Recipe by Silk

A creamy, crowd pleasing classic that everyone will gather around

This warm spinach artichoke dip is the kind of dish that disappears almost the moment it hits the table. It is rich, creamy and perfectly savory, with a smooth texture that pairs beautifully with crunchy chips. Even the most dedicated cheese lovers will be amazed at how satisfying and flavorful this plant powered version is.

The secret is a silky, seasoned soy milk base blended with spinach, artichokes and garlic for a luscious finish. Once it bakes, the top gets bubbly and golden while the inside stays warm and melty. Bring this to any get together and you will instantly become the person who brought the dip everyone talks about later.

Why You’ll Love This Recipe

• Creamy and comforting. Perfect warm dip texture without dairy.
• Full of flavor. A delicious blend of garlic, artichokes and spinach.
• Crowd friendly. Even non vegans will devour this one.
• Easy to make. Simple ingredients and a quick bake.

Spinach Artichoke Dip

---

• Author: Silk
• Total Time: 35 minutes
• Yield: 6 to 8 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A creamy, crowd pleasing classic that everyone will gather around

This warm spinach artichoke dip is the kind of dish that disappears almost the moment it hits the table. It is rich, creamy and perfectly savory, with a smooth texture that pairs beautifully with crunchy chips. Even the most dedicated cheese lovers will be amazed at how satisfying and flavorful this plant powered version is.

The secret is a silky, seasoned soy milk base blended with spinach, artichokes and garlic for a luscious finish. Once it bakes, the top gets bubbly and golden while the inside stays warm and melty. Bring this to any get together and you will instantly become the person who brought the dip everyone talks about later.

---

Ingredients

Scale 1x2x3x

• • 3 tbsp margarine

• • 4 tbsp flour

• • 2 cup Silk original soy milk, warmed

• • 1/2 tsp salt

• • 1/4 tsp cayenne pepper

• • 1/4 tsp pepper

• • 1–2 garlic cloves, to taste

• • 2 14 oz cans artichoke hearts, drained

• • 1 10 oz package frozen spinach, thawed, drained and chopped

• • 1/3 cup grated dairy-free parmesan cheese

• • 1 bag of your favorite chips for dipping with!

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F.
2. Lightly coat a 2-quart baking pan with cooking spray.
3. Melt margarine (or butter) in a saucepan over medium heat.
4. Whisk in flour and cook for 2 minutes.
5. Slowly whisk in warm soy milk.
6. Add salt, cayenne and pepper and cook until very thick, about 5-7 minutes.
7. Remove from heat.
8. Place garlic, artichoke hearts and spinach in a food processor or blender and process until smooth.
9. Stir spinach mixture into soy milk mixture.
10. Spread dip in prepared pan and sprinkle with (vegan) parmesan.
11. Bake for 20-25 minutes until heated through and bubbly.

Notes

Serve this dip warm with tortilla chips, pita chips or toasted baguette slices.

It also pairs beautifully with fresh veggies like carrots and bell peppers for a lighter option.

Nutrition info is approximate.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snack
• Method: Stovetop and Baking
• Cuisine: Stovetop and Baking

Nutrition

• Serving Size: 1 serving (1/8 of recipe)
• Calories: 210kcal
• Sugar: 3g
• Sodium: 490mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg