Looking for a party favorite or just a cozy snack for movie night? This Spinach Artichoke Dip is a total crowd-pleaser. It’s creamy, flavorful, and—here’s the twist—completely dairy-free. Instead of cheese, we’re using coconut cream and nutritional yeast to get that rich, cheesy vibe. The best part? It works for vegan and egg-free diets too. Perfect with crunchy veggies or tortilla chips. Trust me, it’s a hit every time.
Quick Recipe Rundown
Time You’ll Need
- Prep: 10 minutes
- Cook: 25–30 minutes
- Total: About 35–40 minutes
Servings
This dip feeds 6–8 people (appetizer size). Have a bigger crowd? Just double or triple the recipe—easy!
Skill Level
Beginner-friendly. If you can mix and bake, you’ve got this!
Tools You’ll Need
- Large mixing bowl
- Oven-safe dish (about 2.5–3 qt)
- Spoon or spatula for mixing
- An oven (set it to 350°F)
- Optional: A blender, if you’re making cashew cream
Make-Ahead Tip: Want to prep early? Mix everything a day ahead, then bake when ready to serve. Just keep it in the fridge overnight.
Ingredients
Here’s the lineup:
- 2 (14.5 oz) cans artichoke hearts (drained and chopped)
- 3 cups fresh spinach (chopped)
- 1 ½ cups mayo (try avocado oil mayo!)
- ¼ cup coconut cream (the thick part from canned coconut milk)
- ¼ cup nutritional yeast (that “cheesy” flavor comes from here)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp paprika
- A dash of cayenne for some kick
Ingredient Swaps
Out of something? No problem:
- Mayo: Go for vegan mayo if you’re egg-free.
- Coconut Cream: Cashew cream or vegan sour cream works great too.
- Spinach: Frozen? Totally fine—just thaw and squeeze out the water.
- Nutritional Yeast: Optional, but it gives that cheesy depth.
Step-by-Step Instructions
Step 1: Prep Your Dish
Start by preheating your oven to 350°F. Grease your baking dish with a little oil. Then, chop your artichokes and spinach. If you’re using frozen spinach, squeeze it dry—extra water is a no-go.
Step 2: Mix It All Together
Grab a big bowl. Toss in the artichokes, spinach, mayo, coconut cream, nutritional yeast, and your spices (onion powder, garlic powder, salt, paprika, and cayenne). Stir until it looks creamy and well mixed.
Heads up: Don’t overmix—it’s a dip, not a smoothie!
Step 3: Spread and Decorate
Pour the mix into your baking dish. Want to get fancy? Save a few artichoke leaves and place them on top like a flower. Sprinkle a little paprika for a pop of color.
Step 4: Bake It
Bake for 25–30 minutes. You’ll know it’s ready when the edges are bubbling and the center is hot. Feel like impressing your guests? Broil it for 2–3 minutes at the end for that golden, toasty finish.
Make It Your Way
Diet-Friendly Updates
- Vegan: Use vegan mayo and swap the coconut cream for cashew or almond cream.
- Low-Fat: Cut half the mayo with plain Greek yogurt (if dairy is OK).
- Gluten-Free: Serve with veggie sticks or gluten-free chips—it’s naturally GF!
Want More Kick?
Add extra cayenne or crushed red pepper flakes for heat.
How to Serve It
Serve your dip warm with:
- Veggie sticks (carrots, celery, bell peppers)
- Tortilla chips (grain-free if you’re strict)
- Toasted baguette slices or crackers
Hosting Tip: For something fancy, serve the dip in individual ramekins. Guests love it!
Leftovers? Here’s What to Do
Store this dip in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 300°F for about 10–15 minutes or pop a small portion in the microwave. Avoid freezing though—it messes with the texture.
And there you have it. A creamy, dairy-free dip that’s perfect for any occasion. Whether you’re hosting friends or just treating yourself, this recipe delivers every time. So, what do you think? Ready to give it a go?
PrintSpinach Artichoke Dip Recipe
Who doesn’t love a creamy, warm Spinach Artichoke Dip? This one’s a total upgrade—it’s dairy-free, delicious, and ridiculously easy to make. Packed with tender artichokes, fresh spinach, and a perfectly spiced creamy base, it’s the kind of dip you’ll want to make for game days, parties, or just a cozy night in. Plus, it’s super versatile and a hit with everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 6–8 (appetizer portions) 1x
- Category: Appetizers, snacks, or guilt-free indulgence
Ingredients
- 2 (14.5 oz) cans artichoke hearts, drained and chopped (save a few pieces for garnish if you’re feeling fancy)
- 3 cups fresh spinach, chopped
- 1½ cups mayo (avocado oil mayo works great!)
- ¼ cup coconut cream (the thick part from a can of full-fat coconut milk)
- ¼ cup nutritional yeast (hello, cheesy flavor!)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp paprika
- A pinch of cayenne (optional, but it adds a nice little kick)
Instructions
Get your oven ready! Set it to 350°F (175°C). While it heats up, grease a baking dish (about 2.5–3 qt) with a little olive oil or ghee. Then, chop your artichokes and spinach. Don’t forget to drain the artichokes well—nobody wants a watery dip.
In a big bowl, combine the artichokes, spinach, mayo, coconut cream, nutritional yeast, and all your spices. Mix it up until it’s smooth and evenly combined. Don’t overdo it, though—you want chunks of artichoke and spinach, not baby food.
Spoon that creamy goodness into your greased baking dish. Spread it out evenly. Feeling a little extra? Use those reserved artichoke leaves to make a cute little design on top. Sprinkle a pinch of paprika over the top for a pop of color.
Pop it in the oven and bake for 25–30 minutes. You’ll know it’s ready when it’s hot, bubbling around the edges, and smells amazing. Want that golden-brown top? Broil it for 2–3 minutes at the end—but keep an eye on it, so it doesn’t burn!
Serve warm with your favorite dippers—carrot sticks, tortilla chips, gluten-free crackers, or even toasted baguette slices. It’s up to you!
Notes
Helpful Tips
- Spinach Tip: If you use frozen spinach, make sure to thaw and squeeze out all the water first.
- Custom Spice Level: Love heat? Add a little more cayenne or toss in some crushed red pepper flakes.
- Make It Creamier: Swap half the mayo with vegan cream cheese or cashew cream for an extra rich dip.
Storing & Reheating
Got leftovers? Here’s what to do:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 300°F for about 10–15 minutes until warmed through. For smaller portions, the microwave works too—just heat it in short bursts.
Pro Tip: This dip doesn’t freeze well, so try to finish it fresh!
