Warm, creamy and wonderfully rich, baked spinach and artichoke dip is the ultimate crowd pleaser.
Although I do believe they exist, I have yet to meet someone who doesn’t like a vegan baked spinach and artichoke dip recipe. Even my picky eater will devour it. Especially if I serve it with pumpernickel or sourdough.
“One man’s poison ivy is another fellows spinach.” – George Ade.
There are so many variations of spinach and artichoke dip and honestly, I like them all! Even the way too mayo filled, ridiculously salty store-bought versions. In fact, the very first totally plant-based, intentionally vegan recipe I made was in fact a spinach dip. That recipe is actually one of my most popular here on the blog. I often mentioned how hilariously low-budget and unsophisticated it is (albeit insanely delicious), so this baked spinach and artichoke dip is kind of the upgraded version.
Both variations of spinach and artichoke dip are deceptively vegan and will have your omnivore pals astonished there are no dairy ingredients lurking within.
Let’s have a little peek-a-roo at what makes it so flipping tasty!
Vegan and Gluten free Ingredients
(I used organic whenever possible for all of the ingredients below)
Cashews: Soaked cashews act as the creamy base for this dip. These will be blended to a thick liquid form, so a good quality food blender is a must. If you are not a nut soaking pro, here is a great link to the various options. Seeing as cashews are such a huge portion of this spinach and artichoke dip recipe, I do like to use organic options. This is one of my easy favs!
Oat milk: After trying a few different non-dairy milk options, my family of taste-testers all agreed the oat milk was the best and richest tasting. Almond and soy weren’t quite subtle enough (although they work fine enough). Another potentially great option I have yet to try would be cashew milk.
Fresh spinach: Unlike many other spinach and artichoke dip recipes, here I call for fresh greens not frozen. Again, because spinach is such a large part of this recipe, opt for organic if at all possible.
Canned artichokes: When hunting for artichokes, be sure you get the canned in brine/water option. Jarred artichokes in oil will totally alter this dish and are not suggested.
Water chestnuts: These are kind of the “secret ingredient” in this recipe. Water chestnuts are most commonly used in stir-fry, but here they add just a subtle crunch and additional texture to an already highly textured dish. Although this is not an essential ingredient, I wouldn’t recommend skipping it.
Green onions: Seeing as there are technically no fresh aromatics in this spinach and artichoke dip, green onion is the humble hero in this recipe adding both a pop of fresh flavour and also additional texture.
Nutritional yeast: The ingredient that just keeps on giving! Nutritional yeast is such an easy way to add incredible cheesy flavour to vegan/vegetarian dishes. Without question, this is my ultimate favourite brand.
White miso paste: If you don’t already own or use white miso paste, this recipe will give you the perfect excuse to do so. Not only is miso paste the ultimate umami ingredient, adding depth and “meaty” flavour to dishes, but it lasts a small life time in the refrigerator. Although shelf-stable varieties are ok, level up your miso game by purchasing one from the cold section of your local grocery or health food store.
Lemon juice: Fresh squeezed lemon juice doesn’t just add brightness to this recipe, it also contains acidity which cuts greasiness and heaviness, giving this a fresh, clean taste.
Garlic & onion powder: These two best buddies are a great way to add a punch of flavour to the dish with minimal effort.
Himalayan salt (or good quality sea salt)
How to Make Vegan Baked Spinach and Artichoke Dip
Step 1: Lightly grease an 8” (2 quart) square baking dish and preheat oven to 400 degrees
Step 2: Add soaked cashews, milk, lemon juice, nutritional yeast, miso paste, garlic powder, onion powder and salt to a high-speed blender and process until very creamy and smooth. Set aside.
Step 3: Chop spinach, artichokes and water chestnuts into desired sizes (I like everything bite sized, as my picky eater might physically die at the sight of a large, floppy piece of spinach in this dip). Slice the green onions, using both the white and green parts.
Step 4: In a mixing bowl, combine the cashew blend with the prepped veggies. Stir well, and pour into the baking dish and cover with aluminium foil.
Step 5: Bake covered on the middle rack for 15 minutes. After 15 minutes, remove foil and bake for another 12-15 minutes.
What to Serve with Bake Spinach and Artichoke Dip?
- Warmed tortilla chips (dear goddess in heaven, these are my favs!)
- Pumpernickel bread
- Organic sourdough bread
- Seed crackers (like Mary’s brand)
- Crostini
Tips & Tricks
- Prep this dish a day in advance, cover, leave in the refrigerator overnight and bake the following day.
- Leftover spinach and artichoke dip can be kept for up to 3 days and reheated by a quick toss into the microwave.
- Looking to add a little boost of heat? Toss in a teaspoon of dried red chilli flakes!
- Nut allergy? Try soaking raw sunflowers in place of the cashews. Although the end result will be very different, it will still be super tasty!
Looking for a spinach and artichoke recipe that you can whip up in under 10 minutes? Give my original Spinach and artichoke recipe a go!
Baked Spinach and Artichoke Dip - Vegan & Gluten Free
Ingredients
- 1 1/2 cup soaked cashews
- 1 cup non-dairy milk (I like oat milk best here)
- 3 tbsp fresh lemon juice
- 3 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tsp Himalayan salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 1/2 cups tightly packed fresh spinach (chopped)
- 3/4 cups chopped artichoke hearts (in brine/water, not oil)
- 1/3 cup chopped water chestnuts
- 2 green onions (sliced using both white and green parts)
Instructions
- Lightly grease an 8” (2 quart) square baking dish and preheat oven to 400 degrees
- Add soaked cashews, milk, lemon juice, nutritional yeast, miso paste, garlic powder, onion powder and salt to a high-speed blender and process until very creamy and smooth. Set aside.
- Chop spinach, artichokes and water chestnuts into desired sizes (I like everything bite sized, as my picky eater might physically die at the sight of a large, floppy piece of spinach in this dip). Slice the green onions, using both the white and green parts.
- In a mixing bowl, combine the cashew blend with the prepped veggies. Stir well, and pour into the baking dish and cover with aluminium foil.
- Bake covered on the middle rack for 15 minutes. After 15 minutes, remove foil and bake for another 12-15 minutes.
Notes
- If you are not a nut soaking pro, here is a great link to the various options.
- Nut allergy? Try soaking raw sunflowers in place of the cashews. Although the end result will be very different, it will still be super tasty!
- Prep this dish a day in advance, cover, leave in the refrigerator overnight and bake the following day.
- Leftover spinach and artichoke dip can be kept for up to 3 days and reheated by a quick toss into the microwave.
- Looking to add a little boost of heat? Toss in a teaspoon of dried red chilli flakes!
Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic
Vegan and Gluten free food and cooking | Mostly Domestic
Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic
