Creamy Vegan Spinach & Artichoke Dip

An incredibly delicious and creamy spinach and artichoke dip – low fat and dairy-free!

dairy free low fat artichoke dip

Spinach and artichoke dip is pretty much one of my favorite things – my family has actually texted me pictures of themselves eating it at restaurants simply to make me jealous.

Unfortunately it’s also just packed with dairy products and a ton of fat, so I had to go a long time without eating it. My tastebuds were very sad about this…but my waistline was very happy about it. (Those two just don’t agree on anything) But now peace can finally be restored!

This spinach and artichoke dip is not only vegan, it’s actually really low fat, too. But as always, the most important thing is that it is delicious. I’ve taken it to several parties and it has been met with pretty unanimous approval from my decidedly omnivorous friends. It’s fairly quick to whip together, too, which is always nice.

Chop up some artichoke hearts pretty fine (I use the canned kind, make sure they are in water, not oil! You can also use fresh or frozen, just defrost them first)

chopped artichoke hearts

In a large skillet over medium heat, sauté onions, spinach and artichoke until the spinach is nice and wilty and the onions are translucent or lightly browned.

saute spinach and onions

Set spinach, onion and artichoke mixture aside, then combine soy milk, flour, oil, salt, garlic powder and onion powder in the skillet, whisking frequently over low or medium heat until it thickens slightly – this should only take a minute or two.

vegan roux

Combine flour mixture and vegetables in an oven-safe casserole, mixing thoroughly.

dairy free low fat spinach dip

Bake uncovered at 350 degrees for 15-25 minutes, until it is thoroughly heated and the top is starting to darken slightly. Serve warm with baked tortilla chips or vegetables.

gluten free artichoke dip

To make ahead, just prepare the mixture but don’t bake it – you can store it in the fridge for a day or so and then bake it for about 20-25 minutes just before serving. This is one you can go ahead and try to pass off to people without telling them it’s vegan (and low fat and gluten free) – just serve it and watch as it gets devoured!

vegan spinach artichoke dip recipe

dairy free low fat artichoke dip

Spinach & Artichoke Dip

Vegan, gluten free, low fat, refined sugar free
Click stars below to rate, or leave a full review in the comments
4.88 from 8 votes
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 -10 servings (about 4-5 cups of dip)

Ingredients

  • 1 16 oz bag frozen chopped spinach
  • 1 can artichoke hearts in water, finely chopped
  • 1 onion finely chopped
  • 5-10 cloves garlic finely chopped
  • 1 Tbsp canola oil or other neutral oil
  • 3/4 c. brown rice flour
  • 3 c. soy milk
  • 2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, sauté onions, spinach and artichoke until the spinach has defrosted and the water has boiled off, and the onions are lightly browned. Add the garlic at the end, leaving it in the pan just long enough to heat and become fragrant, about a minute. If you don't have a large enough skillet to fit everything, you can sauté the spinach first, then the onions, artichoke and garlic separately, and then just combine them in a bowl afterwards.
  • Set spinach, onion and artichoke mixture aside, then combine soy milk, flour, oil, salt, garlic powder and onion powder in the skillet, whisking frequently over low or medium heat until it thickens slightly - this should only take a minute or two.
  • Combine flour mixture and vegetables in an oven-safe casserole, mixing thoroughly.
  • Bake uncovered at 350 degrees for 15-25 minutes, until it is thoroughly heated and the top is starting to darken slightly. Serve warm with baked tortilla chips or vegetables. To make ahead, just prepare the mixture but don't bake it - you can store it in the fridge for a day or so and then bake it for about 20-25 minutes just before serving.
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10 Comments

  • So happy to see you posting again! Just made your German chocolate cake with coconut pecan icing for my daughters birthday today, what timing!

  • I’m so glad you are back! I’ve really missed your posts! I’m making this dip soon for sure, thanks for sharing. 🙂

  • I have recently turned to a vegetarian diet, low fat and wholesome. This is one of my favorite dips as well but never liked the processed versions. I’m excited to try this tonight as well as on my friends next week!

  • We made this and enjoyed it, but had a lot of leftovers. Today for lunch, we made it into spinach quesadillas! DELICIOUS! Spread it into a whole wheat tortilla with onions and jalapenos, then made a quick salsa with chopped tomatoes, salt, lime juice, and red pepper flakes. We’re definitely making this again for quesadilla night! Thanks!

  • I too have been greatly missing artichoke dip. But I also can’t have soy – do you think it would work with hemp or almond milk? Or maybe rice milk? Also..I was surprised that there was no nutritional yeast in it for that cheesy factor. Perhaps it doesn’t need it with all the other flavors?

  • I am glad I stumbled upon this site as I am looking for a recipe to be used for the upcoming Holidays and it looks like the Spinach & Artichoke Dip will fit the bill. Pictures look amazing really helps in the preparation of the dish.

  • I’ve let spinach artichoke dip go for quite awhile, too. Thanks for the easy recipe, Jessica! Personally, I’m planning to take Cori and Amy’s suggestions and add nutritional yeast and make quesadillas with Amy’s quick salsa for my first run. After that, I’ll probably play with it in pasta and rice dishes.

  • Made this recipe for a church coffee hour treat (we have lots of vegan, GI, LI members).

    The use of a roux to thicken soy milk is a great idea and really works in this recipe.

    In making the roux, I followed my cooking instincts and NOT the recipe. I used exactly 3tbsp of olive oil and 3tbsp of gluten free flour for 3 cups of soy. It worked flawlessly. Cook the flour for a few minutes as you would for any sauce.

    I found that the recipe, as it was, was nice and creamy (and garlicy) but lacked a little something in fhe flavor profile that a standard S-A dip would have.

    Looking at the typical ingredients for typical SA dips, most call for mayonaise. I think it is the combination of sweetness and acidity in mayo that is missing. I added the juice and rind of half a lemon and two teaspons of sugar.

    At the coffee hour it was more popular than the standard dip that sat next to it!

    Thanks for the ideas.