Creamy Spinach Artichoke Dip

This insanely addictive Creamy Spinach Artichoke Dip is entirely vegan, gluten free and the perfect pairing to your chips and veggie sticks. Dip in deep in only 2 minutes. As easy as it can get! 

It’s time to dig in. I know you’ve done before with my Mexican Cheese Dip [vegan, gf] or the Spinach Dip with Roasted Red Peppers. If not, try for yourself and enjoy!

This Creamy Spinach Artichoke Dip makes a stunning audition to this list of easy vegan dips.

It will become your to go for your parties, gatherings, potlucks, for snacking, as an appetizer, lunch, or dinner.

It’s super creamy, positively remarkable, addictive, insanely easy, satisfying, flavorful, versatile, party approved, feel good food and seriously a winner and must make.

Who does not love this combo? Sure, it’s pure comfort food right up your alley. The classic version often includes cream cheese, sour creme, mayonaise, and Parmesan.

Obviously those ingredients are not plant based or dairy free. I happily tested and tried my version a lot, and can say it’s better than any other Spinach Artichoke Dip.

No matter if meat lover, dairy free or plant based, everyone loves this dip and you will too.

How to make a Creamy Spinach Artichoke Dip from scratch

The preparation is so easy and fun, shall we? Just mix all the ingredients (vegan cream cheese, vegenaise, chopped spinach, artichokes, reserved 2 tbs artichoke liquid from the can, nutritional yeast and pressed garlic) in a bowl with a spatula.

Season with salt and pepper. Done.

Serve in one big bowl or divide in small plates. I find it really delicious with pita chips, but it’s also good with veggie sticks.

Also you can use it as a spread for your bread. I tried that with my Hummus Homemade Bread and the Olive Chickpea Flour Bread and it was just so insanely good.

If you like a warm spinach artichoke dip, then I suggest after mixing the ingredients you put them in a casserole dish and bake for 15 minutes at 415°F.

But I find no need for it, both versions are delicious.

I used a vegan mayo from a local store which is made without any preservatives, all natural. Same for the vegan cream cheese as well.

If you don’t wanna buy or find vegan mayo, no worries it’s easier than you might think.

How to make vegan mayo

All you need is a blender, or food processor. Depending on how strong your gadget is, your chosen nuts (cashews are always a winner) should be soaked for at least 15 minutes in hot water.

You can do it with cold water as well, but it will take for at least 4 hours.

The method with hot water is faster. And if you have a really strong machine, there is no need to soak the nuts before. You can go straight to blending.

Combine one cup cashews,  1/4  – 1/3 cup cup water (depending how thick you prefer the mayo) and 2 Tbs apple cider vinegar. Season with salt. Blend until totally smooth.

Also you can make a mix from 1/2 cup cashews and 1/2 cup almonds.

If you’re a lazy kid like me you will ask for real: where can I buy vegan mayo? You can try at any local or organic store. If you don’t have access, try to find it online.

Where to buy vegan cream cheese?

Try to find at a local or organic store. Otherwise online.

But how to make vegan cream cheese – it’s fun, if you want try something new. Just use the suggestions for the vegan mayo and leave out the apple cider. Just put nuts, water and season with salt, blend until smooth, done.

I would say if you do this, don’t use more than 1/4 cup water. You really want a thick consistency.

If you give this Creamy Spinach Artichoke Dip a try tag me on Instagram and Facebook with a picture.

Show me all your creations, can’t wait to see them all.

Happy dipping, Florian.