bubbly—without the dairy. It’s creamy but not heavy, easy to scoop, and built for sharing with crackers, bread, or veggies.
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.
Notes
Nutrition
Serving: 1 servingCalories: 310kcalCarbohydrates: 23gProtein: 9gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 430mgPotassium: 620mgFiber: 7gSugar: 6gVitamin A: 110IUVitamin C: 70mgCalcium: 140mgIron: 3.1mg
Tried this recipe?Let us know how it was!