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Healthy spinach artichoke dip recipe.
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4.83 from 64 votes

Healthy Spinach Artichoke Dip (Vegan & Dairy-Free)

This healthy spinach artichoke dip is creamy, flavorful, easy to make, and sure to be a crowd favorite. Guests will never know it's vegan and dairy-free as it still tastes cheesy!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: Christmas appetizers, dairy free spinach artichoke dip, Game day appetizer, healthy spinach artichoke dip, spinach artichoke dip, vegan spinach artichoke dip
Servings: 8 servings
Author: Lisa Bryan

Equipment

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
US - Metric

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.
    Step one of healthy spinach artichoke dip: blend cashews.
  • 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.
    Step two of healthy spinach artichoke dip: mix everything together.
  • 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.
    How to make a healthy spinach artichoke dip.

Notes

  • 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

Calories: 401kcal | Carbohydrates: 11g | Protein: 6g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 594mg | Potassium: 327mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7151IU | Vitamin C: 14mg | Calcium: 97mg | Iron: 3mg