spinach artichoke dip recipe

I made this creamy, vegan, spinach and artichoke dip for a cooking demonstration I did at the 2013 San Francisco Green Festival. It was a big hit with both plant-eaters and non-plant eaters alike! This recipe is free of dairy, soy and gluten and it’s vegan.  It makes a large batch, so if you have extra you can freeze in an air tight container with a layer of wax paper on top of the dip. The beautiful red & green colors make it an ideal choice for the holidays. However, it can be enjoyed year round and served both hot and cold. Enjoy!


Makes around 5 cups of creamy vegan spinach and artichoke dip

8 oz Daiya chive and onion cream cheese

8 oz Daiya plain cream cheese

1 can artichoke hearts, chopped

1 can piquillo peppers (4 peppers chopped, rest reserved for stuffing)

¼ cup finely chopped green onions

1 cup finely chopped fresh spinach leaves without stems

1/8 cup plain unsweetened dairy-free milk

1 T garlic powder

1 tsp. ground cumin

2 tsp. oregano

2 tsp. red chili flakes

1 T Kosher salt

Cracked Pepper to taste

Optional: ¼ cup medium heat giardiniera

Optional: 30 pimento peppers for stuffing and serving

Crackers or crusty bread to serve spinach and artichoke dip with

spinach and artichoke dip recipe


  1. Put all ingredients, except non-dairy milk, in large mixing bowl and mix on medium speed
  2. Add milk and blend until creamy (add more if needed)
  3. Serve as a warm or cold dip or stuff pimento and piquillo peppers with piping bag or easy accent cake decorator from Pampered Chef

dairy-free dip recipe

spinach artichoke dip recipe spinach artichoke dip


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