Creamy Vegan Spinach and Artichoke Dip


Vegan
Dairy-Free
Eggs-Free
Nuts-Free
Soy-Free

Nutrients

NutrientGramsRDA
Carbs45.5g15.2%
of which Sugars2.9g3.3%
Fats8.5g13.2%
of which Saturates1.3g6.6%
Proteins17.4g37.8%
Fibers10.5g42.2%

Nutrients Proportions

  • carbs 56%
  • sugars 4%
  • fats 10%
  • saturates 2%
  • proteins 21%
  • fibers 13%
* All data is per serving
Creamy Vegan Spinach and Artichoke Dip Recipe Preview

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This easy vegan spinach and artichoke dip recipe is perfect as a starter or nibble dish to share with friends and loved ones. The original recipe uses cream cheese and parmesan to make a rich dip, but in this vegan version, we have replaced dairy with other tasty and nutritious ingredients.

Also, this recipe is gluten-free and nut-free, perfect for folks with food allergies. We specialise in diet and allergen-friendly recipes and you can find more by using our Smart Search function.

But let's get back to this dip recipe. We made it with a creamy blend of white beans, tahini, and nutritional yeast, spiced up with black pepper and cayenne pepper.

Together these ingredients give all the flavour and nutrients you need to make this vegan dip recipe shine:

  • White beans provide proteins, fibres, and iron and when blended they give a smooth and rich consistency to the cream.

  • Nutritional Yeast is a great substitute to parmesan, and it has a salty nutty flavour. It’s also high in B-group vitamins, which support your metabolism.

  • Tahini is a raw sesame paste, and it provides those nutrients which might lack in a vegan diet like calcium, iron, and proteins.

Most recipes for spinach and artichoke dip use frozen spinach, but we wanted to show you how easy it is to use raw fresh spinach instead. It makes the whole dish taste much better!

Make sure you enjoy this dip hot or warm with some crunchy wholemeal pitta or anything else you fancy!

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold
Extra Virgin Olive Oil1 tbsp
Garlic Clove1
Fresh Spinach150 g
Cannellini Beans230 g
Nutritional Yeast2 tbsp
Tahini2 tbsp
Cayenne Pepper0.25 tsp
Black Pepper0.25 tsp
Salt1 pinch
Lemon0.5
Artichoke Hearts150 g
Wholemeal Pitta3
Rosemary1 pinch

step 1

Heat the extra virgin olive oil in a saucepan and sizzle with crushed garlic.

Add fresh spinach and cook at medium heat until they soften and lose their water.

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step 2

Add white beans, nutritional yeast, and tahini in the blender bowl.

Next, season with cayenne pepper, black pepper, and salt and squeeze in the lemon using a lemon squeezer (1). Also, add a bit of water to help loosen the mix.

Blitz until the ingredients are combined but you still have some small chunks of beans (2).

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step 3

Transfer the mashed beans into a clean bowl and add the cooked spinach and chopped artichoke hearts (1).

Mix well to incorporate the ingredients (2).

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step 4

Transfer the spinach and artichokes mix into an oven-proof dish with the help of a spatula.

Bake in the oven at 200°C (390°F) - or at 180°C (355°F) for fan ovens - for 15 minutes (1).

In the meantime, cut the wholemeal pitta into tortilla chips-like triangles and brush with olive oil. Sprinkle with rosemary and toast in the oven for 5 minutes (2).

Serve this vegan spinach and artichoke dip hot with crunchy pitta pieces for dipping! 

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Foodacious Tips

You can store this dip in an airtight container for up to three days.