Vegan Spinach Artichoke Dip for Under $1 a Serving

|Updated Dec 7, 2021

In 30 minutes or less, you can dip into the rich, creamy, cheesy flavors of a plant-based spinach artichoke dip. This simple recipe is an instant crowd-pleaser, making it the perfect appetizer for any party or family gathering.

You don’t have to worry about using pre-packaged vegan cheeses or sour cream — use homemade cashew cheese instead! This not only eliminates pesky saturated fats, but cashews also add healthy monounsaturated fats to this dip.

Pair them with vitamin K and potassium-packed spinach and artichoke hearts for the ultimate heart-healthy recipe. If you want to make this dip ahead of time, store it in your fridge for up to three days. Are you gluten-sensitive? Swap out the bread for your favorite vegetables or tortilla chips. You don’t want to miss out on this one!

Prep time: 10
Cook time: 20
Total time: 30

Cost: $6.95 recipe | $0.87 portion

Vegan Spinach Artichoke Dip

Serves 8

Ingredients

For the Spinach & artichoke:

2 tablespoons olive oil ($0.22)
3 cloves garlic, minced ($0.12)
4 cups (packed) fresh spinach ($0.40)
1 14-ounce can artichoke hearts, drained & roughly chopped ($2.33)
¼ teaspoon red pepper flakes ($0.01)
Salt & pepper to taste ($0.02)

For the Cheese:

1 cup raw cashews, soaked ($1.72)
1 cup plain almond milk ($0.92)
1 cup water ($0.01)
2 teaspoons apple cider vinegar ($0.10)
1 ½ teaspoons onion powder ($0.02)
2 tablespoons nutritional yeast ($0.48)
½ teaspoon salt ($0.01)
¼ cup tapioca starch ($0.34)

To Serve:

Baguette slices, toasted or plain ($0.25)
Pita bread
Vegetables
Corn tortilla chips

Instructions

To start, soak the cashews in room temperature water overnight or in boiling water for 1-2 hours if you forget. Set aside for later.
For the Spinach & artichoke:
Heat olive oil in a large skillet over medium. Once hot, add in minced garlic and sauté for 1-2 minutes, or until fragrant.
Add in the spinach in batches and let it wilt down about 3-4 minutes. Once the spinach has wilted, add in the artichoke hearts and season with red pepper flakes, a pinch of salt, and pepper. Turn the heat off and set the skillet aside.
For the Cashew cheese
Add drained cashews, almond milk, water, apple cider vinegar, onion powder, nutritional yeast, salt, and tapioca flour into a blender. Mix on high until smooth, scraping down the sides as needed.
Set your oven to broil, then transfer the cheese mixture into a saucepan over medium-low. Continuously stir it until the mixture starts to thicken, which takes about 5 minutes.
Transfer into the skillet with spinach and artichoke and stir to combine. If your skillet is not oven-safe, transfer everything into an oven-safe dish or a cast-iron skillet.
Broil for ~ 8-10 minutes, or until the top is golden brown and the dip temperature is nice and hot.
Serve immediately with sliced baguette, pita, tortilla chips, or assorted vegetables. Enjoy!

Notes

You can reheat this dip in your oven at 350 degrees F until warmed through (add a little more plant milk if the consistency has become dry).
All ovens are slightly different, so make sure to keep a close eye on your dip while it’s broiling to avoid burning it.
You can use frozen spinach if you don’t have access to fresh. Just make sure to thaw and squeeze out as much excess water as you can.