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:
- 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.
- 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.
- 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.
What else could you add to this spinach artichoke 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
What to serve with Spinach Artichoke Dip?
- 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)
Substitutions or FAQ’s
- 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.
Can this recipe be reheated?
Yes! 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 does this recipe last in the fridge?
This recipe lasts about 5 days in the fridge covered.
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.
Update Notes: This recipe was originally posted in January 2018, but was published again in June 2019 to include step by step directions, recipe notes and a video.
IN THIS FREE EBOOK