This vegan spinach artichoke dip is a creamy, cheesy, and easy dish!
But beware, it goes fast.
Whenever I have made it for even small get togethers, everyone goes absolutely crazy for it.
Toasted bread, crackers, pretzels, and chips go great with this delicious dip.
However, this roasted garlic bread is out of this world, especially combined with the vegan spinach artichoke dip!
KEY NUTRIENTS
The key nutrients in the dip are, of course, the spinach and the artichoke!
Both of these are great vegetables to star in your delicious appetizer.
Artichoke is full of good nutrients, including fiber and potassium and vitamins like vitamin C and K.
When it comes to spinach- like other greens- you can expect a load of vitamins and minerals!
Also, when it comes to plant-based cheese and milk, it’s much healthier as it stems from usually nuts or oats with packed nutrients.
Using these plant-based options means no cholesterol, very little to no saturated fat, and no hormones/antibiotics, etc. that come from animals, especially dairy products.
So now that we know some of the benefits to eating this delicious meal…
Let’s get started!
INGREDIENTS:
SPINACH ARTICHOKE DIP
– 3/4 White Onion
– 28 Oz. Artichoke Hearts (fresh, frozen, or canned)
– 5 Oz. Baby Spinach Leaves
– 3 Garlic Cloves
– 36 Oz. Non-Dairy Cream Cheese
– 1/4 Cup Unsweetened Plant-Based Milk
– 1/2 Cup Plant-Based Shredded Cheese
– 1/4 Cup Nutritional Yeast
– 1/2 Tsp. Garlic Powder
– 1/2 Tsp. Salt
– 1/4 Tsp. Pepper
BREADING FOR TOP OF DIP
– 1/4 Cup Bread Crumbs
– 1/4 Cup Nutritional Yeast
– 1 Tsp. Garlic Powder
– 1 Tsp. Onion Powder
– 1/4 Tsp. Salt
ROASTED GARLIC BREAD
– Italian Bread Loaf
– 4 Tbsp. Plant-Based Butter
– 3 Garlic Cloves
– 1 Tsp. Italian Seasoning
A few key notes on the recipe- always feel free to customize and make this yours!
For the plant-based cream cheese- I use brands like Daiya, Kite Hill, Tofutti’s, or even Trader Joe’s brands.
Tofutti’s brand is the kind I used in this exact recipe.
The same goes for the shredded cheese, make sure to try out different brands you see in the store!
For this exact recipe, I used VioLife cheddar shredded cheese.
BEGIN THE RECIPE
Begin by preheating the oven to 350 F.
Next, in a large frying pan, heat around 1/2 tbsp. of your cooking oil (ex. olive oil) on medium heat.
The pan will be where we make the entire vegan spinach artichoke dip! (Afterwards, we bake it in a casserole).
While the oil warms up, chop 3/4 white onion.
Sauté the onions.
Next, chop 3 cloves of fresh garlic and add them to the cooking onions.
Now comes the artichoke.
For your artichoke, you can use fresh, frozen, or canned.
For this specific recipe, I did use canned artichoke.
If you use fresh or canned artichoke, wait about 3 minutes until adding to onion & garlic mixture.
If you use frozen artichoke, you can use 2 bags, of 12 oz. each and add now to onions and garlic.
After you add the artichoke, add roughly 2 containers (total 16 oz.) of any vegan cream cheese.
Tofutti’s 8 oz. cream cheese is a cheaper and good brand to use.
Also, add the 1/2 cup plant-based shredded cheese and 1/4 cup unsweetened plant-based milk.
(I use plain oat milk for this exact recipe).
Now, let’s add the spices!
Add 1/4 cup nutritional yeast, 1/2 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. garlic powder.
Allow the mixture to cook on medium with the pan covered for approximately 10 minutes, stirring occasionally.
While this mixture cooks, preheat the oven on low broil.
Now, prepare your spinach. I use a 5 oz. box of organic baby spinach leaves.
Turn down the heat to simmer and add spinach leaves into pan and mix together.
MAKE BREADING FOR DIP
While the spinach cooks, create the breadcrumb mixture for on top.
To make this, in a small bowl: add roughly 1/4 cup of Panko breadcrumbs, 1/4 cup nutritional yeast, 1/4 tsp. salt, 1 tsp. onion powder and 1 tsp. of garlic powder.
Next, use vegan butter to grease the glass casserole dish.
For these exact measurements, I use a 8×4 glass dish.
Now that you have the glass dish prepared, carefully (it’s hot!) add the vegan spinach artichoke dip evenly.
Then, sprinkle the breadcrumb mixture on top evenly.
Your casserole dish is ready for the oven for about 10-15 minutes or until bubbling (and crisp on top)!
Once your casserole is browned on top, allow to cool for at least 10 minutes.
MAKE GARLIC BREAD
To begin, cut the loaf of Italian bread lengthwise and widthwise (not completely through- just sliced to create slits where we can pour the garlic-butter mixture).
Now, we can get started on the garlic-butter mixture.
Begin by chopping 3 garlic cloves.
In a small pot, heat 4 tbsp. plant-based butter.
Then, add the chopped garlic and 1 tsp. Italian seasoning.
Allow mixture to cook for approximately 5 minutes or so, stirring occasionally.
Once the mixture is cooked, slowly pour onto the slitted Italian bread, allowing mixture to saturate the bread through the cuts.
Then, wrap the loaf of bread in aluminum foil, enclosing it fully.
Place it in the oven for about 5 minutes or until golden brown.
Now, (after some cooling time) the roasted garlic bread is ready to be dipped into your vegan spinach artichoke dip!
Enjoy!
Vegan Spinach Artichoke Dip & Roasted Garlic Bread
Ingredients
Spinach Artichoke Dip
- 3/4 Whole White Onion
- 28 Oz. Artichoke Hearts fresh, frozen, or canned
- 5 Oz. Baby Spinach Leaves
- 3 Cloves Garlic
- 36 Oz. Non-Dairy Cream Cheese
- 1/4 Cup Unsweetened Plant-Based Milk
- 1/2 Cup Plant-Based Shredded Cheese
- 1/4 Cup Nutritional Yeast
- 1/2 Tsp. Garlic Powder
- 1/2 Tsp. Salt
- 1/4 Tsp. Pepper
Breading for Top of Dip
- 1/4 Cup Bread Crumbs
- 1/4 Cup Nutritional Yeast
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1/4 Tsp. Salt
Roasted Garlic Bread
- 1 Loaf Italian Bread
- 4 Tbsp. Plant-Based Butter
- 3 Cloves Garlic
- 1 Tsp. Italian Seasoning
Instructions
Vegan Spinach Artichoke Dip
- Begin by preheating the oven to 350 F.
- In a large frying pan (where the spinach artichoke dip is made), add about 1/2 tbsp. of oil (olive) and let heat on medium.
- Chop 3/4 white onion and add to the frying pan, let onions sweat for a few minutes.
- Chop 3 cloves of garlic and add to the onions.
- After adding the garlic, begin with the artichoke. Loosely chop the artichoke into preferable bite-sized pieces and add them to the pan.
- If you use fresh or canned artichoke (rather than frozen), wait about 3 minutes until adding them to the pan.
- Add roughly 2 containers (total 16 oz.) of any plant-based cream cheese.
- Next, add 1/2 cup plant-based shredded cheese and 1/4 cup unsweetened plant-based milk.
- Now, the spices! Add 1/4 cup nutritional yeast, 1/2 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. garlic powder. Mix to combine.
- Occasionally stir the mixture and allow to cook on medium with the pan covered. (Approximately 10 minutes).
- While the mixture cooks, preheat the oven on low broil.
- After the mixture has cooked, we can add the spinach leaves.
- Remove the lid, turn the heat down to simmer, and add spinach leaves to pan and mix together.
- While the spinach cooks, create the breadcrumb mixture for on top.
Breading For Dip
- In a small bowl, add 1/4 cup breadcrumbs, 1/4 cup nutritional yeast, 1/4 tsp. salt, 1 tsp. onion powder, and 1 tsp. garlic powder.
- Combine ingredients in bowl, this is the breading topping for the dip.
- Now, use vegan butter to grease the glass casserole dish (8×4 dish).
- Carefully add (it’s hot) the vegan spinach artichoke mixture from the pan.
- Next, evenly sprinkle the breadcrumb mixture on top.
- Place the casserole in the oven for about 10-15 minutes or until the top is crisp and bubbling.
Make Roasted Garlic Bread
- To begin, cut the loaf of Italian bread lengthwise and width wise (not completely through, just sliced to create slits to pour garlic-butter mixture).
- Next, chop 3 garlic cloves.
- In a small pot, heat 4 tbsp. plant-based butter.
- Add chopped garlic and 1 tsp. Italian seasoning to pot.
- Allow mixture to cook for approximately 5 minutes or so, stirring occasionally.
- Once mixture is cooked, slowly pour onto the slitted Italian bread, allowing mixture to saturate the bread through the slits.
- Then, wrap the loaf of bread in aluminum foil, enclosing it fully.
- Place it in the oven for about 5 minutes or until golden brown.
- Now (after some cooling time), the garlic bread is ready to be dipped into the vegan spinach artichoke dip.
- Enjoy!