M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.
For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.
Indulge in the creamy, savory goodness of this Vegan Spinach and Artichoke Dip with Gluten-Free Chips! Perfect for parties, potlucks, or movie nights, this plant-based dip is rich, flavorful, and packed with wholesome ingredients. Whether you’re hosting or snacking, this recipe is a surefire crowd-pleaser.
Why You’ll Love This Recipe
- Creamy and Indulgent: Made with dairy-free creaminess that rivals the classic.
- Healthy and Wholesome: Packed with spinach and artichokes for a nutrient boost.
- Gluten-Free and Vegan: A guilt-free dip that everyone can enjoy.
- Quick and Easy: Ready in under 30 minutes with simple ingredients.
Ingredients
For the Dip:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup unsweetened plant-based milk (e.g., almond, soy, or cashew milk)
- 1/2 cup raw cashews, soaked in hot water for 10 minutes and drained
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
For Serving:
- Gluten-free chips, crackers, or veggie sticks (e.g., carrots, celery, or bell peppers)
Ingredient Breakdown
Spinach and Artichokes
Spinach adds vibrant color and nutrients, while artichokes provide a tender texture and a subtly tangy flavor.
Cashews
Blended cashews create a rich, creamy base without the need for dairy.
Nutritional Yeast
A vegan staple, nutritional yeast lends a cheesy flavor to the dip.
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a skillet over medium heat.
- Add the chopped onion and cook for 3-4 minutes, until softened.
- Stir in the garlic and cook for another minute, until fragrant.
Step 2: Wilt the Spinach and Add Artichokes
- Add the spinach to the skillet and sauté until wilted (about 2-3 minutes).
- Stir in the chopped artichokes and cook for another minute.
Step 3: Blend the Creamy Base
- In a blender, combine the soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, black pepper, and smoked paprika (if using).
- Blend until smooth and creamy.
Step 4: Combine and Heat
- Pour the creamy mixture into the skillet with the spinach and artichokes.
- Stir well and cook over low heat for 5-7 minutes, until the dip is heated through and slightly thickened.
Step 5: Serve
- Transfer the dip to a serving bowl and serve warm with gluten-free chips, crackers, or veggie sticks.
Picture Gallery
Tips and Variations
- Make It Cheesier: Add a sprinkle of vegan shredded cheese to the dip and broil for 2-3 minutes before serving.
- Add Heat: Stir in a pinch of red pepper flakes for a spicy kick.
- Swap the Greens: Use kale instead of spinach for a heartier dip.
- Make Ahead: Prepare the dip a day in advance and reheat gently on the stove or in the microwave before serving.
Nutritional Information (Per Serving – Based on 8 Servings)
- Calories: 130
- Protein: 4g
- Carbohydrates: 10g
- Fat: 8g
- Fiber: 2g
- Vitamin A: 35% of the daily value
- Iron: 8% of the daily value
This dip is as nourishing as it is delicious, making it a guilt-free indulgence.
Conclusion
This Vegan Spinach and Artichoke Dip with Gluten-Free Chips is a must-try for any occasion. Creamy, flavorful, and perfectly dippable, it’s a plant-based twist on a classic favorite that everyone will love.
Have you tried this recipe? Share your creative serving ideas or variations in the comments below! Don’t forget to tag us on social media with your dip creations—we’d love to see how you enjoy it.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes! Thaw the spinach and squeeze out any excess water before adding it to the skillet.
2. What can I use instead of cashews?
Silken tofu or sunflower seeds are great substitutes for a creamy base.
3. Can I freeze the dip?
It’s best enjoyed fresh, but you can freeze leftovers in an airtight container for up to 2 months. Reheat gently on the stove, adding a splash of plant-based milk if needed.
4. How do I store leftovers?
Store leftover dip in an airtight container in the fridge for up to 4 days.
5. Can I bake this dip?
Yes! Transfer the prepared dip to an oven-safe dish, sprinkle with vegan cheese, and bake at 375°F (190°C) for 10-15 minutes.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.
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