Dairy-Free Spinach and Artichoke Dip

Great for parties and game-day snacks, this dairy-free spinach and artichoke dip has a delightfully creamy yet light taste and texture. Serve with crudité or baked chips.

By Darshana Thacker Wendel,


  • 1¼ cups unsweetened, unflavored plant milk
  • 3 tablespoons all-purpose or oat flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 2 cups finely chopped spinach (fresh, or frozen and thawed)
  • 1 (14-ounce) can artichoke hearts, drained and finely chopped (1½ cups)
  • Sea salt
  • Freshly ground black pepper


  • Combine the plant milk, flour, onion powder, garlic powder, and lemon juice in a saucepan. Bring to a boil, then simmer for 5 to 7 minutes, stirring frequently, until the sauce thickens to a spreadable consistency.
  • Add the spinach and artichoke hearts. Mix well, then season with salt and pepper to taste. Cook for 2 minutes more, until the spinach has wilted. Add 1 to 2 tablespoons of water if the sauce gets too thick.
  • Let the dip cool completely.
  • Serve the dip warm or cold with the baguette, tortilla chips, or pita chips.

Comments (33)

(5 from 14 votes)

Recipe Rating

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Michelle Bridgeman

I made this today and after reading the comments, I decided to start with 1/4 c nutritional yeast as an add in and go from there. That was all it needed! I also used garbanzo bean flour. Delicious 😊


I made this recipe early in my plant based days and followed the directions exactly. It was good, but VERY bland. Now that I’ve explored WFPB for several years I feel more confident amping up recipes to my liking. Most FOK recipes do taste bland to me, but I think they do that on purpose so that you can make it your own. FOK recipes provide an excellent base from which you can expand, if desired. I read through the comments of others to see what I might add to make this dip more flavorful. First, I added more lemon juice. I had two scallions in my refrigerator as well as some roasted garlic. I used chickpea flour because my friend needs gluten free and I was too lazy to make oat flour. I mixed the plant milk, lemon juice, garlic powder, onion powder, 1/4 cup of nutritional yeast and chickpea flour in a pot and cooked until it began to thicken. Then I put it in my Vitamix along with the two scallions (raw) and the roasted garlic cloves (several), and blended for a few seconds. I poured the mixture back into the pot and brought it to a low simmer. It still needed something! Someone said they added Dijon mustard so I squeezed some in. I was still not satisfied, so I looked at the ingredients in Dijon mustard. Vinegar! I had some white balsamic vinegar so I added a tablespoon or so (at this point I was eyeballing everything), then I added 1/4 tsp of salt and 1/8 tsp of black pepper. Yes! Now it’s ready for the pot luck birthday party with my girlfriends. I plan to serve it warm with unsalted blue tortilla chips.


Delish!!! Will make again and again!!


I've made this before with tofu tried both firm and silken and nutritional yeast and used a food processor to smooth it all out and baked in the oven until brown on top. I will definitely try this method as I'm trying to lose weight and need to reduce fat in my diet. Thanks!

Di Padua Lynne

This looks great! I will definitely try it!


We love this dip!


I think it's pretty good for a dairy-free spinach and artichoke dip! I'm not huge into vegan cheese so I did not add any. If you're looking for something like restaurant spinach and artichoke dip, I think the vegan cheese is necessary because it is pretty bland as is. I added a bit of dijon mustard (1 tablespoon) and some paprika which helped make it not so bland. Next time I'll try adding fresh minced garlic and perhaps chopped onions instead of the powders to give it a stronger taste.


Love it! I thought all the ingredients were great. However, I added dijon mustard, about a teaspoon. And I put a squeeze of siracha in the mix. My go to dip for gatherings.


Hoping someone sees this question: how far in advance has anyone made this and how has it held up?


I've made this quite a few times because this recipe is really delicious but extremely easy to made without all the fuss.

Marie D

I have not made this yet however I can tell it’s an excellent base recipe… Instead of thickening the milk with flour, I will be using cooked white beans blended with the milk. I definitely will also be adding nutritional yeast as some others have mentioned. I have the frozen spinach in the freezer waiting for this!


This was the worst dip I wasted my time making. I tried it w/Pita chips AND baguettes and it was the most bland dip I was embarrassed to serve to our guests. This is the 2nd recipe Ive made from FOK that has been awful. Rip, are you even tasting these before posting??

Neomi Gniwisch

It’s so easy to fix tho if you didn’t like it .. more garlic .. more creaminess .. you could have fixed it


Maybe your taste buds are desensitized from artificial flavors and such, because bland isn't bland after you clean your diet up

Stephanie B.

I made this tonight for the Super Bowl. I made a double batch, added 1/4 cup of nutritional yeast, cut the lemon juice in half, and added vegan mozzarella shreds. So good, will definitely make again.

Anni Bertelsen

It's so delicious and just such a dip I was missing

Gerry Swift

Could I add some cheesy flavor by adding some brewer’s yeast?

Stephanie B.

I made a double batch of this recipe and added 1/4 cup of nutritional yeast so for a single batch I would say start with 2 tablespoons and then add more if you want to.


Why do you used processed foods such as onion and garlic powder? Isn’t the real thing better ? Thanks.


I’m sure you can take that extra time if that suits you … you’re saying you never use spices ?

Craig Williams

I had no artichoke hearts so I replaced them with hearts of palm. Added a little bit of parmesan cheese, salt and pepper to taste and it was great!


Did you add Real Parmesan cheese or plant based? I’m hoping Nutritional Yeast would be good in it?

Teri of NC

I loved this! I spread it on slices of French bread, and it was kind of like eating pizza!

Gwendolyn Robinson

I love spinach and artichoke. I had to add a bit of my ranch seasoning to the dip & it made it pop! A tsp. of coconut aminos and no more salt was needed!


A good base, but very bland and with no depth of flavor. More salt? Paprika?

Donatta Dick

Just wondering why none of the recipes from FOK have calorie counts?

Ann H

If you eat a healthy diet, there will never be a need for a calorie count.

Amy Chamberlin

Is there a nutritional breakdown?


Very happy with this recipe! You get the taste of spinach and artichoke without all the heavy mayo and cream, will definitely make this again!


BTW what is plant milk? Does that include almond milk, oat milk or cashew milk. TIA


Any of those will work. I use unsweetened almond milk but have used oat and cashew milk in other recipes, enjoy!


My favorite favorite favorite!!! Delicious

Brenda Holder


About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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