Vegan Spinach and Artichoke Dip

4 from 1 vote

Warm and creamy vegan spinach and artichoke dip is the perfect dish to take to your next gathering! It's so delicious and everyone loves it! Serve with toasted baguette or tortilla chips.

Prep Time5

Cook Time35

Course: Appetizer

Cuisine: American

Keyword: Dairy-free, Vegan

Servings:

Calories: 231kcal

Author: Crystal Yentzen

Ingredients

¼ cup olive oil
20 oz chopped spinach frozen
14 oz artichoke hearts canned and drained
1 cup vegan sour cream see recipe
1 ½ cups diced onion
3 cloves garlic minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
pinch cayenne optional
1 cup dairy-free mozzarella shreds optional, I used So Delicious Mozzarella Shreds

Instructions

Preheat oven to 350 degrees.
Thaw spinach in a strainer and pat dry to remove excess water. Set aside.
Heat olive oil in large skillet or sauce pan over medium heat.
Saute onion for 8-10 minutes or until they begin to turn translucent.
Add fresh garlic and saute for an additional minute or until fragrant.
Add spinach, artichoke hearts, sour cream, garlic powder, onion powder, salt, pepper, and cayenne. Stir together and cook over medium heat for 5 minutes.
Pour into an 8x8 or 9 inch baking dish and top with dairy-free mozzarella shreds.
Bake for 20 minutes or until cheese in melted.
Remove from oven and serve warm with toasted baguette or tortilla chips.
Happy Eating!

Notes

Dairy-free mozzarella shreds are optional. If not using them, simply skip the baking step and serve right away.

Store covered in the refrigerator for up to 5 days.

Nutrition facts are calculated without dairy-free shredded mozzarella.

Nutrition