Yummy Vegan Spinach Artichoke Dip

"I make this as an appetizer for dinner parties all the time. It's delicious and easy."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
photo by disneylaney photo by disneylaney
Ready In:




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

Questions & Replies

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  1. KissKiss
    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! :-)
  2. mangomom
    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!
  3. anika.mccarter
    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.
  4. Anton Ego
    To heck with this as a dip. I serve i proudly as a side dish, and, once again, it draw raves. I have other recipes for the famous (or infamous) artichoke spinach dip, and I love it. But here I am, trying to o gluten free and dairy free, and voila, this is the answer.
  5. Jessica F.
    Made this dip for my deer hunting, meat and potatoes eating family for a New Years Eve get together and everyone LOVED it. My dad's response was "There ain't nothin' vegan about this, it's DELICIOUS". I doubled the recipe but only had one package of silken tofu, so I used an 8oz tub of vegan cream cheese and doubled everything else except the nutritional yeast. The only thing that I might try next time is add a little bit of vegan mozzarella. Although when I mentioned this to my sister, she said she liked it better this way because it was easier to eat :)


  1. Kumquat Knickers
    This is a GREAT recipe. One of the best artichoke dips I've ever had (and that's saying something because artichoke dip is something I take very seriously). I also used red pepper flakes instead of cayenne. Next time, I think I'll had jalapenos because I like my dip very spicy, but other than that I won't be making any alterations, as this is absolutely perfect. Thank you so much for sharing something that will definitely be a staple in this home.



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