This vegan spinach and artichoke white bean dip is a delightfully creamy variation on classic spinach artichoke dip. It’s healthy, lightened-up version that’s dairy-free and nut-free!
Over the holidays, I made a vegan spinach artichoke dip from Minimalist Baker’s cookbook. It was love at first bite, and definitely swoon-worthy. However, it was made with a fair amount of cashews and vegan cream cheese (which, for the record, I have nothing against enjoying from time to time). That being said, I wanted to created more of an “everyday,” lightened-up version that could still be served as a fun appetizer on sports night. The Super Bowl is coming up, after all, and even though my Packers didn’t make it, I’ll still be tuning in if only to have an excuse to whip up a fun game night feast!
I turned to white beans to create a creamy base for this dip. The benefit to using white beans as opposed to cashews, aside from higher protein content per gram, is that it allows this recipe to be entirely nut-free, so long as you use non-dairy milk that is nut-free, and make the vegan parmesan out of sunflower seeds or pumpkin seeds.
white bean spinach artichoke dip ingredients
- Extra virgin olive oil, garlic, white beans, nutritional yeast, sea salt, pepper, arrowroot starch, non-dairy milk, lemon juice, spinach, canned/jarred artichoke hearts, and vegan parmesan.
step by step instructions
- Warm 1 tablespoon of the oil in a large (preferably oven-safe) skillet over medium heat. Add the minced garlic and cook, stirring occasionally, until the garlic is light brown in colour and very fragrant. Remove from the heat.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the non-dairy milk, white beans, cooked garlic, nutritional yeast, salt, pepper, arrowroot, and lemon juice to an upright blender. Blend until very smooth.
- Warm the remaining oil in the same skillet over medium heat. Add the spinach and cook until just until bright green. Add the chopped artichoke hearts.
- Pour the white bean cream over the spinach and artichokes and lightly stir to incorporate. Sprinkle the vegan parmesan over top. Note: If not using an oven-safe skillet, transfer the spinach and artichokes into a 9-inch square baking dish or pie plate before pouring the white bean cream over top. Then sprinkle with the parmesan.
- Bake for 12 minutes, or until warmed through.
- Serve with a selection of vegetables, chips, crackers, and sliced baguette.
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more white bean recipes
- Vegan White Bean Mac and Cheese with Broccoli and Sun-Dried Tomatoes
- White Bean and Butternut Squash Quesadillas
- White Bean and Wild Rice Meatballs with Gravy
I hope that you love this vegan white bean spinach artichoke dip! If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Finally, I’ll be sharing a recipe for buffalo tempeh fajitas with cashew aioli tomorrow, so be sure to check back for that! 🙂
Enjoy!
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Spinach + Artichoke White Bean Dip (Vegan)
- Total Time: 27 minutes
- Yield: 6-8 servings 1x
- Diet: Vegan
Description
This vegan spinach and artichoke white bean dip is a delightfully creamy variation on classic spinach artichoke dip. It’s healthy, lightened-up version that’s dairy-free and nut-free!
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 5 medium garlic cloves, minced
- 1 cup unsweetened non-dairy milk
- 3 cups cooked white beans (or 2 14-oz was, drained and rinsed)
- ⅓ cup nutritional yeast, plus more to taste
- 1 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 ½ tablespoons arrowroot starch
- 2 tablespoons freshly squeezed lemon juice, plus more to taste
- 4 packed cups finely chopped fresh spinach
- 1 can (400 grams) artichoke hearts in brine, well drained and chopped
- ¼ cup vegan parmesan, made with any nut or seed you like
Instructions
- Warm 1 tablespoon of the oil in a large (preferably oven-safe) skillet over medium heat. Add the minced garlic and cook, stirring occasionally, until the garlic is light brown in colour and very fragrant. Remove from the heat.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the non-dairy milk, white beans, cooked garlic, nutritional yeast, salt, pepper, arrowroot, and lemon juice to an upright blender. Blend until very smooth. Taste and season with additional salt, lemon juice, and nutritional yeast, if needed. It should taste quite salty, tangy, and “cheesy.”
- Warm the remaining oil in the same skillet over medium heat. Add the spinach and cook until just until bright green. Add the chopped artichoke hearts.
- Pour the white bean cream over the spinach and artichokes and lightly stir to incorporate. Sprinkle the vegan parmesan over top. Note: If not using an oven-safe skillet, transfer the spinach and artichokes into a 9-inch square baking dish or pie plate before pouring the white bean cream over top. Then sprinkle with the parmesan.
- Bake for 12 minutes, or until warmed through.
- Serve with a selection of vegetables, chips, crackers, and sliced baguette.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
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