Yummy Vegan Spinach Artichoke Dip

Total Time
Prep 10 mins
Cook 20 mins

I make this as an appetizer for dinner parties all the time. It's delicious and easy.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
  3. Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
  4. Combine all ingredients.
  5. Taste and add extra seasonings and nutritional yeast, as needed.
  6. Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
  7. Serve warm with bread or tortilla chips. Enjoy!
Most Helpful

I made this for the first time on Christmas Eve, which was incredibly risky! It was SO delicious, I could not stop eating it; and everyone else in my family loved it, too. I have never used tofu before (which made me nervous), so I used 6 oz. of tofu with 2-3 ounces of Vegenaise and 2-3 oz of cashew cream. It was so tasty but looked a bit dry, so I mixed in a splash of water before baking to loosen it up a bit. Worked like a charm, and I did that again to reheat it during our party. I will absolutely make this again and again and try to turn it into a casserole with rice, like another reviewer said. Thanks for making my first tofu experience a huge success! :-)

KissKiss December 26, 2012

I first made this for my guys during the Super Bowl. As they were devouring the stuff, my husband asked what was in it. I only wish I could have filmed it when they heard tofu! Since then, we have enjoyed it numerous times, in fact, my non-cooking 17 year old is even willing to help make it! (He is more generous with the cayenne than I am though; I prefer just under 1/4 tsp.) It is so nice to indulge in something so decadent, that turns out to be not decadent at all. Thanks for a new family favorite recipe--I have a feeling this one will be getting made at college in a year!

mangomom June 11, 2009

I expected a lot more from this recipe considering the reviews. This recipe would need a lot of tweaking for me to serve it. I had to un-veganize it just to make it edible, which nullified the whole point of making it. I think if you used unmarinated artichoke hearts, got rid of the parsley, cayenne and basil and instead added a can or two of diced, roasted green chilies, some veganaise and some cashew paste, you might have something worth eating.

anika.mccarter January 24, 2015