Snacks

June 29, 2020

Plant-Based Spinach Artichoke Dip

Plant-Based Spinach Artichoke Dip is a dairy-free twist on the classic dip. Made with only a few whole-food ingredients, this dip is healthy and delicious.

Plant-Based Spinach Artichoke Dip

Dips are one of my favorite things to make. As you may know, I'm pretty obsessed with carrots. I definitely eat WAY too many. And I love pairing them with a delicious dip.

One of my go-to dips is Sweet Potato Hummus. It has one of my other favorite foods: sweet potatoes. Wow I'm getting hungry just thinking about it.

Anyway, I love making hummus and other dips. Snacking on veggies is so much more fun when you can dunk them in something!

Spinach artichoke dip has been on my list for a while now. My mom absolutely LOVES spinach artichoke dip, and I enjoy it too. I wanted to make a healthier version that we could both enjoy.

A traditional spinach artichoke dip uses cream cheese and some recipes are even baked with more cheese sprinkled on top. While tasty, it's definitely not healthy.

I remember how terrible I felt when I ate dairy products like cheese. No matter how good something tastes it isn't worth it for me to feel that bad. I'd rather make a few adjustments and create a healthy recipe that tastes yummy and keeps me feeling good.

Plant-Based Spinach Artichoke Dip

This Plant-Based Spinach Artichoke Dip is just that. I ate this dip so quickly after I made it. I could not believe how good it is!

It doesn't have any cheese, but I added nutritional yeast for cheesy flavor and let me tell you, it worked. So cheesy. And creamy, just like cream cheese.

This dip honestly may become my new favorite. It doesn't have many ingredients and is quick to make. Plus, all the protein from the beans and spinach makes it a great post-workout snack!

Ingredients

  • Great Northern Beans: These beans are the perfect choice for a creamy dip. Great northern beans are softer than other beans, so they blend down into a smooth paste.
  • Aquafaba: This is the liquid from the can of beans. Drain the beans but save the liquid. Adding aquafaba makes the dip smoother.
  • Artichoke Hearts: I used jarred artichoke hearts. Make sure to buy ones in brine or water, not oil.
  • Frozen Spinach: Normally I advocate for fresh spinach because it's tastier, but in this case, frozen spinach works so much better. It has more moisture, contributing to the texture. Plus we want cooked spinach for this recipe.
  • Nutritional Yeast: Nutritional yeast has a cheesy flavor which helps make up for the fact that we're not using any dairy products in this recipe.
  • Garlic Powder: A bit of spice from the garlic complements the cheesiness well.
  • Salt: Salt enhances the other flavors in the dip.

Plant-Based Spinach Artichoke Dip

How to make Plant-Based Spinach Artichoke Dip

Step 1. Microwave the spinach to defrost it. Follow the package directions.

Step 2. Meanwhile, process the great northern beans in a food processor, adding the aquafaba until the beans are almost completely smooth.

Step 3. Add all the remaining ingredients, including the defrosted spinach, and pulse to combine. The artichokes will be roughly chopped and the spinach will be evenly mixed into the beans. Serve and enjoy!

Recipe Prayer

Thank you God for giving us the means to make our favorite dishes healthy. Thank you for taking care of us. Amen.

Related Recipes

If you're looking for other dip recipes, check out my Smoky Black Bean Dip, Purple Cabbage Hummus, and Vegan Pesto Bean Dip.

Plant-Based Spinach Artichoke Dip

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Spinach Artichoke Dip

Plant-Based Spinach Artichoke dip is a dairy-free twist on the classic dip. Made with only a few whole-food ingredients, this dip is healthy and delicious.

Author:

Elizabeth

Serves:

12

Prep:

10

min

cook:

0

min

total:

10

min

Ingredients

  • 1 15 Ounce Can Great Northern Beans
  • 1/3-1/2 Cup Aquafaba
  • 1 9 Ounce Jar Artichoke Hearts
  • 8 Ounces Frozen Spinach
  • 2 Tablespoons Nutritional Yeast
  • 2 Teaspoons Garlic Powder
  • 1/2 Teaspoon Salt

Instructions

  1. Microwave the spinach to defrost it.
  2. Meanwhile, process the great northern beans in a food processor, adding the aquafaba until the beans are almost completely smooth.
  3. Add all the remaining ingredients, including the defrosted spinach, and pulse to combine. The artichokes will be roughly chopped and the spinach will be evenly mixed into the beans. Serve and enjoy!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography