Whole30 Spinach Artichoke Dip is the perfect comfort food!
This vegan spinach artichoke dip is creamy and comforting without any of the cheese or mayo!
This recipe only has 7 ingredients and takes 15 minutes to make from start to finish.
Why this recipe works
- This is the best and easiest spinach artichoke dip recipe without any of the usual ingredients!
- No mayo, cream cheese, sour cream or cheese! Instead this recipe uses my favorite creamy garlic sauce.
- Ready in just 15 minutes, this recipe only has a few ingredients (7)
- This Whole30 friendly recipe is a great healthy appetizer for parties or served with blistered tomatoes over gluten free bread or homemade crackers.
How to make vegan spinach artichoke dip
- Frozen organic spinach
- Artichoke hearts
- Garlic olive oil (or olive oil and garlic powder)
- Hemp hearts
Step 1: Defrost frozen spinach in the microwave or in the fridge overnight (be sure to store the bags in a bowl so they don’t melt all over the fridge).
Step 2: After defrosting the spinach, be sure to ring out all the excess water. You can do this by pressing the spinach out into a colander with a spoon or by using your hands over the sink.
Step 4: Combine the defrosted spinach and the garlic sauce in a large bowl.
Step 5: Using the same high speed blender, pulse the artichoke hearts until they are broken up slightly.
Step 6:Stir the chopped artichoke hearts and additional salt into the spinach and garlic sauce mixture.
Step 7: Spray a large casserole dish with non-stick spray. Pour in the spinach artichoke mixture and top with hemp hearts.
Step 8: Broil the spinach artichoke dip for 5-7 minutes until the top starts to brown.
What else to add to this dip
- Smoked paprika – can give the dip a smoky flavor
- Sundried tomatoes – use chopped sundried tomatoes in olive oil. Be sure to drain the oil before adding it.
- Shredded chicken or crab for a fun twist on a classic dish
IN THIS FREE EBOOK
What you can serve with this
- Homemade crackers (these hemp almond flax crackers or these pumpkin sunflower seed crackers are great)
- Homemade plantain chips
- Fresh veggie slices – sliced carrots, cucumbers, bell peppers and jicama slices are my favorite
- Tortilla chips
- On top of sweet potato toast or gluten free toast
- Stuffed in baked potatoes or baked sweet potatoes
- Stuffed in portobello mushroom caps
- Stuffed in chicken
- Serve on top of pizza crust (this zucchini crust is awesome)
How to reheat this recipe
I like to make a big batch of spinach artichoke dip during my weekend prep and use it as a vegetable in my weeknight meals! You can reheat it in the microwave or in a hot oven (375F for about 10 minutes).
How long this recipe lasts in the fridge
This recipe lasts about 5 days in the fridge covered.
- Hemp hearts: If you don’t have access to hemp hearts, you can also use soaked raw cashews or sunflower seeds in the sauce.
- How to make soaked cashews: Simply let the cashews soak in fresh water for 4-6 hours until softened. If you don’t have time for that, simply boil them on the stove in water for 3-5 minutes or microwave them for 90-120 seconds in water. Drain the water.
- Roasted garlic olive oil: I usually get roasted garlic olive oil at Trader Joe’s but it can also easily be found online. If you don’t have access to this, you can also use 2 tsp. garlic powder and 2 tbsp olive oil.
- Spinach: This recipe calls for 2 packages of frozen spinach, defrosted. You can also use frozen kale.
- If you want to use fresh spinach, it would take about 12-16 cups of fresh spinach, cooked until the spinach is wilted down to get the same amount, so I recommend using frozen for cost savings and convenience.
- Artichoke hearts: This recipe uses canned artichoke hearts in water. However, you can also use frozen artichoke hearts that have been defrosted and quickly sauteed in a hot pan.
If you love this recipe, you should try
- Spinach Artichoke Stuffed Mushrooms
- Everything Bagel Hummus
- Spicy kale artichoke dip
- Jalapeno Cilantro Hummus
- Paleo Artichoke Hummus
Whole30 Spinach Artichoke Dip
Guided Recipe Video
- Preheat the broiler on high
- Microwave the spinach for 5 minutes or steam on the stove until defrosted. Let the spinach drain in a colander to cool off slightly after microwaving.
- After squeezing the liquid from the spinach make the creamy garlic sauce.
- Blend together 1 cup hemp hearts, water, garlic oil and 1 tsp salt in a high speed blender for 1 minute.
- Once spinach is cool enough, press it through the colander to drain off excess water. Don’t skip this part. I squeeze it with the back of a wooden spoon against the colander or simply use my hands to squeeze it out.
- When the spinach is as dry as possible, add it to a large bowl. Add the creamy garlic sauce and stir well.
- Using the same blender add the drained canned artichokes and pulse until broken up 4-5 times.
- Add the artichoke pieces and 1/2 tsp salt to the dip and stir well.
- Spray a glass or ceramic serving dish with non-stick spray and add the spinach artichoke dip. Top with 3 tbs of hemp hearts
- Place under the broiler (on high) for 3-5 minutes until the top starts to brown.
- Serve hot or warm
- If you don’t have hemp hearts, you can also use raw cashews that have soaked in water 4 hours to overnight. If you don’t have time to soak the cashews, boil them in water for 3-5 minutes or microwave 90-120 seconds.
- If you don’t have garlic olive oil, you can use olive oil and garlic powder
- If you don’t have frozen spinach, you can use frozen kale as well.