Creamy Vegan Spinach and Artichoke Dip

This creamy artichoke dip is made with a baked mix of blended spinach, white beans, tahini, and lemon. Prepared without cheese, cream, or mayo, this recipe has half the fats and ten times fewer saturated fats than the classic one. Great both warm and cold, serve it with toasted pitta for a tasty party dip or a light lunch.

Creamy Vegan Spinach and Artichoke Dip Recipe


Nutrition per serving
Net Carbs14.1 g5.1%
of which Sugars3.2 g3.6%
Fibers10.2 g36.3%
Fats8 g12.4%
of which Saturates1.5 g7.6%
of which Omega 30.2 g21.7%
Proteins11.3 g24.5%
Calcium146 mg14.6%
Vitamin A181 mcg25.9%
Vitamin C21 mg28.5%
Iron4.6 mg31.1%
Potassium799 mg22.8%
Sodium79 mg3.4%
Cholesterol0 mg0%
Kcal174 8.7%
Macro split
  • net carbs 32%
  • sugars 7%
  • fats 18%
  • saturates 3%
  • proteins 26%
  • fibers 23%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
174 per serving

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!


Measuring System
Extra Virgin Olive Oil1 tbsp
Garlic Clove1
Fresh Spinach150 g
Cannellini Beans230 g
Nutritional Yeast (optional)2 tbsp
Tahini2 tbsp
Cayenne Pepper1/2 tsp
Black Pepper1/2 tsp
Salt to taste
Artichoke Hearts (in brine)150 g

Step 1

In a skillet, heat the extra virgin olive oil, add crushed garlic, and sizzle for a minute or so.

Then, add fresh spinach and cook at medium heat until the leaves have softened and lost their water.

Cooked spinach

Step 2

In a food processor, blitz the beans with tahini, cayenne pepper, black pepper, and lemon juice. Add also the nutritional yeast, if using it.

You can add a bit of water when blending the ingredients to help the mix loosen up.

Pulse just until the beans are blended but still a bit chunky.

Blended white beans with tahini, lemon, and cayenne pepper.

Step 3

In a mixing bowl, combine the cooked spinach and bean mixture with chopped artichoke hearts.

Stir well to incorporate the ingredients into a creamy paste.

At this point, season with salt to taste.

Bean dip mixed with artichoke hearts and cooked spinach

Step 4

Transfer the spinach and artichokes mix into an oven-proof dish.

Bake for 15 minutes at 200°C (390°F) for static ovens or at 180°C (355°F) for fan ovens.

When you see a lovely crust forming on the top, the dip is ready.

You can serve it warm with toasted pitta bread or gluten-free tortilla chips.

Baked spinach artichoke dip served with pitta bread.


This creamy dip is great both warm and cold. Store it in the fridge in an airtight container for up to three days.