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Vegan Spinach & Artichoke Dip

  • Total Time: 30 mins
  • Yield: 6 servings 1x
  • Diet: Vegan



To layer in a lasagna or with bread, chips, veggies, or whatever you want to use to dip!
A great meal to prepare for a pot-luck or a picnic πŸ™‚




12 marinated artichoke hearts (1.5 cups), drained and roughly chopped

1/2 yellow onion, finely chopped

3 cloves garlic

23 cups packed fresh spinach

1/2 cup unsweetened non-dairy milk (cashew is best since the flavour is milder than almond)

1/4 tsp salt (optional)

1 pinch black pepper

2 batches of Vegan Mozzarella Cheese (can be made in advance or right before making the dip)


  1. Preheat oven to 400F (200C).
  2. Make a double batch of the Vegan Mozzarella
    You can do this ahead of time and keep the mozzarella in an air tight container in the fridge until you are ready to use it, or you can make it right before creating this recipe. It only takes 15 minutes!
  3. Add the artichoke hearts, onion, garlic, spinach, 1/2 cup non-dairy milk, salt, and pepper to a food processor or blender.
  4. Mix until it’s your desired consistency – I like mine more smooth, though you might prefer it chunky.
  5. Transfer to an oven safe dish and mix with the Vegan Mozzarella.
  6. Pop it in the oven for 20 minutes, stopping halfway to give it a stir. If it gets too thick, thin it by mixing it a bit extra non-dairy milk.
  7. Once fully cooked, you can optionally brown the top. To do this, turn your oven to broil, and put under the broiler for 3 minutes.
  8. Check continuously so that it doesn’t burn, it browns fast!!


Serve hot!



  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Potluck

Keywords: Vegan, Spinach, Artichoke, Dip, Mozzarella, Cheesy, Potluck, Shareable, Snack

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