Baked dairy-free spinach artichoke dip
This baked dairy-free spinach artichoke dip is always the first thing to disappear at a party. It’s warm, creamy, and cheesy, with big pieces of tender artichoke, sautéed spinach, and a bubbly layer of melted vegan mozzarella on top. It looks beautiful on the table, too, so it’s just as fitting for a dinner party as it is for game day or a casual get-together with friends.
Preparation Time: 1 hourIngredients
Dip
- 3 tablespoons extra-virgin olive oil
- 0.5 large shallot, finely diced (or ¼ cup finely diced yellow onion)
- 2 cans (14 ounces each) artichoke hearts in water, drained
- 4 cups baby spinach
- 0.67 cup vegan sour cream
- 0.5 cup chopped vegan gouda, about 5 slices
- 1 container (8 ounces) vegan chive cream cheese, softened
- pinch of salt
- pinch of black pepper
- 0.25 cup finely chopped fresh parsley, plus a few whole leaves for topping
Topping
- 1.5 cups shredded vegan mozzarella
For serving
- sourdough bread, sliced
- whole-grain crackers, pita chips, or fresh vegetables
Preparation
- Prep: Preheat the oven to 375°F first, since this dip comes together quickly. Take the cream cheese out of the refrigerator to soften. Drain the artichoke hearts well, and chop the gouda slices into small pieces.
- Sauté the Shallot: Heat the olive oil in a large pot over medium heat. Add the shallot and cook until soft and lightly golden, 2–3 minutes.
- Add the Artichokes: Add the artichoke hearts and cook for 3–4 minutes, pressing them with a wooden spoon as they cook to break them up into smaller pieces.
- Add the Spinach: Add all of the spinach and stir until it wilts, about 2 minutes. Remove the pot from the heat.
- Mix the Dip: Add the sour cream, chopped gouda, and cream cheese to the pot and stir until smooth and evenly mixed. Season with a pinch of salt and pepper, then stir in the parsley.
- Fill the Dish: Spread the dip into an 8×8-inch baking dish and smooth the top. Cover the surface with all of the mozzarella, all the way to the edges.
- Bake Covered: Cover the dish tightly with foil and bake until the dip is hot and the mozzarella melts, about 30 minutes.
- Broil: Remove the foil and switch the oven to broil. Place the sourdough slices on the oven rack next to the dish and broil for about 6 minutes, until the top of the dip is bubbly with a few browned spots. Every oven is different, so watch closely and take the bread out as soon as it’s lightly toasted.
- Serve: Let the dip rest for 5 minutes, then top with a few fresh parsley leaves. Serve warm with toasted sourdough, crackers, or vegetables.
Tips
Choose artichokes packed in water: If you only have marinated artichokes, they’ll work, but they already have oil and seasoning, so reduce the salt and taste before adding more.
Soften the cream cheese first: Cold cream cheese is harder to mix. Fifteen minutes on the counter is enough, and the warm vegetables do the rest.
Use all of the mozzarella: A thin sprinkle of vegan mozzarella won’t melt as well, so cover the dip all the way to the edges.
Keep it warm for parties: Transfer the dip to a small slow cooker set to warm so it stays soft and scoopable for hours.
Make ahead: Mix the dip, spread it in the baking dish, cover, and refrigerate for up to a day. Add the mozzarella right before baking, and add 5 to 10 minutes to the covered baking time.
Storage: Refrigerate leftovers in a covered container within two hours and enjoy within 3 to 4 days.
Reheating: Reheat covered in a 350°F oven until warm, or heat small portions in the microwave, stirring halfway through.
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