This ultra creamy Vegan Spinach Artichoke Dip is forever a crowd-pleaser! Rich and cheesy, with a pop of zesty lemon and a touch of heat from chili flakes, just one bite will have you downright addicted! And the best part? It’s just as delicious served cold or at room temperature as it is hot and bubbly right outta the oven!

spinach artichoke dip: a tried and true appetizer that is perfect for any occasion

If you ask me, no get-together is truly complete without a really good food spread. And no really good food spread is truly complete without a really good dip. And what’s more tried and true than spinach artichoke dip?!

Sure, we can sit here and debate whether it should be served hot or cold, in a bread bowl or with a side of chips, but honestly … that’s the beauty of it, right? It’s got a range of options and variety. And with the addition of fresh spinach, zesty lemon, and roasted red peppers, you could almost say it’s ✨luxurious✨.

While I think this vegan spinach artichoke dip is best served hot and bubbly right outta the oven (be careful not to burn your mouth!), I’ve had confirmation from several taste-testers that it’s also delicious served at room temperature or even chilled!

Grab a drink and let’s make the best vegan spinach artichoke dip!

what goes in vegan spinach artichoke dip?

Now you might be thinking the stars of this dish are none other than the spinach and artichokes, but if you ask me, the true leads are the roasted red peppers and lemon. The peppers add a nice sweet and smoky element, while the fresh lemon zest and juice really brighten and round out the dip! Here’s everything you’ll need to make the best vegan spinach artichoke dip:

• Olive Oil
• Roasted red peppers
• Shallots and garlic
• Seasonings: salt, pepper, garlic powder, red chili flakes
• Lemon
• Fresh Spinach
• Artichoke hearts
• Vegan mayonnaise
• Vegan cream cheese
• Vegan cheese shreds: parmesan AND mozzarella!

That’s it! And if you’re thinking that this list is exhaustive in comparison to many traditional spinach artichoke dips, most of these ingredients are pantry staples and common seasonings that you probably already have  ????

how to make the best vegan spinach artichoke dip

This dish comes together easily! After sautéing the aromatics and cooking down the spinach a bit, your oven is doing the rest of the work! Here’s how to make it:

1. Start on the stovetop:

Heat some oil in a sauté pan and cook peppers and shallot a few minutes. Add the garlic and season, continuing to cook while stirring, until the garlic is fragrant. Working in batches, add the spinach and continue to cook while mixing, until the spinach is wilted. Add the rest of the ingredients and continue to cook on low heat until just melted through.

2. Cover and bake:

Transfer the dip baking dish and top with some vegan parmesan. Cover tightly bake until the cheese on top has melted.

3. Uncover and bake some more:

Remove the foil and bake until bubbly and golden-brown, another 10 to 15 minutes.

4. Enjoy!

Enjoy the dip with chips, toasted bread, and your favorite veggies!

can I make vegan spinach artichoke dip ahead of time?

Yes! You can make this dip up to 3 days in advance. To do so, complete the instructions up to step 5. Transfer it to baking dish or container, and let the mixture cool to room temperature. Cover tightly and refrigerate until you’re ready to heat and serve. Once you’re ready, give it a good mix, top with the remaining cheese, and continue as the directions state.

what to serve with vegan spinach artichoke dip

My favorite is some really good crusty bread, but I encourage you to go crazy with any and all dip-able options! Here’s what I usually serve alongside my vegan spinach artichoke dip:

• Crackers: a like to do a classic ritz (they’re vegan!), and something a little fancier, like artisanal garlic and rosemary crackers.

• Chips: some really good, thick tortilla and/or pita chips are always a good option.

• Bread: as I mentioned above, my favorite way to eat vegan spinach artichoke dip is with some crusty bread! Whether it’s a toasted baguette, French bread, or warm pita bread, you can’t go wrong!

• Veggies: carrot sticks, cucumber, and fresh bell pepper are some of my favorites!

more crowd-pleasing appetizers

1. Vegan Cajun-Style Hot ‘Crab’ Dip
2. Vegan Chorizo, Spinach, and Artichoke Stuffed Mushrooms
3. Creamy Herb and Chive Hasselback Potatoes

when I dip, you dip, we dip

I hope ya’ll love my vegan spinach and artichoke dip as much as I do! If you give it a try, take a photo or video, share it to Instagram, and make sure to tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Merry Christmas and Happy Holidays!

XO!

Vegan Spinach Artichoke Dip

Ashley

This ultra creamy Vegan Spinach Artichoke Dip is forever a crowd-pleaser! Rich and cheesy, with a pop of zesty lemon and a touch of heat from chili flakes, just one bite will have you downright addicted! And the best part? It's just as delicious served cold or at room temperature as it is hot and bubbly right outta the oven!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Vegan

Cuisine Appetizer

Servings 6 -8

Ingredients

  

1x2x3x

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 12-ounce jar of roasted red peppers, drained and diced
• 1 cup diced shallot about 1 large shallot
• 10 cloves fresh minced garlic
• 1 ½ teaspoons garlic powder
• 1 teaspoon kosher salt plus more to taste
• 1 teaspoon chili pepper flakes
• ½ teaspoon fresh ground black pepper plus more to taste
• Lemon zest from 1 large lemon
• 12 ounces fresh spinach roughly chopped
• 12 ounces room temperature vegan cream cheese
• 1/3 cup vegan mayonnaise
• 1 cup vegan parmesan shreds divided
• ¾ cup vegan mozzarella shreds
• 1 14-ounce can quartered artichoke hearts, drained, and roughly chopped
• 3 tablespoons fresh lemon juice

For Serving:

• Pita chips
• Toasted Baguette slices
• Veggies

Instructions

 

• Preheat oven to 375°F.
• Heat the oil in a large sauté pan over medium heat. Once the oil is hot, add the roasted red peppers and shallot, and cook, stirring often, until the shallot is translucent, 2 to 3 minutes.
• Add the garlic and season with the salt, chili flakes, pepper, and lemon zest. Continue to cook while stirring, until the garlic is fragrant, 2 to 3 more minutes.
• Working in batches, add the spinach into the sauté pan. Continue to cook while mixing, until the spinach is wilted. Keep adding portions of spinach in batches until all the spinach has been added into the pan and cooked down. Most of the moisture should have cooked out of the spinach as well.
• Reduce the heat to low and pour in the cream cheese and mayonnaise, stirring to combine. Sprinkle in the mozzarella and ½ cup parmesan and stir until most of the residual heat melts the cheeses. Last, mix in the artichoke hearts and lemon juice, and mix once more to combine.
• Transfer the dip to a prepared 8x11-inch baking dish and top with the remaining ½ cup parmesan cheese. Cover tightly with foil and bake in the preheated oven until the cheese on top has melted, 25-30 minutes. Remove the foil and bake until bubbly and golden-brown, another 10 to 15 minutes.
• Serve with chips, toasted bread, and veggies. Enjoy!

Tried this recipe?Let us know how it was!