I first fell in love with spinach artichoke dip many years ago. I remember it like it was yesterday, I was out to lunch with my mom on a mother daughter date and we were at one of my favorite restaurants. At the time, I was undiagnosed with celiac disease and not aware of my dairy allergy – so everything on the menu was fair game.
We were in the mood to try something different than our usual. We asked our server for their recommendation on which appetizer to choose and he told us that we just HAD to try the spinach artichoke dip. It was SO delicious that it became my new favorite appetizer and I ordered it at every restaurant I went to.
After being diagnosed with Celiac Disease and my dairy allergy I couldn’t go out to eat and enjoy the things at restaurants that I normally did. So I began re-creating my favorite things to fit my dietary needs.
Let me tell you, this dip took FOREVER to perfect! I made numerous batches with so many different ingredients until I got one that was just right. This vegan spinach artichoke dip is SO GOOD that nobody will even know that it is dairy free and vegan!
Because it took so many tries, I have tried every vegan cream cheese on the market and found that Toufutti is the best for this dip in terms of texture and flavor. So please keep that in mind when gathering the ingredients for the dip. ALSO – note that this dip can also be made with regular dairy products and turn out the same (I can thank my family of dairy eaters for testing this out for me).
Let’s get to dip makin’!
Vegan Spinach Artichoke Dip – Gluten Free & Dairy Free
Creamy and flavorful – you won’t believe this spinach artichoke dip is vegan!
- 8 oz Toufutti Vegan/Dairy Free Cream Cheese it is VERY important that you use this brand of vegan cream cheese to ensure that the recipe turns out correctly
- 2 cloves Garlic minced
- 1/2 cup Earth Balance Vegan Mayo original flavor
- 1/2 cup Vegan Parmesan Cheese I use follow your heart brand
- 1 cup Artichokes diced
- 2 cups Spinach chopped – if using frozen spinach do 1 1/2 cups
- 1/2 cup Vegan Mozzarella I use Daiya cutting board shreds
- 2 Jalapeños sliced and de-seeded
Preheat oven to 475°.
In a medium mixing bowl combine cream cheese, garlic, mayo and parmesan cheese and mix with a hand mixer until creamy. Stir in artichokes and spinach.
Line a baking dish with light layer of olive oil (wipe with paper towel). Pour dip into dish. Sprinkle mozzarella cheese on top.
Bake for 20 minutes. Broil for 3-4 minutes until cheese begins to brown.
Let sit for 10 minutes and serve with your favorite tortilla chips or gluten free vegan pita chips!