This healthy spinach artichoke dip always surprises everyone. It’s rich and creamy, ultra-savory, and tastes cheesy without any dairy. Yes, it’s dairy-free! And the perfect appetizer everyone can enjoy.
Why You’ll Love This Spinach Artichoke Dip
I’d like to think I’ve mastered my line of classic party dips, including hummus, guacamole, French onion dip, and 7 layer dip. And while I love a traditional spinach artichoke dip, this healthier, dairy-free version has become a hands-down favorite when I’m entertaining guests with different dietary needs or for those who just want something a little lighter. So what’s my secret? Cashew cream! When raw, soaked cashews are blended until smooth, they make my favorite vegan cheese alternative. Then, when it’s mixed with mayonnaise, spinach, artichoke hearts, onion, and garlic, it delivers that same creamy, savory flavor you’d expect from the classic (just without the dairy). You’ll also love that this recipe is:
- Really easy. Just blend, mix, and bake until golden!
- Make-ahead friendly. I love prepping this healthy spinach artichoke dip as a Christmas appetizer, Thanksgiving appetizer, or Super Bowl appetizer. Make it the day before and bake it fresh when guests arrive.
- Perfect for everyone. Vegetarian, dairy-free, vegan (with vegan mayonnaise), yet always a crowd-pleaser.
Spinach Artichoke Dip Ingredients
- Cashews: These create a creamy, cheesy base. Grab raw cashews (not roasted) and be sure to soak them first, so they blend up silky smooth.
- Mayonnaise: I always use my homemade mayonnaise for the freshest flavor. Use a vegan mayo to keep this dip fully vegan.
- Water: You’ll use just enough to help the cashews blend into a smooth cream.
- Spinach: You can use fresh or frozen. I prefer frozen since it’s faster and easier. Just make sure it’s fully thawed and squeezed dry. If using fresh, just steam it, blanch in ice water, then squeeze out all the liquid.
- Artichoke hearts: Canned or jarred, both work great. Just drain and roughly chop them.
- Onion and garlic: These add that classic savory depth that makes spinach artichoke dip so irresistible!
Optional dairy-light option: If you tolerate small amounts of dairy, adding 4 ounces of goat cheese is delicious here. It melts beautifully, adds tang, is more easily digestible, and still keeps the recipe on the lighter side compared to traditional versions.
How To Make This Healthy Spinach Artichoke Dip
Step one: Blend the creamy base. Add the soaked cashews, mayonnaise, and water to a food processor and blend for 1 to 2 minutes, until completely smooth and creamy.
Step two: Stir everything together. Transfer the cashew cream to a large bowl and stir in the spinach, artichoke hearts, onion, garlic, and seasonings until well combined.
Step three: Bake away. Spoon the mixture into an oven-safe dish and bake at 400°F (200°C) for about 20 minutes, until warm, bubbly, and lightly golden on top. This recipe makes about 4 cups of dip, which is the perfect quantity for a party!
My Favorite Ways To Serve
What’s a good dip without something crunchy? My favorite homemade option is my herbed cassava tortilla chips. They’re sturdy, savory, and perfect for scooping. You could also use my seed crackers, though they’re a bit more fragile.
If you want something lighter and fresher, I love serving this with sliced cucumbers, celery sticks, or bell peppers. They’re just as delicious and add a nice, refreshing crunch.
Make Ahead & Storage Tips
This dip is perfect for prepping ahead (I do this all the time for parties). Simply assemble the mixture, cover it, and refrigerate overnight. When you’re ready to serve, pop it straight into the oven and bake as directed.
And if you somehow end up with leftovers, store them in an airtight container in the fridge for 3 to 4 days. You can also freeze the dip for up to 3 months and reheat it later for an easy appetizer on demand. So yum!
More Healthy Appetizer Dips
- Cauliflower Hummus: A low-carb hummus option.
- Pico De Gallo: So fresh and easy.
- Black Bean Dip: More flavorful than you think!
- White Bean Dip: Light, fresh, and so tasty.
If you try this vegan spinach artichoke dip recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Ingredients
- 1 cup raw cashews, soaked overnight
- 1 ¼ cup mayonnaise
- ¼ cup water
- 16 ounces frozen spinach, thawed and drained
- 1 (13.5-ounce) jar artichoke hearts, chopped and drained
- ⅓ cup finely chopped yellow onion
- 4 garlic cloves, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Blend the sauce. Preheat the oven to 400°F (200°C). Add the cashews, mayonnaise and water to a food processor. Blend for 1 to 2 minutes, until creamy.
- Mix the dip. Transfer the cashew mixture to a large mixing bowl. Add the frozen spinach, artichoke hearts, onion, garlic, salt, and pepper. Stir to combine.
- Bake the dip. Transfer the dip to a baking dish and bake for 20 minutes. Serve warm with tortilla chips, cucumber slices or other vegetables.
Lisa’s Tips
- If you tolerate some dairy, adding 4 ounces of soft goat cheese makes it super creamy and keeps it healthy!
- Make sure to squeeze out all liquid from the spinach and artichoke hearts, as you don’t want them watery.
- I love the mini casserole dish you see pictured, and it fits the quantity of this dip perfectly!
- If you want to make this vegan, make sure to use a vegan mayonnaise option.
- Serving size is about 1/4 cup. The recipe makes about 4 cups, which is the perfect quantity for a party!
- Storage & make-ahead tip: This dip can be made up to 1 day in advance and stored covered in the refrigerator. Bake just before serving. Leftovers can be stored in an airtight container in the fridge for 3 to 4 days and reheated until warm.
Nutrition
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This recipe was originally published February 2016, but updated to include new photos and information for your benefit!
Have you tried making it with non-fat Greek yogurt instead of mayonnaise? Even your homemade mayonnaise version is high in cholesterol and saturated fat. Many of us are looking for heart healthy recipes
Hi Suzanne – While I have personally not tried that, I don’t see any issues if you’d like to swap in Greek yogurt for the mayonnaise. Enjoy!
This recipe was a big hit at my monther-in-law’s birthday party, as well as a pot luck lunch! Everyone loved that there was lots of garlic, and noone was the wiser that it was gluten and dairy free :0
Yay, so happy to hear it was a winning recipe for you, Wendy!