Warm dip straight from the oven? Yes please! This warm vegan spinach artichoke dip won’t have time to cool down before it’s devoured! Best of all… you can make it in advance, and pop it in the oven for a few minutes right before serving so it’s:
Warm
Creamy
Rich and Satisfying
And oh so Tasty!
Make the creamy sauce in your blender, add it to the spinach and artichokes in your skillet, and you’ll have a show-stopping, delicious dip that’s:
Quick
Easy
Ready In 30 Minutes
Less Than 10 Ingredients
And Thriftier Than The Traditional
Thriftier Than The Traditional
Our recipe uses less ingredients than a traditional spinach artichoke dip, is made in the same amount of time, and saves you money!
Most traditional recipes use a combination of cream cheese, sour cream, mayonnaise, parmesan, and mozzarella to create this creamy, cheesy dip.
But our recipe uses 3 simple swaps to create the same dip you love!
- Cashews for the thick richness
- Milk for the gooey creaminess
- And Nutritional Yeast for the yummy “cheesiness”
Cost Comparison
- Our 3 creamy, cheesy ingredients cost us approx. CAD $5.41 for this recipe.
- Using 8oz cream cheese (on sale), ¼ cup sour cream, ¼ cup mayonnaise, ¼ cup shredded parmesan and ½ cup shredded mozzarella would cost us roughly: CAD $7.84
That means you can whip up our recipe for about: CAD $9.35
While a traditional version would cost around: CAD $11.78
That’s a savings of CAD $2.43.
Soaked Cashews And Nutritional Yeast
Soaking cashews is the key to making them into a smooth, creamy, thick sauce! They can be soaked in cold water overnight, but I prefer the quick method…
- Boil water in your kettle
- Measure your cashews in a heat proof measuring cup or bowl
- Pour the boiling water over the cashews
- Let sit for 15 minutes
- Drain and blend until creamy!
Check out this amazingly pink Spicy Beet Pasta for another creamy cashew creation!
And take a look at our Extra Speedy Queso for another dip made wonderfully “cheesy” using nutritional yeast!
It’s easy to find, shelf-stable, and so handy to have in your pantry!
Check out The Spruce Eats guide to nutritonal yeast. And this healthline article if you’re curious about the nutrition details.
Add your “cheesy” ingredients to your blender. Stir into your warmed artichokes and spinach. Heat it all through. And dig in!
Whip up this warm vegan spinach artichoke dip and let us know in the comments below if you’re sold on our swaps!
Want an even thriftier version? Try swapping some of the cashews for white beans with our Spinach Artichoke White Bean Dip!
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Vegan Spinach Artichoke Dip Right From The Oven
- Total Time: 30 minutes
- Yield: 10” skillet 1x
- Diet: Vegan
Description
This quick and easy warm vegan spinach artichoke dip delivers all the tasty, melty, creamy richness you love while saving you money!
Ingredients
- 1 ¼ cup raw cashews (soaked in boiling water for 15 minutes)
- ½ tbsp oil or water
- 1 shallot (or ½ small onion)
- 4 cloves of garlic
- 1 ¼ cup plant milk (cashew or soy are our choices)
- ¼ cup nutritional yeast
- ½ tsp salt
- ¼ tsp pepper
- 1 cup frozen block spinach or 2 cups fresh
- 1 cup artichoke hearts, chopped*
- 1 tsp lemon juice
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- If you have not soaked your cashews overnight, portion your cashews in a heat proof measuring cup or bowl and cover with boiling water. Let stand for 15 minutes to soften.
- If you have an ovenproof skillet or casserole dish and want to warm the finished dip in the oven, preheat to 350 degrees F.
- Meanwhile, chop your onion, garlic, and artichokes.
- Heat a non-stick skillet over medium heat, drizzle oil or water, and cook the onion and garlic for 2-3 minutes until the onion is translucent and the garlic is fragrant.
- Divide the onion and garlic in half, keeping half in the skillet, and spooning the other half into your blender for the sauce.
- Add your chopped artichokes and spinach to the onion and garlic still in your skillet and season with some salt and pepper. Cook for 3-4 minutes until the spinach is wilted. Either switch the heat off, or reduce to very low to keep warm.
- When your cashews are done soaking, drain them and add them to the blender with the onion and garlic. Add the milk, nutritional yeast, and remaining salt and pepper. Blend until smooth and creamy.
- Add the creamy cashew mixture to the skillet with the artichokes and spinach. Stir to combine. If your skillet is ovenproof, transfer it to the preheated oven and warm the sauce through for 6-8 minutes or transfer to a casserole dish to warm in the oven if desired.
- Alternatively, just heat the dip on the stovetop until warmed through and transfer to your serving dish.
- Dig in because it’s best served warm with veggies, chips, diced bread or crackers! A bonus is, it reheats well! Reheat leftovers in the oven at 375 degrees F or simply pop in the microwave. Keeps for 3-4 days in the fridge.
Notes
*Cost Comparison: CAD $9.35 vs. approx. CAD $11.78 for a traditional dip made with varieties of cheese.
*Using spinach frozen in a block will cost about CAD $1 whereas 2 cups fresh spinach costs us roughly CAD $2.11. The photos for this recipe show fresh spinach but I actually prefer using block spinach for this dip.
*For an even thriftier version try our Spinach Artichoke White Bean Dip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauces & Dips
- Method: Skillet
- Cuisine: American
Jess
This was one of my fav things to have before going plant based and this recipe is bomb! It’s so rich and creamy and flavourful. I’ve made it for my non-veg family and friends and they love it too! When I’m feeling kinda lazy I don’t bother putting it in the oven and even then it’s so good. Thank you!
Kathryn Alexandre
Yay! I’m glad you love it. I loved warm dips like this before going plant based too so I’m glad this one fills that craving for you and satisfies your non-veg friends and fam too! Thank you for the star rating!!