We’re back with another dairy-free dip that will be a crowd pleaser even if you’re not dairy-free! Spinach Artichoke dip is one of my favorite bar-type foods. It’s great with some tortilla chips and a cold beer. But again, too much dairy turns a great meal into a painful experience. The base of this recipe is very similar to my Dairy-Free Crab Dip Recipe. This utilizes some different seasonings and vegan cheeses, but it’s quick, simple, and unbelievably tasty!

Here’s how to make dairy-free spinach artichoke dip.

8oz vegan cream cheese
1 cup shredded vegan mozzarella
1/2 cup vegan grated parmesan
1/4 cup vegan sour cream
1/4 cup vegan mayo
2 cloves garlic, minced
1 tsp sea salt
1 tsp black pepper
1 cup frozen spinach, thawed
1 cup chopped artichoke hearts

Preheat your oven to 350 degrees. Use a paper towel to absorb excess liquid from artichokes and spinach.

In a large mixing bowl, using a spatula, combine cream cheese, sour cream, and mayo with garlic and salt & pepper. Once smooth, fold in the cheese until evenly distributed. Lastly, fold in the spinach and artichoke hearts until well mixed.

Spread evenly in a baking dish. Bake for 25-30 minutes. Serve with bread, tortilla chips, pita chips, bagel chips, or veggies.

Vegan substitutes that are used in this recipe are: Violife Cream Cheese, Violife Parmesan, Daiya Mozzarella, Forager Sour Cream, and Veganaise Mayo!

Loving my Recipes?

Grab a copy of my cookbook
Plant & Sea: A Pescatarian-Inspired Cookbook
Have recipes from family and friends that you love? Curate them into your own personal cookbook with
Passed Down: Friends & Family Recipe Journal