Healthy Spinach Artichoke Dip (vegan, dairy-free)

Spinach artichoke dip is an all time crowd-favorite appetizer. This healthier version mixes spinach, artichoke hearts, onions, garlic, mayonnaise and cashew cream, and then it’s baked til’ golden. It’s unbelievably delicious, highly addictive, and no one will know it’s dairy-free!

When you think of a classic spinach artichoke dip, you’re probably expecting a super cheesy type of dish. But what if I told you that you can create this same effect without dairy?

I whipped up this creamy and garlicky dip with none other than soaked cashews (to create a cashew cream) and my homemade mayonnaise. This combination melds together to form an irresistibly smooth and luscious texture – making it one tasty and timeless appetizer. And if you’ve made my Vegan Alfredo Sauce, you know that I love cashews as a replacement for cheese. 

Spinach Artichoke Dip Ingredients

To prepare this dip, you’ll need just a handful of ingredients and about 15 minutes of time.

• Cashews – 1 cup of raw cashews soaked overnight
• Mayonnaise – 1 ¼ cup
• Water – ¼ cup
• Spinach– 16 ounces frozen spinach, thawed, and drained
• Artichoke Hearts – 13.5 oz artichoke hearts, chopped and drained
• Onions– ⅓ cup onions, finely chopped 
• Garlic – 4 cloves, minced 
• Salt and Pepper – ½ teaspoon salt and ½ teaspoon pepper 

These simple ingredients make this recipe dairy-free, paleo and Whole30 friendly. And if you use a vegan mayonnaise, it’s easily vegan friendly as well. Perfect for everyone!

Note: For those who can tolerate small amounts of dairy, I recommend adding goat cheese to this recipe. I love goat cheese as it’s more easily digestible. Just add 4 ounces to the recipe. It will add some of that cheesy flavor while keeping the overall recipe healthy.

Is Frozen Or Fresh Spinach Better?

When it comes to spinach in this recipe, you can either us frozen or fresh. I prefer frozen as it’s faster and easier. 

• For frozen spinach – make sure to thaw completely, and then squeeze all the liquid out. 
• For fresh spinach – steam it first, blanch in ice water, and then squeeze all the liquid out.  

How To Make Vegan Spinach Artichoke Dip

In just 4 easy steps, you’ll have the ultimate spinach and artichoke dip. Here’s what you’ll need to do. 

1. Preheat oven to 400 degrees Fahrenheit. 
2. Blend the cashews, mayonnaise and water in a food processor for 1-2 minutes, until creamy. 
3. Stir the cashew mixture and remaining ingredients together in a large mixing bowl. 
4. Transfer the mixture to an oven-safe dish and bake for 20 minutes. 

The recipe makes about 4 cups of spinach artichoke dip, which is the perfect quantity for a party!

How To Serve This Dip

What’s a dip without its crunchy side kick? While there’s a few options, I highly recommend my herbed cassava tortilla chips for a savory combination. 

But if you’re looking for something more refreshing, fresh cut veggies such as cucumber slices or celery sticks will be just as delicious. 

Make Ahead and Reheat Later

Need to prep this the day before? No problem. Just cover and refrigerate the mixture overnight, then pop it into the oven for baking when you want it.

Also, if you find yourself with leftovers (which you probably won’t), you can freeze it and save for another day. This dip should last about 3-4 days if stored properly in the fridge in a tightly sealed container. 

More Vegan Appetizer Dips 

Need more than one dip that’s dairy-free? Here are a few more of my favorites:

• Best Ever Guacamole 
• Pico De Gallo 
• The Best Hummus 
• Cauliflower Hummus
• Roasted Red Pepper Hummus

4.91 from 21 votes

Healthy Spinach Artichoke Dip (vegan, dairy-free)

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 8 servings

Author: Lisa Bryan

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This healthy spinach artichoke dip is creamy, flavorful, easy-to-make and sure to be a crowd favorite. You'll never know it was dairy-free!

Ingredients

US Customary - Metric

• 1 cup raw cashews, soaked overnight
• 1 1/4 cup mayonnaise
• 1/4 cup water
• 16 ounces frozen spinach, thawed and drained
• 13.5 oz artichoke hearts, chopped and drained
• 1/3 cup onions, finely chopped
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp pepper

Optional

• 4 ounces goat cheese

Instructions

• Preheat oven to 400 degrees fahrenheit.
• Add the cashews, mayonnaise and water to a food processor. Blend for 1-2 minutes, or until creamy.
• Use a spatula to transfer the cashew mixture to a large mixing bowl. Add all remaining ingredients and stir together.
• Transfer the dip to an oven-proof dish and bake for 20 minutes. Serve with tortilla chips, cucumber slices or other vegetables.

Lisa's Tips

• Make sure to squeeze out all liquid from the spinach and artichoke hearts, as you don't want it watery.
• I love the mini casserole dish you see pictured and it fits the quantity of this dip perfectly!
• If you want to make this vegan, make sure to use a vegan mayonnaise option.

Nutrition

Calories: 438kcal, Carbohydrates: 11g, Protein: 8g, Fat: 40g, Saturated Fat: 7g, Cholesterol: 21mg, Sodium: 646mg, Potassium: 325mg, Fiber: 3g, Sugar: 2g, Vitamin A: 7295IU, Vitamin C: 14.1mg, Calcium: 116mg, Iron: 2.9mg

Course: Appetizer

Cuisine: American

Keyword: dairy free spinach artichoke dip, paleo spinach artichoke dip, spinach artichoke dip, vegan spinach artichoke dip

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Recipe originally published February 2016, but updated to include new photos and information.