This is vegan spinach and artichoke dip is one of those recipes that has worked its way up into the ranks of those worthy of holidays, potlucks, and parties.
I first served this vegan version of the classic spinach and artichoke appetizer last year as part of our Thanksgiving snack spread and it was an immediate hit with the family.
Most recently, we attended a Halloween party over the weekend and I brought a double batch of this dip dressed up with a graveyard presentation. The dip was completely devoured with tortilla chips and pretzels. So many people asked for the recipe!
A few questions that I get asked about this dip:
Can I use fresh spinach?
Sure, go for it.
12 cups of fresh spinach leaves will cook down to the equivalent of the 20 ounces of frozen spinach called for in the recipe.
Personally, I prefer frozen spinach for this recipe because:
- it eliminates the need to cook the spinach first
- frozen is much more economical
Can I substitute onion soup mix?
Technically, yes. However, I don’t recommend it.
I tried this out of desperation once when the supermarket was out of leek soup mix and it just wasn’t the same. The onion flavor is just too strong. Leek has a milder flavor and works much better with the spinach and artichoke.
Is refrigerating the dip overnight really necessary?
Yes, and here’s why:
First of all, it gives the flavors time to really blend together well. And second, the leek soup mix contains bits of dried leek that can be crunchy, unless they’ve had several hours to soften up in the dip overnight.
What should I serve with spinach and artichoke dip?
In my experience, the most popular dippers are fresh veggies (mini carrots, broccoli & cauliflower florets), mini pretzels, tortilla chips, pretzel bites, and baguette slices.
More fun party dips to try:
Vegan Pub Style Beer Cheese Dip – Only 5 ingredients and perfect for Oktoberfest, game day, movie night, or anytime you need a crowd pleasing appetizer; you just can’t go wrong with a classic cheese dip.
Vegan 7-Layer Party Dip – Seven tasty layers of savory taco-spiced refried beans, an easy homemade guacamole, vegan sour cream, crisp lettuce, fresh tomatoes, black olives, and green onions.
Vegan Stuffed Mushroom Dip – Loaded with mushrooms, garlic, vegan cream cheese and vegan Hot Italian sausage then topped with buttery Panko breadcrumbs.
5-Ingredient Vegan Spinach and Artichoke Dip
- 2 cups vegan sour cream
- 1 cup vegan mayonnaise
- 1 1.8-ounce packet dry leek soup mix
- 20 ounces frozen chopped spinach thawed and well drained
- 8 ounces marinated artichoke hearts drained and chopped
- Into a large mixing bowl, add all ingredients. Stir until well combined. Cover and refrigerate overnight.