Baked Spinach and Artichoke Dip

Vegan and Allergen Friendly

  • 1/2 C to 1 C Vegan Mayonnaise such as Just Mayo or Vegenaise
    *Can’t find vegan Mayonnaise? Make your own! Combine 4oz Silken Tofu or soft, 2Tbsp Lemon Juice, 2 tsp Dijon Mustard, 1 C Oil and Salt in a blender until smooth)
  • 1/2 C Vegan Cream Cheese such as Tofutti, or Kite Hill, softened
    *Can’t find vegan Cream Cheese? In this recipe you could substitute an avocado, silken tofu or even canned coconut cream – that is, the solids that form in the can when refrigerated over night. Discard the liquid or use in a smoothie!)
  • 1 C Vegan Parmesan such as GO Veggie or Parma, plus more for topping (Sheep’s Milk Pecorino for those who are not Vegan, but are dairy free)
    *Can’t find vegan Parmesan? Try combining 1/2 C raw cashews or walnuts with 2 Tbsp nutritional yeast and 1/2 tsp salt in a food processor to give that “cheesy” flavor
  • 15 oz. Can of Artichoke Hearts drained, patted dry and quartered about 8-9 oz. of frozen Spinach defrosted, drained, patted dry and chopped
  • 1 Tbsp of diced Pimentos or you could also use red peppers here
  • Minced Garlic optional and to taste
  • Paprika for garnish
  • Parsley for garnish


  1. Soften the cream cheese so it’s easier to mix.
  2. Preheat the oven to 350 degrees.
  3. Lightly spray a baking dish with cooking spray. Set aside.
  4. Combine the cream cheese, mayo and parmesan in a large bowl.
  5. Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.
  6. Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.
  7. Add the pimentos and minced garlic, mixing until well combined.
  8. Spoon into prepared baking dish. If the dish is very full, place the baking dish onto a baking sheet to catch any liquids that might boil over.
  9. Top with additional parmesan, paprika and parsley.
  10. Bake until golden and bubbly.
  11. Serve hot with tortilla chips.

Adapted from it’s original version by “The Veg Life”