Plant Based Spinach Artichoke Dip - The All Natural Vegan

Steps by steps Plant-based Hot Artichoke Dip

Creating a Plant-based Hot Artichoke Dip invites you to delve into the rich and comforting flavors traditionally associated with artichoke dips, while embracing a vegan approach. The challenge lies in recreating that creamy and indulgent experience without relying on dairy products.

At the heart of this dip are artichokes, celebrated for their tender texture and subtle, slightly nutty flavor. When combined with a creamy base—often made from soaked and blended cashews or white beans—they lay down a smooth and substantial foundation. These components are not only healthful but also work seamlessly together to mimic the classic, creamy mouthfeel one expects from a hot dip.

To achieve the requisite depth of flavor, nutritional yeast is invaluable for imparting a cheesy profile that satisfies even the most discerning palates. Garlic and onion provide aromatic warmth, while lemon juice or a splash of vinegar imparts a light tanginess, reminiscent of the savory notes found in traditional artichoke dips.

Plant-based Hot Artichoke Dip Recipe

Plant Based Spinach Artichoke Dip - The All Natural Vegan

Plant-based Hot Artichoke Dip

Creating a Plant-based Hot Artichoke Dip is a delightful culinary venture that allows you to enjoy the richness and comfort of this classic dip without relying on dairy products. The key ingredients include tender artichokes, celebrated for their slightly nutty flavor and creamy base components such as soaked and blended cashews or white beans, lending a smooth texture akin to that of dairy-based dips.
Nutritional yeast plays an indispensable role in imparting a cheesy taste, while garlic and onion add aromatic warmth. To achieve a tangy note similar to the savory profile of traditional artichoke dips, lemon juice or vinegar can be incorporated. Thickeners like tapioca flour or arrowroot powder are utilized to reach just the right consistency, ensuring the dip maintains its integrity when scooped up with dipping implements.
Herbs, spices, and seasonings refine the overall flavor, bolstering the comforting nature of the hot artichoke dip. Whether enjoyed with fresh vegetables, crusty bread, or crispy tortilla chips, this plant-based version stands as a testimony to the possibility of indulgence in a vegan format, merging rich taste with health-consciousness and animal welfare considerations.
Prep Time 18 minutes
Cook Time 28 minutes
Total Time 46 minutes
Course Sauce
Cuisine Italian
Servings 2 cup
Calories 131 kcal


  • 1 skillet
  • 1 blender
  • 1 oven


  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 15- oz cans cannellini beans drained and rinsed
  • 1/2 tsp dried thyme
  • 1/2 cup vegan cream cheese
  • 12- oz. jar marinated artichoke hearts drained
  • 2 tbsp fresh dill
  • 1 cup watercress leaves
  • Kosher Salt to taste
  • Freshly ground pepper to taste
  • 1 cup grated mozzarella-style nondairy cheese for topping


  • Heat the oil in a skillet over medium heat, add onion and let it cook for 2 minutes or until onion started to brown.
  • Transfer to a blender or mini food processor, add the beans, vegan cream cheese and blend or process until smooth.
  • Add the artichoke hearts, dill, watercress leaves, thyme, salt, and pepper. Pulse for 3 to 5 times or until watercress leave and artichokes are equally chopped.
  • Transfer any ovenproof container of choice, top with the cheese and place in the oven and then bake at 350 oF until cheese is melted and the top turn golden, for about 25 minutes.
  • Remove from the oven and serve immediately. Store the leftover in an air tight container and keep in the fridge, use within 4 days.
Keyword cannellini beans, olive oil, onion

Cooking Tips about Plant-based Hot Artichoke Dip

Cheesy Vegan Spinach and Artichoke Dip | Minimalist Baker Recipes

  • Quality Artichokes: Use high-quality canned or jarred artichokes that are well-drained and rinsed. For an even fresher flavor, you can opt for steamed fresh artichokes.
  • Creamy Base Alternatives: Traditional dips often use cream cheese or mayonnaise, but for a plant-based version, soaked and blended cashews or white beans make excellent substitutes, providing richness and creaminess.
  • Power of Nutritional Yeast: This is a magical ingredient in vegan cooking that provides a cheesy flavor without the dairy. Don’t hesitate to add it generously to your dip.
  • Clever Use of Spices: To mimic the savory depth of traditional dips, use garlic, onion powder, a pinch of smoked paprika, or other herbs that will complement the artichokes.
  • Brighten with Acidity: A little lemon juice or a dash of vinegar can bring a pleasant tanginess to your dip, balancing out the flavors and adding complexity.
  • Get the Right Texture: To achieve the desired thickness, consider using tapioca flour or arrowroot starch which provides a gooey consistency similar to melted cheese when heated.
  • Season to Taste: Always taste and adjust seasoning before baking. It could require more salt, pepper, or nutritional yeast to reach the perfect flavor balance.
  • Bake to Perfection: For that irresistible crust on top and a hot center, bake the dip until it’s bubbly and golden brown on top, usually around 15-20 minutes at 375°F (190°C).
  • Serve Hot: This dip is best enjoyed warm, straight from the oven, which allows the flavors to be at their peak and the texture to remain dip-friendly.
  • Garnishing is Key: Before serving, garnish with fresh herbs like parsley or dill, or a sprinkle of paprika for a touch of color and sophistication.

Serving suggestions about Plant-based Hot Artichoke Dip

Vegan Cauliflower Cashew Spinach Artichoke Dip - Blissful Basil

  • Warm Bread: Offer freshly toasted slices of baguette or chunks of rustic bread, perfect for dipping and savoring the creamy texture of the artichoke dip.
  • Colorful Vegetables: Present an array of raw veggies like bell pepper strips, carrot sticks, endive leaves, and cucumber rounds for a healthy and crunchy contrast.
  • Crackers and Chips: Serve with an assortment of crackers, from whole grain to flaxseed, as well as pita chips or baked tortilla chips for an added crunch.
  • Stuffed Mushrooms: Spoon the hot dip into mushroom caps and broil them for a few minutes to create a delicious stuffed appetizer with a gourmet feel.
  • Mini Phyllo Cups: Fill crispy phyllo dough cups with the dip and warm them up in the oven before serving for a fancy bite-sized treat.
  • Sourdough Rounds: Hollow out a sourdough loaf to create a bread bowl and fill it with the artichoke dip, presenting it as the centerpiece of your snack table.
  • Gluten-Free Options: Accommodate all guests by offering gluten-free dippers such as rice crackers, veggie chips, or gluten-free toast points.
  • Cheese Boards: Integrate the dip into a plant-based cheese board featuring vegan cheeses, nuts, fruit, and spreads for a wide range of flavors and textures.
  • Grilled Flatbreads: Pair the dip with pieces of grilled flatbread seasoned with herbs and olive oil to complement the savory artichoke flavor.
  • Panini Spread: Use the hot artichoke dip as a creamy spread inside a panini filled with roasted vegetables and vegan cheese for a warm and satisfying meal.

Top 5 FAQs about Plant-based Hot Artichoke Dip

Vegan Spinach Artichoke Dip – A Couple Cooks

  • What are the best artichokes to use for a Plant-based Hot Artichoke Dip? High-quality canned or jarred artichokes that are well-drained and rinsed work great for convenience and consistency. However, if you prefer fresher ingredients, steamed fresh artichokes can also be used, providing a more vibrant and slightly different flavor profile.
  • How do I make the dip creamy without using dairy products? Soaked and blended cashews or white beans make excellent substitutes for cream cheese or mayonnaise in a plant-based dip. They provide a rich texture and creamy mouthfeel that closely resembles a traditional dairy-based dip when blended smooth.
  • What gives a Plant-based Hot Artichoke Dip its cheesy flavor? Nutritional yeast is the key ingredient that lends a cheesy flavor to the dip without any dairy. It’s packed with umami taste and can be added generously to achieve the desired cheesiness.
  • Can I still achieve a gooey texture similar to melted cheese in my plant-based dip? Yes, by using thickeners like tapioca flour or arrowroot starch, you can mimic the gooeyness of melted cheese. These ingredients help the dip reach a desirable consistency and maintain its integrity for scooping.
  • What are some serving suggestions for Plant-based Hot Artichoke Dip? This dip can be served with a variety of dippers such as raw vegetables like carrots and bell peppers, crusty bread, toasted baguette slices, or crispy tortilla chips. To enhance its flavor and appearance, you can garnish it with fresh herbs, a sprinkle of paprika, or a drizzle of olive oil before serving.

In conclusion, the Plant-based Hot Artichoke Dip embodies the essence of a comforting, familiar appetizer with the added benefit of being vegan-friendly. Central to its appeal are high-quality artichokes that exude a nutty flavor and blend harmoniously with the creamy richness of blended cashews or white beans. Nutritional yeast is the star player, delivering an unrivaled cheesy taste without the dairy, while seasonings like garlic, lemon juice, and herbs provide layers of savory depth.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating