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:
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.
Lemon juice compliments the flavor of the artichoke. Both fresh and bottled juice work.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Spinach Artichoke Dip
- Thaw frozen spinach.
- Remove excess water.
- Blend tofu sauce.
- Add artichokes.
- Mix tofu and artichoke with spinach.
- Add to baking dish.
- Bake and enjoy!
Ways to Serve
Spinach artichoke dip is delicious with chips, crackers, or homemade crostini. If you want to add some veggies, carrots or pepper slices are also great options.
Add this creamy dip to main dishes gluten-free pizza or mixed into pasta!
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Vegan Spinach Artichoke Dip
Equipment
- blender or food processor
Ingredients
- 10 ounces frozen chopped spinach see notes
- 8 ounces silken tofu
- ¼ cup nutritional yeast
- 2 garlic cloves
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 12-14 ounces quartered artichoke hearts see notes
Directions
- Thaw 10 ounces 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 8 ounces silken tofu, ¼ cup nutritional yeast, 2 garlic cloves, l2 tablespoons lemon juice, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Once the mixture is creamy, add 6 ounces quartered 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. You could also chop half of the artichoke by hand for the same effect
- Add the creamy mixture, spinach, and remaining 6 ounces quartered artichoke hearts to a bowl. Mix to combine completely. Try to break up the spinach and artichoke so it doesn’t stay clumped together. You want it to be evenly distributed throughout the dip.
- 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.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Jane says
This dip is sooo yummy as a spread on sandwiches.
Sarah Pilley says
Thanks, I love it as a spread too!