This ultra creamy Vegan Spinach Artichoke Dip is always 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 at room temperature as it is hot and bubbly right out of the oven!

Vegan Spinach Artichoke Dip

This Vegan Spinach Artichoke Dip is the ultimate party appetizer that’s creamy, cheesy, and irresistibly flavorful! Whether you’re hosting a game day gathering, a cozy holiday dinner, or simply looking for a crowd-pleasing snack, this recipe delivers on all fronts. It’s packed with roasted red peppers, fresh spinach, zesty lemon, and a touch of heat from red chili flakes, making every bite utterly addictive. Bonus? It’s just as delicious served hot and bubbly straight from the oven as it is at room temperature!

Grab a drink and let’s get to cookin’ the best vegan spinach and artichoke dip!

Why You’ll Love This Vegan Spinach and Artichoke Dip

• Creamy & Cheesy: Made with vegan cream cheese, mayo, and two kinds of vegan shredded cheese.
• Flavor-Packed: Bright lemon zest, roasted red peppers, and a subtle kick of chili flakes take this dip to the next level!
• Versatile: Perfect with pita chips, toasted baguette slices, or fresh veggies.
• Make-Ahead Friendly: Prepares easily and reheats like a dream.
• Perfect Year-Round: Whether for holiday parties, summer picnics, or movie nights, this dip fits every occasion.
• Crowd-Tested Favorite: This recipe is a guaranteed hit for potlucks, game days, and gatherings!

How to Make Vegan Spinach Artichoke Dip

1. Sauté the Aromatics:

tart by cooking diced shallots and roasted red peppers in olive oil until softened. Add garlic and seasonings for a fragrant base.

2. Wilt the Spinach:

Gradually stir in the spinach until it wilts and most of the moisture evaporates.

3. Mix in the Creamy Ingredients:

Reduce the heat and fold in vegan cream cheese, mayo, and half of the vegan parmesan and mozzarella.

4. Combine with Artichokes:

Stir in the artichoke hearts, lemon zest, and juice for a flavorful boost.

5. Bake to Perfection:

Transfer the dip to a baking dish, top with remaining parmesan, and bake until golden and bubbly.

6. Serve and Enjoy!

Garnish with fresh parsley and serve with your favorite dippers!

Tips and FAQs

• Make It Ahead: Prepare the dip a day in advance and refrigerate. Bake just before serving.
• Adjust the Spice: If you prefer a milder dip, reduce the red chili flakes.
• Broil Carefully: If broiling, watch closely to prevent the top from burning.
• Drain Your Veggies Well: Ensure the roasted red peppers and artichokes are thoroughly drained to prevent the dip from becoming watery.
• Experiment with Dippers: Serve inside a bread bowl with bread chunks for dipping on the side. Or try pretzels, tortilla chips, or even crackers for variety!

Can I make this vegan spinach and 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 7. 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.

Can I use frozen spinach for this recipe?

Yes, but be sure to thaw it completely and squeeze out excess moisture to avoid a watery dip.

How long does it stay fresh?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warm.

Can I freeze leftovers?

While the texture of the vegan cream cheese and mayonnaise may change slightly when frozen, you can freeze this dip. Store it in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.

What’s the best way to reheat this dip?

Reheat in the oven at 350°F until warmed through, or microwave individual portions in 30-second increments, stirring in between.

Ready to Make the Best Vegan Spinach Artichoke Dip?

This Vegan Spinach Artichoke Dip is the perfect blend of creamy, cheesy, and savory, making it a must-have for any occasion. Whether you’re hosting a party, bringing a dish to a potluck, or simply treating yourself to a comforting snack, this recipe is guaranteed to impress.

I hope you enjoy this irresistible dip as much as I do! If you try this dish, I’d love to hear about it! Leave a comment below, snap a photo, or take a video and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. Don’t forget to pin this recipe for later and share it with your friends—it’s too good to keep to yourself! Here’s to making your holidays even more delicious—one bite at a time!

Spinach Artichoke Dip

Ashley

This ultra creamy Vegan Spinach Artichoke Dip is always 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 at room temperature as it is hot and bubbly right out of the oven!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Appetizer, Dip, Holiday-Inspired, Side Dish, Snack

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 1 tablespoon extra-virgin olive oil
• 1 12-ounce jar of roasted red peppers, drained and diced
• 1 cup diced shallot
• 10 cloves fresh minced garlic
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon red chili pepper flakes
• ½ teaspoon fresh ground black pepper, plus more to taste
• 12 ounces fresh baby spinach, roughly chopped
• 8 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
• Lemon zest from 1 large lemon, plus the juice
• Fresh minced parsley, for garnish, optional

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 garlic powder, salt, red chili flakes, and pepper. 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 and most of the moisture cooks out, 5 to 7 minutes.
• Reduce the heat to low and fold in the cream cheese and mayonnaise, stirring to combine.
• Sprinkle in the mozzarella and ½ cup parmesan, continuing to stir until the cheese shreds are melted throughout.
• Mix in the artichoke hearts, lemon zest and lemon juice, and mix once more to combine.
• Transfer the dip to a prepared 8×11-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 to 30 minutes. Remove the foil, place back into the oven and bake until bubbly and golden-brown, another 10 to 15 minutes. If you’d like, you can broil the last 5 minutes or so, but make sure to watch it so it doesn’t burn!
• Remove the dip from the oven and let it cool for 5 to 10 minutes.
• Garnish with parsley and serve with chips, toasted bread, and veggies. Enjoy!

Keyword creamy spinach artichoke dip, dairy-free spinach artichoke dip, easy vegan dip recipes, plant-based spinach artichoke dip, spinach artichoke dip, vegan spinach artichoke dip

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