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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.

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 (25)

(4 from 10 votes)
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Dana7 months ago
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Hoping someone sees this question: how far in advance has anyone made this and how has it held up?

MIN7 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 D8 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!

Mattie10 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??

Marla2 weeks ago
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Maybe your taste buds are desensitized from artificial flavors and such, because bland isn’t bland after you clean your diet up

Neomi Gniwisch1 month ago
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It’s so easy to fix tho if you didn’t like it .. more garlic .. more creaminess .. you could have fixed it

Stephanie B.10 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 Bertelsen10 months ago
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It’s so delicious and just such a dip I was missing

Gerry Swift10 months ago
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Could I add some cheesy flavor by adding some brewer’s yeast?

Stephanie B.10 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.

Jan10 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.

KC10 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 Williams11 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!

Michi10 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 NC1 year 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 Robinson2 years 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!

Susan2 years ago
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A good base, but very bland and with no depth of flavor. More salt? Paprika?

Donatta Dick2 years ago
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Just wondering why none of the recipes from FOK have calorie counts?

Ann H2 years ago
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If you eat a healthy diet, there will never be a need for a calorie count.

Amy Chamberlin2 years ago
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Is there a nutritional breakdown?

Sally2 years 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!

Marilyn2 years ago
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BTW what is plant milk? Does that include almond milk, oat milk or cashew milk. TIA

Sally2 years 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!

Julie2 years ago
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My favorite favorite favorite!!! Delicious

Brenda Holder2 years ago
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dairy-free spinach and artichoke dip

Dairy-Free Spinach and Artichoke Dip

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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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