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5 from 1 vote

Vegan Spinach and Artichoke Dip

With natural ingredients, this vegan dip is the perfect snack when you are in a munchie mood.
Cook Time45 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: Universal
Keyword: Gluten-Free, Keto, Low-Carb, Vegan
Servings: 6 people
Calories: 70kcal


  • 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.


Serving: 2tablespoons | Calories: 70kcal | Carbohydrates: 8.3g | Protein: 5.5g | Fat: 2g | Sodium: 658mg | Fiber: 3g | Sugar: 1.9g |
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2