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Vegan spinach artichoke dip made with silken tofu and nutritional yeast is the perfect dip to enjoy at a party along with some crackers. This recipe is easy to make in under 30 minutes!
I love this vegan spinach and artichoke dip for any occasion! It’s great to share with a group but it’s also delicious to make ahead of a busy week because you can use it in so many ways.
When you’re eating it as a dip it’s delicious with crackers, chickpea tortilla chips, and homemade crostini.
But it’s also delicious spread onto a sandwich with blackened tofu or dolloped on top of gluten-free pizza crust with nut-free vegan parmesan. There’s no wrong way to enjoy this tasty spinach artichoke dip!
Ingredients
You will need these simple ingredients to make vegan spinach and artichoke dip:
Of Special Note
- Frozen spinach allows for quick and easy preparation. It only takes a couple minutes to thaw and it’s already finely chopped and ready to be mixed into the dip.
- Quartered artichoke hearts similarly allow for quick preparation. I like to use canned artichoke that is in brine, not marinated in oil. You could also use fresh artichoke and chop it by hand.
- Silken tofu creates the creamy base for this recipe. I like to use a kitchen scale to measure exactly how much I need. It’s important to use silken and not firm or extra firm tofu for this recipe as the latter will not blend as easily with the amount of liquid used.
- Nutritional yeast adds a subtly cheesiness to the dip.
- Lemon juice compliments the flavor of the artichoke. Both fresh and bottled juice work.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
How to Make Vegan Spinach Artichoke Dip
Here’s a step-by-step guide to making the best spinach and artichoke dip:
- Step 1: Thaw the frozen spinach under running water.
- Step 2: Squeeze out the excess water from the thawed spinach.
- Step 3: Blend the silken tofu, nutritional yeast, garlic cloves, lemon juice, salt, and pepper.
- Step 4: Once the mixture is creamy, add half of the artichoke hearts and blend for about 30 seconds.
- Step 5: Add the blended mixture, spinach, and remaining artichoke hearts to a bowl. Mix to combine completely.
- Step 6: Move the spinach artichoke to a oven-proof baking dish and spread it evenly throughout the dish.
- Bake the spinach artichoke dip at 375° F for 15 to 20 minutes, or until the top is beginning to brown.
Top Tips
Make sure the silken tofu mixture is completely blended in Step 3 before adding the first half of the artichoke hearts in Step 4. Adding some of the artichoke helps to break it up into smaller pieces and have some variety in the dip. You could also chop half of the artichoke by hand for the same effect.
When combining all the ingredients in Step 5, make sure to really break up the spinach otherwise it will stay clumped together and it won’t be evenly distributed throughout the dip. I also like to break up the quartered artichoke in this step just to make sure there aren’t large chunks.
Ways to Serve
- With crostini
- With chips or crackers
- With carrots or pepper slices
- On top of a pizza
- Mixed with pasta
Recipe FAQ
Store vegan spinach artichoke dip in an airtight container in the fridge for about 5 days, it’s best eaten fresh.
I recommend eating this dip fresh, but if you have leftovers you can reheat them in the microwave in 30-second intervals.
More Vegan Appetizers
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📖 Recipe
Vegan Spinach Artichoke Dip
Equipment
- food processor or blender
Ingredients
- 12-14 ounces quartered artichoke hearts see notes
- 10-12 ounces frozen chopped spinach see notes
- 8 ounces silken tofu
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 garlic cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Thaw the frozen chopped spinach in a mesh strainer under running water. You can skip this step if you have thawed the spinach in your refrigerator.
- Squeeze the spinach and press out any excess liquid. It should clump together. I like to keep the spinach in the strainer while I'm doing this.
- Blend the silken tofu, nutritional yeast, garlic cloves, lemon juice, salt, and pepper.
- Once the mixture is creamy, add half of the artichoke hearts and blend for about 30 seconds. You don’t need to completely blend the artichoke, you just want it to be a bit broken up.
- Add the creamy mixture, spinach, and remaining artichoke hearts to a bowl. Mix to combine completely. Try to break up the spinach so it doesn’t stay clumped together.
- Move the spinach artichoke dip to an oven-proof baking dish and spread it evenly throughout the dish. I used an 8” square dish but a circle or oval shaped dish works as well.
- Bake the spinach artichoke dip at 375°F for 15 to 20 minutes, or until the top is beginning to brown.
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