Creamy Vegan Artichoke White Bean Dip
🌱 Creamy Vegan Artichoke White Bean Dip
This Creamy Vegan Artichoke White Bean Dip is warm, cheesy, and made for scooping. White beans give it a rich, creamy body, artichokes add that classic tang, and spinach melts right into the dip. Baked until bubbly with golden spots on top, it’s the kind of appetizer that disappears with the first tray of crackers.
I love how simple this is — blend, mix, bake, serve. No dairy, no complicated steps, and it tastes just like the spinach-artichoke dip everyone reaches for at a party.
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Dip 💚
- 🌱 Completely dairy-free
- 🧀 Warm, creamy, and scoopable
- 🥬 Artichoke + spinach flavor
- 🫘 White beans for extra creaminess
- ⏱️ Easy baked appetizer
- 🎉 Perfect for parties and snacking
The Secret to a Creamy Dairy-Free Dip
Blended white beans replace the heavy cream and cheese base. A little vegan cream cheese or cashew cream makes it extra lush, while nutritional yeast adds that savory, cheesy note. Baking the dip gives you those golden browned spots and helps the flavors settle together.
Frequently Asked Questions ❓
Can I make it ahead? 🕒
Yes. Assemble the dip, cover, and refrigerate for up to 24 hours. Bake just before serving until hot and bubbly.
What should I serve with it? 🍘
Crackers, toasted baguette, pita chips, tortilla chips, or raw veggies all work beautifully.
Can I skip the baking? 🔥
Yes. It’s good cold or room temperature too, but baking gives you the best texture and those golden edges.
🌱 Creamy Vegan Artichoke White Bean Dip
Ingredients 🛒
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
- ½ cup vegan cream cheese or thick cashew cream
- ⅓ cup unsweetened plant milk
- 3 tablespoons nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Optional: ½ cup shredded vegan mozzarella for extra melt
- Fresh parsley, for garnish
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish or ramekin.
- In a food processor, blend the white beans, vegan cream cheese, plant milk, nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper until smooth and creamy.
- Transfer to a bowl and fold in the chopped artichokes, spinach, and vegan mozzarella if using.
- Spread the mixture into the baking dish and smooth the top.
- Bake for 20–25 minutes, until hot, bubbly, and lightly golden on top.
- Garnish with parsley and serve warm with crackers.
Nutrition
| Nutrient | Per serving (1/8) |
|---|---|
| Calories | 130 |
| Protein | 6g |
| Net carbohydrates | 11g |
| Total carbohydrates | 14g |
| Fiber | 3g |
| Total fat | 6g |
| Sodium | 390mg |
Estimates based on white beans, artichokes, spinach, and vegan cream cheese, without crackers. Exact numbers may vary by brand.
Notes & Tips 💡
- Squeeze frozen spinach very dry so the dip stays thick instead of watery.
- For extra cheesy flavor, sprinkle more vegan mozzarella on top before baking.
- A pinch of chili flakes or smoked paprika adds a little heat.
- Leftovers keep in the refrigerator for up to 4 days and reheat well in the oven.
This Creamy Vegan Artichoke White Bean Dip is warm, scoopable, and packed with flavor. A plant-based appetizer that always disappears first. 🥬🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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