June 29, 2020

Plant-Based Spinach Artichoke Dip

Plant-Based Spinach Artichoke Dip is a dairy-free twist on the classic dip. Made with only a few whole-food ingredients, this dip is healthy and delicious.

Plant-Based Spinach Artichoke Dip

Dips are one of my favorite things to make. As you may know, I'm pretty obsessed with carrots. I definitely eat WAY too many. And I love pairing them with a delicious dip.

One of my go-to dips is Sweet Potato Hummus. It has one of my other favorite foods: sweet potatoes. Wow I'm getting hungry just thinking about it.

Anyway, I love making hummus and other dips. Snacking on veggies is so much more fun when you can dunk them in something!

Spinach artichoke dip has been on my list for a while now. My mom absolutely LOVES spinach artichoke dip, and I enjoy it too. I wanted to make a healthier version that we could both enjoy.

A traditional spinach artichoke dip uses cream cheese and some recipes are even baked with more cheese sprinkled on top. While tasty, it's definitely not healthy.

I remember how terrible I felt when I ate dairy products like cheese. No matter how good something tastes it isn't worth it for me to feel that bad. I'd rather make a few adjustments and create a healthy recipe that tastes yummy and keeps me feeling good.

Plant-Based Spinach Artichoke Dip

This Plant-Based Spinach Artichoke Dip is just that. I ate this dip so quickly after I made it. I could not believe how good it is!

It doesn't have any cheese, but I added nutritional yeast for cheesy flavor and let me tell you, it worked. So cheesy. And creamy, just like cream cheese.

This dip honestly may become my new favorite. It doesn't have many ingredients and is quick to make. Plus, all the protein from the beans and spinach makes it a great post-workout snack!


  • Great Northern Beans: These beans are the perfect choice for a creamy dip. Great northern beans are softer than other beans, so they blend down into a smooth paste.
  • Aquafaba: This is the liquid from the can of beans. Drain the beans but save the liquid. Adding aquafaba makes the dip smoother.
  • Artichoke Hearts: I used jarred artichoke hearts. Make sure to buy ones in brine or water, not oil.
  • Frozen Spinach: Normally I advocate for fresh spinach because it's tastier, but in this case, frozen spinach works so much better. It has more moisture, contributing to the texture. Plus we want cooked spinach for this recipe.
  • Nutritional Yeast: Nutritional yeast has a cheesy flavor which helps make up for the fact that we're not using any dairy products in this recipe.
  • Garlic Powder: A bit of spice from the garlic complements the cheesiness well.
  • Salt: Salt enhances the other flavors in the dip.

Plant-Based Spinach Artichoke Dip

How to make Plant-Based Spinach Artichoke Dip

Step 1. Microwave the spinach to defrost it. Follow the package directions.

Step 2. Meanwhile, process the great northern beans in a food processor, adding the aquafaba until the beans are almost completely smooth.

Step 3. Add all the remaining ingredients, including the defrosted spinach, and pulse to combine. The artichokes will be roughly chopped and the spinach will be evenly mixed into the beans. Serve and enjoy!

Recipe Prayer

Thank you God for giving us the means to make our favorite dishes healthy. Thank you for taking care of us. Amen.

Related Recipes

If you're looking for other dip recipes, check out my Smoky Black Bean Dip, Purple Cabbage Hummus, and Vegan Pesto Bean Dip.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Spinach Artichoke Dip

Plant-Based Spinach Artichoke dip is a dairy-free twist on the classic dip. Made with only a few whole-food ingredients, this dip is healthy and delicious.















  • 1 15 Ounce Can Great Northern Beans
  • 1/3-1/2 Cup Aquafaba
  • 1 9 Ounce Jar Artichoke Hearts
  • 8 Ounces Frozen Spinach
  • 2 Tablespoons Nutritional Yeast
  • 2 Teaspoons Garlic Powder
  • 1/2 Teaspoon Salt


  1. Microwave the spinach to defrost it.
  2. Meanwhile, process the great northern beans in a food processor, adding the aquafaba until the beans are almost completely smooth.
  3. Add all the remaining ingredients, including the defrosted spinach, and pulse to combine. The artichokes will be roughly chopped and the spinach will be evenly mixed into the beans. Serve and enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography