Spinach and Artichoke Dip

Spinach and Artichoke Dip

I absolutely love artichokes, fresh steamed with aromatic herbs and dipped in a sauce is my favourite, followed by artichoke hearts from a jar or can. The taste and texture are unique and add a special element to any dish. Spinach and Artichoke dip is a long-time favourite dip of mine, however, I find lots of the recipes available are heavily reliant on mayonnaise, vegan or otherwise. While I love vegenaise as much as the next person, I wanted to see if it would be possible to make something equally delicious minus the mayo. I decided to sub white beans instead, in this case, I used cannellini beans but navy beans would work equally well. I typically soak and pressure cook dried beans, but canned works too. This dip comes together relatively quickly and can be prepared ahead of time, up until the point of baking in the recipe instructions and then popped in the oven prior to guests coming over.

Spinach Artichoke Dip


2 Tbsp olive oil
1 medium onion, diced
4 cloves garlic, diced
¼ cup water
2 cups cooked cannellini beans
2 Tbsp nutritional yeast
1 Tbsp lemon juice
1 tsp sea salt
Fresh cracked pepper
2 Tbsp water
4 cups spinach, sliced
1½ cups artichoke hearts, diced
Vegan Parmesan


Preheat oven to 375°F.

Saute onions and garlic in olive oil over medium heat for a couple of minutes, then add ¼ cup water and continue to cook until onions are soft and water has evaporated about 10 minutes.

When onions and garlic are done cooking combine them along with the cannellini beans, nutritional yeast, lemon juice, sea salt, fresh pepper and 2 Tbsp water in a food processor or high-speed blender. Process until smooth.

In a large bowl, stir together the bean mixture, spinach, and artichoke hearts. Lightly grease a 9×9 pan with olive oil and pour the dip inside. Top with vegan parmesan. Bake for 20 minutes, or until the dip is heated through and the top is lightly browned.

Serve immediately with crackers, tortilla chips or fresh veggies.

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