Name: Healthy Spinach Artichoke Dip (Vegan, Dairy-Free)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup raw cashews, soaked overnight; 1¼ cups mayonnaise (vegan if needed); ¼ cup water; 16 oz frozen spinach, thawed and squeezed dry; 13.5 oz artichoke hearts, chopped and drained; ⅓ cup onion, finely chopped; 4 garlic cloves, minced; ½ teaspoon salt; ½ teaspoon black pepper

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Why You’ll Love This Recipe

I love this dip because it tastes just like the classic version but without the heaviness or dairy. The cashew base gives it a smooth, creamy texture, and the combination of spinach, artichokes, garlic, and onions brings bold, savory flavor. It’s oven-baked to golden perfection and always gets devoured whether I serve it with chips, crackers, or veggies. Plus, it’s easy to make and perfect for anyone following a vegan or plant-based lifestyle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup raw cashews, soaked overnight
1¼ cup mayonnaise (vegan, if desired)
¼ cup water
16 ounces frozen spinach, thawed and drained
13.5 ounces artichoke hearts, chopped and drained
⅓ cup onion, finely chopped
4 garlic cloves, minced
½ teaspoon salt
½ teaspoon black pepper

Directions

I start by preheating the oven to 400°F (200°C).
In a food processor, I blend the soaked cashews, mayonnaise, and water until completely smooth and creamy—this usually takes about 1 to 2 minutes.
I transfer the cashew mixture to a large mixing bowl and stir in the spinach, artichoke hearts, chopped onions, garlic, salt, and pepper.
I mix everything together until well combined, then spread the mixture evenly into an oven-safe dish.
I bake the dip for 20 minutes, until hot and lightly golden on top.
I serve it warm with tortilla chips, cucumber slices, carrot sticks, or crackers—whatever I have on hand.

Servings and Timing

This recipe makes 8 servings (about ¼ cup each) and takes 15 minutes to prep and 20 minutes to bake, with a total time of 35 minutes. It’s great for last-minute get-togethers or prepping ahead for parties.

Variations

When I want to make it even creamier, I stir in a few tablespoons of soft goat cheese if I’m not sticking to strict vegan. I’ve also added red pepper flakes for a bit of heat or chopped jalapeños for extra zing. Sometimes I top it with gluten-free breadcrumbs or crushed nuts for a golden crust. And if I’m out of frozen spinach, fresh chopped spinach sautéed in olive oil works just as well.

Storage/Reheating

Leftover dip keeps well in the fridge for up to 4 days. I reheat it in the oven at 350°F or in the microwave until warmed through. If it thickens up too much, I stir in a splash of water or a little extra mayo to loosen the texture before serving.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I just sauté about 10 ounces of fresh spinach until wilted, then drain and chop it before mixing it into the dip.

How long do I need to soak the cashews?

I usually soak them overnight, but if I’m in a rush, I soak them in hot water for 30–60 minutes to soften quickly.

What kind of mayo works best?

I use vegan mayo to keep it plant-based, but any high-quality mayo works. Just make sure it’s creamy and not too tangy.

Can I make this dip ahead of time?

Definitely. I assemble it a day in advance and keep it in the fridge. When I’m ready to serve, I bake it just before guests arrive.

Is this dip freezer-friendly?

I don’t usually freeze it because of the mayo and cashew base. It’s best enjoyed fresh or refrigerated.

Conclusion

This healthy spinach artichoke dip is one of those recipes I keep in my back pocket because it’s always a hit—rich, flavorful, and totally guilt-free. Whether I’m serving it to a crowd or just digging in with some veggie sticks for a quick snack, it’s the kind of plant-based dish that proves healthy can still be incredibly indulgent.