Here’s another great vegan #GameDayFood to add to your menu! This Baked Spinach and Artichoke Dip is so simple to prepare.
Served hot, it’s rich, creamy and has great flavor. So close to the original, you won’t even remember that it’s completely vegan.
The ingredients include: Vegan mayonnaise, Vegan Parmesan Topping (if you’ve followed me for awhile, you know I almost exclusively use the GO Veggie! brand), artichoke hearts, spinach, pimento and Vegan cream cheese (I use the Tofutti brand).
And don’t worry if you can’t find some (or all) of these ingredients. While many can be purchased online, there are dozens of alternative recipes available with a simple Google search. Additionally, I’ll give you a few in the printable recipe below.
Baked Spinach and Artichoke Dip
I sprinkle with a bit more parmesan, some paprika and parsley so that it turns a nice golden brown on top.
Baked Spinach and Artichoke Dip
I serve this dip with one of my new favorite chips. These are Target’s brand, Simply Balanced Organic Yellow Corn Tortillas. Think Frito’s, but healthier … and you have these chips. Not affiliated with or sponsored by this company, I just love them!
UPDATE: The blue corn tortilla chips at Target are my new fave 🙂
This recipe makes about 2 to 2-1/2 Cups, so feel free to double, or even triple, the recipe.
If you prefer a thinner dip, you can add more mayonnaise or even a bit of Vegan sour cream to loosen it up (I use the Tofutti brand).
Baked Spinach and Artichoke Dip
Did you make this recipe for Vegan Spinach Artichoke Dip? Let me know what you thought in the comments below.
And, if yo enjoyed this recipe why not PIN IT FOR LATER! 🙂
Baked Spinach and Artichoke Dip {Vegan}
Ingredients
- 1/2 c to 1 C Vegan Mayonnaise such as Just Mayo or Vegenaise
- ***Can't find vegan Mayonnaise? Make your own! Combine 4oz Silken Tofu or soft, 2Tbl Lemon Juice, 2 tsp Dijon Mustard, 1 C Oil and Salt in a blender until smooth)***
- 1/2 c Vegan Cream Cheese such as Tofutti, softened
- ***Can't find vegan Cream Cheese? In this recipe you could substitute an avocado, silken tofu or even canned coconut cream - that is, the solids that form in the can when refrigerated over night. Discard the liquid or use in a smoothie!)***
- 1 c Vegan Parmesan such as GO Veggie! or Parma, plus more for topping
- ***Can't find vegan Parmesan? Try combining 1/2 C raw cashews or walnuts with 2 Tbl nutritional yeast and 1/2 tsp salt in a food processor*** gives that "cheesy" flavor
- 15 oz Can of Artichoke Hearts drained, patted dry and quartered
- 8-9 oz Frozen Spinach defrosted, drained, patted dry and chopped
- 1 tbsp Pimentos you could also use red peppers here
- 1 clove Garlic minced, optional and to taste
- Paprika for garnish
- Parsley for garnish
Instructions
- Soften the cream cheese so it's easier to mix.
- Preheat the oven to 350 degrees.
- Lightly spray a baking dish with cooking spray. Set aside.
- Combine the cream cheese, mayo and parmesan in a large bowl.
- Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.
- Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.
- Add the pimentos and minced garlic, mixing until well combined.
- Spoon into prepared baking dish. If the dish is very full, place the baking dish onto a baking sheet to catch any liquids that might boil over.
- Top with additional parmesan, paprika and parsley.
- Bake until golden and bubbly. About 20-25 minutes depending on your oven.
- Serve hot with tortilla chips.
Thalia @ butter and brioche says
This dip looks incredible! I wish I had a bowlful of it to devour right now.
Laura K says
Looks delicious. Just wondering, does the Go Veggie parmesan have casein in it like their shreds? If so, it’s not vegan?
aimee says
Hi Laura, Good question! I included a link to GO Veggie! Parmesan (it’s actually a soy product) that is totally vegan. You can view the full list of ingredients here under their ‘nutrition’ tab: http://www.goveggiefoods.com/products/grated-topping/dairy-free/parmesan Although The Veg Life! website began as vegetarian, I haven’t posted any recipe or listed any ingredients in them that isn’t totally vegan since I became vegan myself over a year ago. I do list {vegan} after the post title to indicate it as such. Hope that helps! Oh, and if you can’t find this particular brand, there are others on the market (Parma is another one). You can just Google ‘vegan parmesan’. Amazon.com also carries many of them as well 🙂
kitty krell says
GoVeggie products are lactose free—it is a vegan product free of casein
Kendra says
I went to print this and it was 11 pages? Am I missing the “print” button that takes it down to a page or two? Love your recipes : )
aimee says
Hi Kendra, it looks like you stumbled upon one of my earlier recipes that hadn’t yet been reformatted to fit Yummly. We previously used Easy Recipe. I just went in and fixed it for you, so it should print to 1 page now. Hope you give it a try! 🙂
Lisa says
About how long does this take to cook? Planning to make it for a party and want to judge accordingly!
aimee says
Hi Lisa, It will cook faster if you use a shallower dish. Mine took less than 30 minutes. I hope that helps. I would love to hear your thoughts after the party 🙂
Amanda says
Can this be made ahead of time? Maybe up to the point of putting it in the oven? Having a party and I’m trying to do as much ahead of time as possible. Thanks!
aimee says
Hi Amanda, I think that would work perfectly fine 🙂
cass says
do you think it would be okay to mix everything tonight & then bake it tomorrow?! thanks! looks delicious:)
cass says
oh nevermind! totally just saw Amanda’s comment
Amanda says
What about using a crockpot for this? Any notes or suggestions
aimee says
Hi Amanda, I definitely think this would work! You won’t get the golden brown edges from baking it, BUT everything could be mixed right in the crock pot and kept warm while serving. You really are just heating things through, so it’s a great solution. I actually love this idea 🙂
Cathy says
Maybe cook it in the crock pot and then at the end, put the paprika, parm et al on top and broil just a few minutes to brown?
aimee says
I think that would work just fine 🙂
Sarah says
I made this Christmas day and it was soooo good!! I used Follow Your Heart vegan parm and Kite Hill for the cream cheese because that’s what I normally have. I will be making this again for sure!
LG says
Why is step #13 blank? What is the recommended baking time? Would have helped to call out a range in the steps. I made it once and it was a winner. Making it today for my non vegan family. They won’t know the difference haha!! Thank you for sharing.
aimee says
Hi LG, #13 was a blank error that happens when we bulk transfer recipes from one plugin to another. I keep trying to find the best ones for you guys. Ease of use, readability and features to rate it. So thank you for that! 🙂 I have updated the baking time. Great suggestion. I’m so glad you and your family enjoy the recipe!!
Lori says
Hi…what about freezing this, even if overnight? Trying to take on a trip to bake on the other end 🙂
Sheila says
My daughter made this for us at Christmas….OH MY GOSH!!! I wanted to make this recipe at our vacation home today, and we are more than twenty minutes from a store, and all I need is frozen spinach. I have plenty of fresh on hand..should I cook it first?