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Artichoke Spinach Dip

This Artichoke Spinach Dip is a lightened up version of the classic we all love. It's creamy and it has lots of cheesy flavor from my favorite ingredient.
Course Appetizer, Dip
Cuisine Gluten-Free, Oil-free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 164kcal


  • 4 cups fresh spinach , rough chopped
  • 1 can artichoke hearts , drained, rinsed and chopped (14-15 oz can)
  • 1 can white beans drained and rinsed (15 oz can)
  • 1/2 cup dairy-free yogurt , unsweetened
  • 2 tablespoons lemon juice , freshly squeezed
  • 1/4 cup Frontier Co-op Organic Nutritional Yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4-1/2 teaspoon crushed red chili pepper , optional
  • 1 teaspoon salt , more to taste
  • Fresh cracked pepper , to taste
  • 1/3 cup panko bread crumbs (GF if preferred)


  • Preheat oven to 400 F
  • Add the beans, yogurt, lemon juice, nutritional yeast, garlic powder, onion powder, red chili pepper, salt and pepper to a food processor. Blend until smooth. Scrape down sides if needed. Set aside.
  • Heat a large pan over medium heat. Add a small splash of water or vegetable broth. Add spinach and cook until it is just wilted (about 2-3 minutes). Add artichoke hearts and bean mixture. Stir to combine. Taste for seasoning and add as needed. Remove from heat. 
  • Pour mixture into an oven-safe serving dish. Top with breadcrumbs and place in oven. Bake for about 10 minutes, until breadcrumbs are golden brown. Let it cool for 5 minutes before serving. Serve with crusty bread, crackers or veggie sticks. Top with vegan parmesan if desired. Enjoy! 


* If you would like to add a bit more richness to the dip, you can add 1/3 cup vegan cream cheese to the food processor, along with the bean mixture.


Calories: 164kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Sodium: 684mg | Potassium: 357mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2535IU | Vitamin C: 23.9mg | Calcium: 102mg | Iron: 2.7mg