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No-Bake Spinach Artichoke Dip http://wp.me/p4qC4h-3wD

No-Bake Spinach Artichoke Dip

Creamy spinach artichoke dip with all the flavor and fun of traditional recipes, but dairy-free and vegan.
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Prep Time 10 mins
Course Appetizer
Cuisine entertaining, party food, vegan, vegetarian
Servings 8


  • 1 10 oz pkg frozen chopped spinach leaves, thawed and water squeezed out
  • 1 12 oz jar marinated baby artichoke hearts, drained and chopped
  • 1 cup vegan mayonnaise such as Just Mayo or light mayonnaise
  • ¼ cup vegan cream cheese such as Tofutti or soft Neufchatel
  • 2 tsp Dijon mustard
  • 1 Tbs finely diced pickled jalapeno
  • 1 Tbs Italian flat-leaf parsley finely chopped
  • 1 tsp dried minced onion
  • 2 Tbs chopped pimento
  • ¼ tsp kosher salt
  • ¼ tsp garlic powder
  • pinch fresh cracked pepper


  • Combine all the ingredients and put in the fridge to chill an hour or two. Serve in a bread bowl with the bread pieces. Alternatively, serve with crackers. Yields: 8 servings.


If you want options other than mine for mayo and cream cheese, a light or olive-oil based mayo and soft Neufchatel cheese (is dairy) would work for this recipe.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!