Vegan Spinach Artichoke Dip

Easy Vegan Spinach Artichoke Dip (Cashew + Nut Free!)

It has been yeaaaaars since I’ve enjoyed a good spinach artichoke dip! In college, my husband and I often enjoyed eating this dip at special events wherever food was catered. If there was spinach artichoke dip on the menu, best believe I was there (with a to-go plate in hand)!

Since I don’t eat dairy anymore, I’ve been missing this dip every now and then so I knew I had to come up with a Vegan Spinach Artichoke Dip that would fill the void.

Vegan Spinach Artichoke Dip

Ingredients You’ll Need for Vegan Spinach Artichoke Dip:

  • Canned Artichoke Hearts– these can be found at most grocery stores with their other canned goods. I always drain the water and remove the stems, then cut each heart into fourths.
  • Frozen Spinach– I don’t know about you, but I always have frozen spinach on hand. However, you could also use fresh spinach (about 3/4 cups packed) as an alternative.
  • Vegan Parmesan Cheese– I used the vegan parmesan cheese from Whole Foods, but you can use whatever brand you enjoy most.
  • Vegan Mayo– Follow Your Heart vegan mayo has always been my go-to but I’ve also used Hellmann’s vegan mayo and both of them worked well.
  • Vegan Cream Cheese– For this recipe, I used Violife’s cream cheese but you can use whatever brand you enjoy most.
  • Vegan Butter– I’m a creature of habit at times and I’ve been using Earth Balance vegan butter sticks regularly since going vegan. Again, you can use whatever brand of vegan butter you enjoy most.
  • Minced Garlic– Jarred minced garlic has always been my go-to, but if you’d rather use fresh garlic, that’s fine too!
  • Pickled Jalapeños– These pickled jalapeños add the perfect amount of heat and flavor boost to this dish, but don’t be scared it’s not overpowering at all! You definitely won’t be running to the fridge for a glass of water to cool your mouth off. Still nervous about using them? Try reducing the amount in the recipe to one that you’re most comfortable with.
Vegan Spinach Artichoke Dip

How to Make Vegan Spinach Artichoke Dip

Making this Vegan Spinach Artichoke Dip is SUPER easy. In case you’re new around here, I pride my recipes on being as simple as possible. Ingredients and instructions included.

To start, you’ll want to prepare all of your ingredients. I always start with anything that needs to be chopped, like the canned artichoke hearts and pickled jalapeños.

Vegan Spinach Artichoke Dip

For the canned artichoke hearts, I first drain the water from the can, then remove each artichoke heart. I cut the stem part (this is optional- if you like stems, keep ’em!), then cut the artichoke heart in half, then cut each of the halves in half again to make four chunks total from one artichoke heart. I repeat this process until all of them have been sliced.

Now for the jalapeños, I like using pickled ones over fresh. Why? It’s got more a mild heat but still adds great flavor to the dish. If you’re in a pinch, you can certainly use fresh ones, but I’d recommend pickled jalapeños if you’ve got some on hand.

Vegan Spinach Artichoke Dip

To cut these, I simply measure out about 1/4 cup and mince them until I end up with pieces that are pretty small. In my opinion, this helps the flavor to be more evenly distributed throughout the dish.

Once the artichoke hearts and jalapeños are cut, you can move on to preparing the spinach. Measure out two cups of frozen spinach and microwave it for 2-3 minutes until it’s cooked. Now we need to get rid of the excess water. I find it easiest to do this by transferring the spinach to a fine mesh strainer, then using the back of a spoon to push against the spinach in order to release the water out of the bottom.

Vegan Spinach Artichoke Dip

Once this is done, you can measure out all of your other ingredients and add them to a medium-sized pot and adjust the temperature to a medium heat. Stir it every so often to combine all of the ingredients. After about 6-7 minutes, all of the ingredients should have formed to create a nice dip. Keep in mind it will not be super thick. For a thicker consistency, you can add two tablespoons of water and two tablespoons of cornstarch combined into the mixture (check out the recipe notes for more on this). Once this is done, you’re ready to dig in!

What Pairs Well with Vegan Spinach Artichoke Dip?

Wondering what you should use to dip into your vegan spinach artichoke dip? Here are a few of my favorites:

  • Ritz crackers
  • Baguette Toast Crackers
  • Tortilla chips
  • Fresh carrots
  • Fresh Celery
  • Pita Chips
  • Pita Bread

Call me crazy, but one of these days I’m going to try using it as a sandwich spread or maybe use it to make a grilled cheese. Sounds good, right?!

Vegan Spinach Artichoke Dip

Can Vegan Spinach Artichoke Dip Be Made in Advance?

You can absolutely make this Vegan Spinach Artichoke Dip in advance! Actually, I prefer it that way. For whatever reason, this dip is actually thicker once it’s reheated. Fresh is fine, but I prefer the thicker texture. Just my preference.

Not interested in making this in advance? Or don’t have time? That’s fine too. For a thicker consistency, you can add in a little cornstarch and water mixture. Two tablespoons of water and two tablespoons of cornstarch mixed together should do the trick. Add this mixture to the Vegan Spinach Artichoke Dip a little at a time until it’s thick enough for you.

Other Appetizers You’ll Enjoy:

I know you’ll love this Easy Vegan Spinach Artichoke Dip! It’s easy to put together and is the perfect appetizer, snack or finger food for serving family and friends! Give this recipe a try and let me know what you think in the comments below!

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Vegan Spinach Artichoke Dip
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5 from 5 votes

Easy Vegan Spinach Artichoke Dip

A simple stovetop vegan spinach artichoke dip that's perfect for sharing with friends for your next gathering!
Course Appetizer, Snack
Cuisine American
Keyword Artichoke, Dip, Spinach
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1 can artichoke hearts stems removed and chopped
  • 2 cups frozen chopped spinach cooked and excess water drained
  • cups shredded vegan parmesan cheese (I used Whole Food's brand, but you can use whatever brand you enjoy most)
  • ½ cup vegan mayo
  • 1 cup vegan cream cheese (I used Violife)
  • 4 tbsp vegan butter (I used Earth Balance)
  • 2 tsp minced garlic
  • ¼ cup pickled jalapeños diced into small pieces
  • salt and pepper to taste


  • Over medium heat in a medium sized pot, add all of the ingredients.
  • Stir until well combined.
  • Once the dip has warmed through and a dip consistency has formed, remove from heat and transfer to appropriately sized serving dish of your choice. Note: the final product will not be super thick. Check out the recipe notes on how to make it thicker if desired.
  • Serve with tortilla chips, crackers or fresh vegetables of your choice. Enjoy!


For a thicker dip, combine 2 tablespoons of cornstarch with 2 tablespoons of water and mix together in a small dish. Add this to the pot with the Vegan Spinach Artichoke Dip a little at a time while stirring. Add until desired thickness has been reached.


  1. 5 stars
    Love this! So easy to make & delicious. I was leery of the pickled jalapenos since I don’t do spicy foods. I trusted Desiree’s comment that it wasn’t really spicy but just add flavor. Will definitely make again.

  2. 5 stars
    This was SO good! Just as I remembered it pre-vegan lol Love love love it!!!

  3. 5 stars
    We absolutely loved this! It was so easy to make and allowed us to enjoy the Super Bowl with one of our favorite apps!

  4. 5 stars
    This dip was a hit in my house, my wife (who isn’t vegan) loved it so much that she requested that I make it again this weekend. I slightly tweaked the recipe, I omitted the butter, and added some vegan mozzarella shreds. Then I also baked it at 350 for 15 minutes after cooking all the ingredients on the stovetop. This recipe is just as good as, if not better than the non-vegan version. Loved it!

  5. Stephanie

    5 stars
    This is slap-yo-mama-good! Mine came out a little oily, but that’s probably because I used different brands of some of the ingredients, but, it wasn’t a problem. I just drained as much oil as I could and proceeded to eat…non-stop. My non-vegan, but willing to try anything husband also devoured it! We ate it with cassava tortilla chips because their GF and grain free. I will definitely make this again without hesitation! Thank you for doing the hard work so that I don’t have to!

  6. Where do you get pickled jalapeños?

  7. Mine didn’t come out creamy like the picture, it came out kind of lumpy, why?

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