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This Dairy-Free Spinach Artichoke Dip is the perfect answer to any party dip craving! It’s creamy, flavorful, and totally dairy-free—plus it’s paleo, vegan, and Whole30-compliant.
Made with simple pantry ingredients like frozen spinach, canned artichokes, and our homemade cashew cream, this lighter spin on the traditional favorite is perfect for gatherings, game days, or whenever you need a cozy, satisfying snack.
Bonus: Ready in under 30 minutes!
Table of Contents
A Lightened-Up Classic You’ll Love
Is there anything better than a warm, cheesy spinach and artichoke dip? It’s a classic for good reason. But if you’re looking for a lighter, dairy-free twist that still checks all the comfort food boxes, you’re in the right place.
This version uses our go-to Cashew Cream to create that dreamy, creamy texture without needing heavy cream or cheese. But, don’t worry if you’re still wanting that melty topping, we have the option to add a sprinkle of cheese. No matter how you make it, dairy-free or with the melted cheese, this dip is packed with flavor and perfect for dipping. Just grab your favorite veggies, crackers, or chips and start scooping.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full ingredient list, instructions, and nutrition info.
Here’s a closer look at what makes this dairy-free dip both comforting and wholesome:
- Olive Oil: A heart-healthy fat that helps sauté the onions and garlic, building a flavorful base for the dip.
- Frozen Spinach (thawed and squeezed dry): Frozen spinach is a convenient, nutrient-rich option packed with fiber, iron, and vitamins A and C. Squeezing out the excess water ensures a creamy—not watery—dip. (*see FAQ section for fresh spinach)
- Canned Artichoke Hearts (drained): These bring a subtle tang and tender texture that balance beautifully with the creaminess of the dip. Plus, they’re rich in fiber and antioxidants.
- Small Onion (chopped): When sautéed, the onion enhances the savory flavor of the dip.
- Fresh Garlic (minced): Garlic gives the dip a rich, aromatic foundation.
- Cashew Cream: This creamy, dairy-free base gives the dip its signature texture without cheese or cream. It’s made from soaked, blended cashews and is a healthy fat source that helps mimic a dairy-forward spinach dip.
- Garlic Powder: Enhances the garlic flavor.
- Red Pepper Flakes: A pinch adds subtle heat and a pop of flavor—easy to adjust to your taste and spice desire!
- Himalayan Sea Salt & Black Pepper: These seasonings bring the dip’s flavors together.
- Cheddar Cheese (optional): For that more traditional, melty finish? A sprinkle of shredded cheese before broiling adds that golden-bubbly top. Skip it to keep the dish entirely dairy-free.
How to Make The Dairy-Free Spinach Artichoke Dip
- Saute onion and garlic: Heat olive oil over medium-low heat in a medium pot. Add the onion and garlic and sauté until softened, about 7 minutes.
- Cook in additional veggies: Stir in spinach, artichokes, salt, pepper, and red pepper flakes. Cook for another 2 minutes until heated through.
- Add in homemade Cashew Cream: Remove the pot from the heat and stir in the cashew cream.
- Blend: Transfer mixture to a high-speed blender and pulse until coarsely chopped.
- Taste test: Taste the dip (while still in the blender) and adjust seasonings as needed.
- Bake: Transfer the dip to an oven-safe dish, sprinkle with cheese, and broil until bubbly and golden. If staying dairy-free, heat for just a bit in the oven!
- Serve: Serve the Spinach Artichoke Dip hot with homemade crackers, tortilla chips, or fresh-cut veggies!
- Tip: Want to make this ahead? Prepare the dip up to one day in advance and store it in the fridge. Bake at 350 prior to serving.
Possible Variations
Want to mix it up? Try these tasty tweaks:
- Nut-Free Option: Swap the cashew cream for unsweetened coconut cream or a thick, plain dairy-free yogurt. Keep in mind this will slightly change the flavor and texture.
- Add Spice: Add extra red pepper flakes or a spoonful of diced jalapeños for a bit spicier dip.
- More Veggies: Stir in finely chopped water chestnuts or sautéed mushrooms for added texture and flavor. This works great because you’re not dipping with them; it simply adds a bit to the recipe!
- Protein Boost: Mix in cooked, shredded chicken (a rotisserie chicken would work great here) for a more filling dip.
Tips for the Best Dairy-Free Spinach Artichoke Dip
Squeeze the Spinach Well: Excess moisture can make your dip runny. Use a clean kitchen towel or cheesecloth to wring out as much liquid as possible.
Don’t Over-Blend: A few pulses in the blender is enough—you want a creamy dip with a bit of texture, not a purée.
Make-Ahead Friendly: You can prep the entire dip a day in advance. Store it covered in the fridge, then bake right before serving.
Broil for Golden Goodness: If using cheese, don’t skip the broil—it gives that crave-worthy bubbly, golden top that’s irresistible.
Reheat Gently: To avoid separating the cashew cream, reheat leftovers slowly in the oven instead of blasting them in the microwave.
FAQs
Yes, absolutely! Fresh spinach works well in this dip—you’ll need more of it, since it wilts significantly when cooked. Use about 10 to 12 ounces of fresh spinach, and sauté it briefly until wilted before adding it to the recipe. Be sure to squeeze out any excess moisture, just like you would when using frozen spinach.
Yes! You can prepare the dip one day ahead of time. Simply store it in an airtight refrigerator container and reheat it in an oven-safe dish, covered, at 350 degrees until warmed through.
If you need a nut-free option, try using a coconut cream alternative or a thick dairy-free yogurt. Just keep in mind it may slightly alter the flavor and texture.
Yes, if you skip the optional cheese topping, this recipe is fully Whole30-compliant!
While you can technically freeze it, we recommend enjoying it fresh (day of or within 3-4 days of making) for the best texture. Once frozen, the dip may separate upon reheating.
We love serving it with our favorite veggies cut into dipping sizes, tortilla chips, or with my easy homemade crackers.
What to Serve With Spinach Artichoke Dip
This versatile dip pairs perfectly with:
- Fresh-cut veggies like carrots, cucumbers, and bell peppers
- Tortilla chips
- Grain-free crackers or these homemade crackers
More Dip Recipes to Try
Love a good dip? Don’t miss these other favorite dip recipes that we’ve published:
- Roasted Eggplant Dip
- 7 Layer Taco Dip
- Jalapeño Popper Dip (Options for Dairy and Dairy-Free)
- Chicken Bacon Ranch Baked Hummus Dip
More Spinach and Artichoke Recipes to Love
Check out these other delicious spinach and artichoke-centric recipes:
- Creamy Spinach and Artichoke Chicken
- Spinach and Artichoke Spaghetti Squash
- Spinach Dip Stuffed Mushrooms (an excellent use for the leftovers)
SPINACH AND ARTICHOKE DIP
Ingredients
- 5 oz. frozen spinach thawed
- 1 15 oz. can artichokes
- 1 small onion chopped
- 3 garlic cloves minced
- 1 tbsp extra-virgin olive oil
- 1/4 cup cashew cream*
- 1 tsp garlic powder
- pinch of red pepper flakes
- 1/2 cup cheddar cheese, optional (omit for dairy-free)
- 1/2 tsp Himalayan sea salt more to taste
- 1/2 tso black pepper
- Serve with homemade crackers
Instructions
- In a medium size pot heat oil and garlic.
- over medium-low heat. Once hot, add onion and garlic and cook until softened about 7 minutes.
- Add in salt, black pepper, pepper flakes, artichokes and spinach and cook until heated through, about 2 minutes.
- Remove from heat and stir in cashew cream.
- Remove from heat and add in spices and cashew cream
- Transfer to a high-speed blender and pulse until coursely chopped.
- Taste and adjust spices and salt as desired
- If adding cheese, transfer dip to a oven-safe baking dish, layer with cheese and broil until cheese begins to bubble.
- Serve hot with crackers, tortilla chips and vegetable crudité.
Notes
- To make cashew cream, check out this post.
- This dip can be made up to 1 day ahead of time. Reheat in an oven-safe dish, covered, at 350 degrees until warmed through.
- This recipe was originally published in 2015, and rephotographed and republished in 2019.
Can dairy be subbed in instead of cashew cream? Nut allergy here but we can have dairy!
We haven’t tested with dairy – but don’t see an issue.
There is no actual recipe for this dip. Are we suppose to guess???
Updated! Thank you.
Am I missing something? How long do you cook it? Do you blend all the ingredients together and layer with cheese?
Updated the recipe card! Thanks for letting us know!
What is the actual serving size?
Thanks!