Why You’ll Love This Recipe

Dairy-Free Delight: This recipe uses plant-based ingredients, making it completely dairy-free.
Quick and Easy: Ready in just 30 minutes with minimal prep.
Versatile: Perfect for any occasion – serve it with chips, baguette slices, or crackers.
Healthy Option: With fresh spinach and artichokes, this dip is a great source of fiber and vitamins.
No Cashews or Mayo: Many vegan dips rely on cashews or mayo for creaminess, but this recipe does not, making it even lighter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cup Vegan Mozzarella Cheese
1 medium Onion, diced
3 cloves Garlic, freshly minced
1 (14 oz) pack Fresh baby Spinach, rinsed and drained (organic)
1 (14 oz) can Artichoke hearts, chopped
1½ cup Plain almond milk (or any other dairy-free milk)
Salt and pepper to taste
½ teaspoon Dried basil

Toppings

Baguette
Pita chips
Crackers
Red pepper flakes

Directions

For Baking:

Preheat the oven to 400°F (200°C) and prepare a baking dish or cast iron skillet.
Add all ingredients (vegan mozzarella, onions, garlic, spinach, artichokes, almond milk, salt, pepper, and dried basil) into the baking dish or skillet.
Stir lightly to combine everything.
Bake in the center of the oven for about 20 minutes, or until the dip is cheesy and melty.
Optionally, broil for an additional 2-3 minutes until the top turns a light brown.
Serve hot with pita chips, baguette, or crackers.

For Stove Top:

Heat a skillet and add some vegan mozzarella cheese sauce.
Sauté diced onions and freshly minced garlic until fragrant.
Add fresh spinach, chopped artichoke hearts, almond milk, salt, pepper, and dried basil. Stir well.
Cover with a lid and cook on medium-low heat until the dip becomes cheesy, bubbly, and melty.
Top with panko breadcrumbs or red pepper flakes for extra flavor and texture.
Serve warm with chips, bread, or crackers.

Servings and Timing

Servings: This recipe makes about 10 servings.
Preparation Time: 10 minutes
Cooking Time: 20 minutes (for baking)
Total Time: 30 minutes

Variations

Vegan Parmesan: Top with vegan parmesan cheese before baking for extra cheesy goodness.
Breadcrumb Topping: Add panko or regular breadcrumbs on top of the dip before baking for a golden, crispy topping.
Extra Flavor: Spice it up by adding red pepper flakes for a bit of heat.
Different Veggies: Consider adding sautéed mushrooms, bell peppers, or zucchini for an extra veggie boost.

Storage and Reheating

Storage: Leftover dip can be stored in the refrigerator for 4-5 days in an airtight container.
Reheating: To reheat, warm it in the oven at 350°F (180°C) until fully heated through.
Dryness Fix: If the dip becomes too dry, simply add a splash more almond milk while reheating to restore its creamy texture.

FAQs

Can I make this dip ahead of time?

Yes! You can prepare it the day before and store it in the fridge. Simply reheat in the oven before serving.

Can I use a different type of dairy-free cheese?

Yes, you can substitute the vegan mozzarella with any other type of vegan cheese that melts well, such as cheddar or gouda.

Can I freeze this dip?

While the dip is best enjoyed fresh, you can freeze it for up to a month. Make sure to let it cool completely before transferring to an airtight container for freezing. Thaw overnight in the fridge before reheating.

How can I make this dip spicier?

To add more heat, mix in some diced jalapeños, cayenne pepper, or more red pepper flakes.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just make sure to serve it with gluten-free pita chips or crackers.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw it thoroughly and drain any excess water before using it in the recipe.

Can I use a food processor to blend this dip?

If you prefer a smoother dip, you can blend the ingredients in a food processor, but it’s also great with a slightly chunky texture.

Can I double this recipe for a larger crowd?

Absolutely! Just double the ingredients and bake in a larger dish or use two smaller dishes for even cooking.

How do I make this dip creamier?

If you want a creamier dip, add a bit more almond milk or a small amount of coconut cream for extra richness.

What should I serve with Vegan Spinach Artichoke Dip?

This dip pairs wonderfully with pita chips, baguette slices, crackers, or raw vegetables like carrots and celery.

Conclusion

This Vegan Spinach Artichoke Dip is the perfect appetizer or snack for any occasion. It’s easy to make, delicious, and completely dairy-free! Whether you bake it or cook it on the stove, this dip is guaranteed to be a crowd-pleaser. Add your favorite toppings or pair it with chips and bread for an irresistible treat that everyone can enjoy.

Vegan Spinach Artichoke Dip Recipe

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This Vegan Spinach Artichoke Dip is a deliciously creamy, dairy-free alternative to the classic dip, without cashews, mayo, or cream cheese. Made with vegan mozzarella, fresh spinach, and artichoke hearts, this dip is rich in flavor and perfect for parties, appetizers, or snacks. Whether baked in the oven or made on the stove, it’s a crowd-pleasing dish that everyone will love!

Author: Amy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10 servings
Category: Appetizer, Snack, Party Food
Method: Baking, Stovetop
Cuisine: American
Diet: Vegan

Instructions

For Baking:

Preheat the oven to 400°F (200°C) and prepare a baking dish or cast iron skillet.
Add all ingredients into the baking dish or skillet and stir lightly.
Bake in the center of the oven for 20 minutes, or until the cheese is melty and bubbly.
Broil for an additional 2-3 minutes until the top turns light brown.
Serve warm with pita chips, baguette, or crackers, topped with red pepper flakes.

For Stove Top:

Heat a skillet with some vegan mozzarella cheese sauce.
Add diced onions and freshly minced garlic. Sauté until fragrant.
Add spinach, chopped artichokes, almond milk, salt, pepper, and dried basil. Stir lightly.
Cover and cook on medium-low heat until bubbly and melty.
Optionally, top with panko breadcrumbs or red pepper flakes. Serve warm with chips, bread, or crackers.

Notes

Variations: Top with vegan parmesan cheese or breadcrumbs before baking for extra flavor and a golden brown finish.
Storage: Store leftovers in the fridge for 4-5 days. Reheat in the oven at 350°F (180°C) until fully warmed through.
Important Tips:
- If the dip becomes too dry, add more almond milk.
- Avoid over-baking, as it may make the dip too dry.