Dairy Free Spinach Artichoke Dip
This vegan spinach artichoke dip is creamy, comforting, and incredibly easy to make, ready in just 15 minutes with six simple pantry and freezer ingredients. Unlike traditional versions, there’s no cheese, mayo, or cream cheese; instead, it uses a rich garlic hemp heart sauce that keeps it dairy free, nut free (no cashews), and completely plant based.
Perfect for parties, potlucks, or weekly meal prep, this dip is gluten free, paleo, Whole30 friendly, and low in carbs. Serve it with crackers, fresh veggies, crusty bread, or use leftovers in creative ways. It’s a flavorful, feel-good recipe that everyone can enjoy.
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Ingredients
- Frozen organic spinach – you can also use fresh spinach, but you will need 2 bags. Whether you use fresh or frozen, be sure to press out as much excess liquid as possible.
- Artichoke hearts – you can use canned, jarred or frozen artichoke hearts to make this recipe simple and easy to make. I typically buy a bag of frozen artichoke hearts at Trader Joe’s anytime I see them there.
- Hemp hearts (or cashews) – hemp hearts are such a great alternative to using cashews to make a creamy sauce. I love hemp hearts because you don’t have to soak them in advance like you do cashews.
- Spices: Salt and garlic powder (or roasted garlic) – these spices help to make the sauce pop with flavor and umami.
How to make vegan spinach artichoke dip
- 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).
- 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.
- Add the hemp hearts, water, garlic olive oil and salt to a high speed blender. Blend for 1 minute.
- Combine the defrosted spinach and the garlic sauce in a large bowl.
- Using the same high speed blender, pulse the artichoke hearts until they are broken up slightly. Alternatively, you can use a food processor in place of a blender for this step.
- Stir the chopped artichoke hearts and additional salt into the spinach and garlic sauce mixture.
- Spray a large casserole dish with non-stick spray. Pour in the spinach artichoke mixture and top with hemp hearts.
- Broil the spinach artichoke dip for 5-7 minutes until the top starts to brown.
Top tips
- Be sure to squeeze out all excess liquid from the spinach after cooking. Skipping this step will result in a watery dip that never comes together.
- For this recipe I use canned artichoke hearts in water (they are easy to find and pantry staples) however, you can also use frozen artichoke hearts or jarred artichoke hearts in oil. For the frozen artichoke hearts, you will need to cook them in a skillet for 10 minutes or so (follow the instructions on how to make lemon artichoke hearts) before using them in this recipe.
- Hemp hearts do not require any soaking before using to make a creamy sauce. However if you want to use cashews in place of the hemp hearts, you will need to soak them for 5 minutes in boiling water to soften them before blending (discard the soaking water).
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Dairy Free Spinach Artichoke Dip (Ready in 15 Minutes)
Dairy free spinach artichoke dip is the ultimate comfort food. It's 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.
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Servings: 10 servings
Guided Recipe Video
Ingredients
- 2 bags frozen organic spinach
- 2 cans artichoke hearts in water
- 1 cup hemp hearts (or soaked cashews)
- 1 cup water
- 1 teaspoon sea salt
- 2 teaspoon garlic powder
- 3 tablespoon hemp hearts
- ½ teaspoon sea salt
Instructions
- 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.2 bags frozen organic spinach
- After squeezing the liquid from the spinach make the creamy garlic sauce.
- Blend together 1 cup hemp hearts, water, garlic powder and 1 tsp salt in a high speed blender for 1 minute.1 cup hemp hearts (or soaked cashews), 1 cup water, 1 teaspoon sea salt, 2 teaspoon garlic powder
- 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.2 cans artichoke hearts in water
- Add the artichoke pieces and 1/2 tsp salt to the dip and stir well.½ teaspoon sea salt
- Spray a cast iron skillet with non-stick spray and add the spinach artichoke dip. Top with remaining hemp hearts.3 tablespoon hemp hearts
- Place under the broiler (on high) for 3-5 minutes until the top starts to brown. Serve hot or warm.
Recipe Notes
Note: Since you are using the broiler, I recommend using a cast iron skillet. If you want to make this in a casserole dish, I don’t recommend using a glass casserole dish (they can shatter at this heat). Some ceramic casserole dishes can be broiled, so be sure to check what temperature they can withstand before using them in this recipe.
What if you don’t have hemp hearts
If you don’t have hemp hearts, you can also use soaked cashews. To soak cashews for this recipe, you can boil them in water for 3-5 minutes or microwave 90-120 seconds.
What if you don’t have frozen spinach?
If you don’t have frozen spinach, you can use frozen kale or fresh spinach that has been cooked down. You will need 12-16 cups of fresh baby spinach to replace 2 bags of frozen. Be sure to squeeze out as much excess liquid as possible.
Storing leftovers
Fridge: Store leftovers in the fridge for up to 5 days.
Freezer: Store in the freezer up to 2 months in freezer safe container.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
177
Fat
12
g
Carbohydrates
5
g
Fiber
3
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!
What else to add to this recipe
- 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.
- Nutritional yeast – Nutritional yeast will give the sauce a cheesier flavor. You can add 2-4 tablespoons for a cheesier tasting sauce.
What to serve with vegan spinach dip
- Homemade crackers (these hemp almond flax crackers or these pumpkin sunflower seed crackers are great)
- Fresh veggie slices – sliced carrots, cucumbers, bell peppers and jicama slices are my favorite
- Tortilla chips
- On top of sweet potato toast
- Stuffed in baked potatoes or baked sweet potatoes
- Stuffed in portobello mushroom caps
- Serve on top of pizza crust
- On top of chicken or salmon (added after cooking)
Common questions
What size casserole dish to use
For this recipe you will want at least an 8X8 casserole dish (check to be sure it can withstand the broiler) or you can use a large cast iron skillet or other oven safe skillet to make this a one pot meal.
Can you make this in advance?
Yes! You can easily make this in advance and reheat right before using. The beauty of this recipe is that it is equally as good as leftovers so it’s perfect for parties or potlucks (or meal prep).
To make this in advance:
- Assemble the casserole.
- Store in the fridge (do not bake).
- Right before you want to serve, preheat the oven to 425F and sprinkle with hemp hearts. When the oven is preheated, bake for 10 minutes (this will warm it up from being in the fridge), then turn the broiler on and broil for 3-4 minutes until the top is golden brown.
How to reheat
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).
Storing leftovers
This recipe lasts about 5 days in the fridge, covered.
Can you freeze vegan spinach artichoke dip?
Yes! You can freeze this dip after baking. Freeze it in a freezer safe container for up to 2 months. Be sure to label the container with the name, date and use by date.
When you are ready to enjoy, defrost in the fridge for a few hours or defrost in the microwave. Once defrosted, follow the reheating tips above.
Alternatively, you can put the frozen dip in the oven at 350F for 20-30 minutes until warmed through.
I found this recipe while doing Whole30. After figuring out that I’m lactose intolerant, I use this recipe all the time. It’s one of my go-to’s when I’m hosting. I’ve also used it inside of an omelet when there were leftovers.
I substituted fresh kale and rainbow chard, sautéed and then followed the rest of the recipe instructions and it turned out perfect! So delicious
I’m going to have to try this with rainbow chard! Sounds amazing!
What size bags of frozen spinach? I see sizes ranging from 8 oz to 16 oz – a big difference! I watched the video and saw you used one bag of Trader Joe’s. I saw 16 oz bags of that online (no Trader Joe’s here). I’m eager to try this recipe, but would like to make it correctly. :-) Thanks!
I apologize for that – yes 16oz bags of frozen! I’d love to hear how this turns out for you!
I love that this recipe is super easy to make!! It’s the perfect appetizer- for a group or just for yourself :)
I was just able to try this dip and it is really good. A+++ in my book. I could eat it as just a side!
Curious what you are dipping into this that’s Whole 30 compliant?
Hey Michelle! I adore the mini pepper, carrots and roasted sweet potato wedges! Hope that helps!