Dairy-free Spinach Artichoke Dip
If you’re looking for a Dairy-free Spinach Artichoke Dip that’s just as creamy, cozy, and crowd-pleasing as the classic, this one delivers — without a complicated ingredient list or fussy steps. This is the kind of recipe that works for real life: simple to prep, minimal ingredients, easy to serve, and flexible enough for everything from casual get-togethers to full-blown game day spreads.
Spinach artichoke dip has a way of disappearing fast, and this dairy-free version is no exception. It’s warm, savory, and familiar, making it an easy win for a game day appetizer or a low-stress party appetizer when you want something reliable on the table. No one has to know it’s dairy-free unless you want them to.
What makes this Dairy-free Spinach Artichoke Dip especially practical is its easy preparation. There’s no soaking, blending, or specialty prep required. Everything comes together quickly using ingredients that are easy to find and simple to work with. It’s also naturally gluten-free, nut-free, egg-free, and vegan, making it a great option when you’re serving a group with diverse dietary needs.
This is one of those recipes you’ll find yourself coming back to again and again — especially when you need something easy that still feels like a treat.
Why You’ll Love This Recipe
- Creamy and satisfying without any dairy
- An easy recipe that comes together with minimal prep
- Perfect as a game day appetizer or casual party appetizer
- Naturally gluten-free, dairy-free, nut-free, egg-free, and vegan
- Familiar flavors that everyone recognizes and loves
This dip is warm, scoopable, and sturdy enough for chips or tostones, making it ideal for sharing.
Ingredients
This Dairy-free Spinach Artichoke Dip uses straightforward ingredients that work together for the classic flavor and texture you expect:
- Dairy-free cream cheese – I use the Daiya brand that I get at Walmart. Great texture and easy to mix in. If your Walmart doesn’t carry it, you can find locations near you that do here.
- Dairy-free sour cream – I was THRILLED when I saw dairy-free sour cream *finally* available. It is such a good dairy-free product with the familiar tang. I use Violife Sour Cream, which I find at Walmart. If your Walmart doesn’t carry it, you can find it near you here. (Funny enough, the Walmart down the street from me does NOT carry it, but the one 15 minutes away does. So, look around!). If you truly can’t find it, you can substitute the solid part of a chilled can of unsweetened full-fat coconut cream. This will keep it creamy, but won’t have the same tang.
- Minced garlic – I buy the pre-minced garlic to save time. But you can also buy and mince by hand garlic cloves.
- Dairy-free parmesan cheese – This is another dairy-free product that is newer to the market and so exciting to have! I use Follow Your Heart brand that I also get at Walmart. If you can’t find it at your Walmart, you can find it near you here. I highly recommend finding this. But, if you can’t, you can use 1/3 cup nutritional yeast to keep a cheesy depth to the dish.
- Dairy-free mozzarella cheese – Dairy-free mozzarella is pretty easy to find these days. I use Daiya brand that I get at Walmart for convenience, though my favorite brands are Violife and Follow Your Heart.
- Canned artichoke hearts – Available in most canned vegetable grocery store aisles. Here is the one I get from Walmart. Make sure to drain it thoroughly to prevent a soupy result.
- Frozen chopped spinach – I recommend frozen spinach for this recipe, as you don’t have to cook it down. But, you do need to thaw it and drain it/squeeze out the moisture to prevent a soupy dip. I do this by putting it on the counter for a few hours then poking holes in the spinach bag and squeezing the water out into the sink.
- Garlic salt
- Pepper
- Chips or tostones, to serve – I ADORE Tostones, which are twice-fried green plantains. You can find an easy recipe for them HERE. Such a delicious elevated chip option. But, if you don’t have time to make tostones, you can scoop with your favorite tortilla chip. Use Siete chips for a grain-free option, or Juantonio’s are our family’s favorite tortilla chip.
How to Make It
I love making this in a large food processor for easy preparation. Here’s how you make it in a food processor:
- Preheat oven to 350 degrees.
- Add the mozzarella cheese to the food processor. Process at high for 30 seconds. This will cut the mozzarella shreds into smaller pieces that will melt much better and smoother. A great dairy-free cheese hack for better melt!
- Add the parmesan cheese, drained artichoke hearts, and garlic. Pulse a few times until artichokes are roughly chopped.
- Add the sour cream, cream cheese, garlic salt and pepper. Process at high for 20-30 seconds until well combined and fairly smooth. Then, add the drained spinach and pulse 2-3 times until roughly combined. Don’t add the spinach with the sour cream or process too much, or your spinach dip will be very green.
- Spread in a 9×9 or small rectangle or oval casserole dish. Cook for 20 minutes. Then, put the oven on broil and broil for about 5 minutes, until lightly browned on top. Be sure to keep an eye on this!
- Cool dip on the counter for at least 20 minutes. Dip will thicken as it cools. Serve with tostones or tortilla chips of choice.
Don’t have a food processor? Instead, chop the mozzarella shreds into smaller pieces using kitchen shears. Then, combine all the cheese, sour cream, garlic salt, and pepper. Use the kitchen shears to chop the drained artichoke hearts into small pieces before adding them to the cheese mixture. Spread in a casserole dish and bake as above.
Other Appetizer Recipes You’ll Love
If appetizers are your thing, here are a few more WholeFoodFor7 favorites to try next:
- Chili con Queso Dip
- Crispy Chicken Wings
- Dairy-free Toffee Apple Dip
- Cowboy Caviar
- Salt & Pepper Wings
- Dairy-free Ranch Dip
This Dairy-free Spinach Artichoke Dip fits right into any appetizer spread — simple, reliable, and always a hit. Make it for your next big game day or party appetizer!
Dairy-free Spinach Artichoke Dip
Ingredients
- 1/2 cup dairy-free mozzarella cheese
- 1/2 cup dairy-free parmesan
- 1 14-ounce can artichoke hearts drained really well
- 1 tablespoon fresh minced garlic
- 8 ounces dairy-free cream cheese
- 1/2 cup dairy-free sour cream
- 1/4 teaspoon garlic salt
- 1/8 teaspoon black pepper
- 1/2 cup frozen chopped spinach thawed and drained really well, then measured packed; about 6 ounces before draining
- Tortilla chips to serve, or I love it paired with tostones as well; see notes
Instructions
- Preheat oven to 350 degrees.
FOOD PROCESSOR (preferred)
- I love making this in a large food processor for easy preparation. Here's how you make it in a food processor:Add the mozzarella cheese to the food processor. Process at high for 15 seconds. This will cut the mozzarella shreds into smaller pieces that will melt much better and smoother. A great dairy-free cheese hack for better melt!
- Add the parmesan cheese, drained artichoke hearts, and garlic. Pulse a few times until artichokes are roughly chopped.
- Add the sour cream, cream cheese, garlic salt and pepper. Process at high for 15-20 seconds until well combined and fairly smooth. Then, add the drained spinach and pulse 2-3 times until roughly combined. Don't add the spinach with the sour cream or process too much, or your spinach dip will be very green.
BY HAND:
- Add mozzarella to a medium mixing bowl. Chop the mozzarella shreds into smaller pieces using kitchen shears. Cutting the mozzarella shreds into smaller pieces that will melt much better and smoother. A great dairy-free cheese hack for better melt!
- Add all the cheeses, sour cream, garlic salt, and pepper. Stir until well combined.
- Use the kitchen shears to chop the drained artichoke hearts into small pieces before adding them to the cheese mixture. Stir well. Add chopped spinach and stir gently until just combined. Don't overstir - it will turn very green!
BOTH METHODS:
- OVEN: Spread in a 9x9 or small rectangle or oval casserole dish. Cook for 20 minutes. Then, put the oven on broil and broil for about 5-7 minutes, until lightly browned on top. Be sure to keep an eye on this!
- SLOW COOKER: Spread evenly in the bottom of a slow cooker. Seal and cook in high for 1 hour or low for 3 hours.
- Cool dip on the counter for at least 20 minutes. Dip will thicken as it cools. Serve with tostones or tortilla chips of choice.
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