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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.

dairy-free spinach and artichoke dip

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Let the dip cool completely.
  4. Serve the dip warm or cold with the baguette, tortilla chips, or pita chips.
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Comments (23)

(4 from 10 votes)
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Dana1 month ago
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Hoping someone sees this question: how far in advance has anyone made this and how has it held up?

MIN2 months ago
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I’ve made this quite a few times because this recipe is really delicious but extremely easy to made without all the fuss.

Marie D3 months ago
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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!

Mattie4 months ago
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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??

Stephanie B.5 months ago
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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 Bertelsen5 months ago
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It’s so delicious and just such a dip I was missing

Gerry Swift5 months ago
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Could I add some cheesy flavor by adding some brewer’s yeast?

Stephanie B.5 months ago
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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.

Jan5 months ago
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Why do you used processed foods such as onion and garlic powder? Isn’t the real thing better ? Thanks.

KC5 months ago
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I’m sure you can take that extra time if that suits you … you’re saying you never use spices ?

Craig Williams6 months ago
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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!

Michi5 months ago
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Did you add Real Parmesan cheese or plant based? I’m hoping Nutritional Yeast would be good in it?

Teri of NC11 months ago
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I loved this! I spread it on slices of French bread, and it was kind of like eating pizza!

Gwendolyn Robinson1 year ago
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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!

Susan1 year ago
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A good base, but very bland and with no depth of flavor. More salt? Paprika?

Donatta Dick1 year ago
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Just wondering why none of the recipes from FOK have calorie counts?

Ann H1 year ago
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If you eat a healthy diet, there will never be a need for a calorie count.

Amy Chamberlin1 year ago
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Is there a nutritional breakdown?

Sally1 year ago
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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!

Marilyn1 year ago
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BTW what is plant milk? Does that include almond milk, oat milk or cashew milk. TIA

Sally1 year ago
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Any of those will work. I use unsweetened almond milk but have used oat and cashew milk in other recipes, enjoy!

Julie1 year ago
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My favorite favorite favorite!!! Delicious

Brenda Holder1 year ago
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Dairy-Free Spinach and Artichoke Dip

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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