Vegan Spinach and Artichoke Dip

5 from 2 votes

This vegan dip is a crowd-pleaser for any event!

This is a great recipe for when you feel like snacking on some dip but don’t want all the extra added calories and additives. It uses only natural ingredients and is definitely healthier than it’s dairy-filled counterpart. The great thing about this recipe is that it truly does not lose the flavor even when “vegan-izing” it.

Happy Food Healthy Life is a place where health and wellness are both a physical and emotional journey. Happy Food, Healthy Life is about motivating, feeling, understanding, and realizing that you have the power to make changes!

Join Happy Food Healthy Life on Facebook and Pinterest for all the latest recipes and tips for living a happier, healthier life.

5 from 2 votes

Vegan Spinach and Artichoke Dip

With natural ingredients, this vegan dip is the perfect snack when you are in a munchie mood.
Cook Time 45 minutes
Total Time 45 minutes
Yield 6 people
Serving Size 2 tablespoons
Course Appetizer, Snack
Cuisine Universal


  • 1 onion small
  • 4 garlic cloves
  • 10 ounces spinach frozen, thawed, chopped
  • 6 ounces artichoke hearts jarred, quartered
  • 12.3 ounces silken tofu low-fat
  • 1 tablespoon lemon juice freshly squeezed
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • pinch of cayenne pepper


  • Preheat the oven to 350 degrees F.
  • Wrap the onion and garlic in aluminum foil. Bake for 20 to 30 minutes, or until soft
  • Place the spinach in a clean dish towel. Squeeze and twist the dish towel to press out as much water as possible from the spinach.
  • Place the spinach, onions, garlic, and artichokes in a food processor or Blend and pulse until well chopped. Add the remaining ingredients and process until just slightly chunky or smooth – your preference.
  • Serve with freshly baked tortilla chips, crackers, or fresh-cut veggies.

Nutrition Information

Serving: 2tablespoons | Calories: 70kcal | Carbohydrates: 8.3g | Protein: 5.5g | Fat: 2g | Sodium: 658mg | Fiber: 3g | Sugar: 1.9g |
SmartPoints (Freestyle): 2
Keywords Gluten-Free, Keto, Low-Carb, Vegan

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Look here for more dip recipes!

For more scrumptious recipes and healthy lifestyle tips, like us on Facebook, follow us on Pinterest, and subscribe to our daily newsletter.

We need your feedback! Let us know what you thought about this article or anything else on the site.


This post may include affiliate links.

Guest Contributor

More by


  1. In general, how long would you say your dips last? I am interested in making this one, your ranch dip, creamy avocado dip and the peanut butter yogurt dip. And I know I will be only one eating them in my family and I don't want to make too much and it go bad quickly. Do you recommend freezing any of them?

    1. If sealed in an air-tight container, dips will last 2-3 days in the refrigerator. We wouldn't recommend freezing most dips, as they can easily become watery and some separation can occur. If you are looking to create a smaller batch, we would recommend halving the recipe.

    1. Bonnie, Currently we don’t. However, we are coming out with some delicious Instant Pot recipes, in the near future.

  2. My husband and I are new to eating tofu so we weren’t sure what to expect. I was pleasantly surprised with the creamy texture and flavor of this dip.5 stars

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating