Ingredient notes and tips
Here are some ingredient notes and tips from our recipe testing:
- Canned artichoke hearts – You’ll roughly chop these so if you can get them already chopped in the can that’s even easier!
- Mayo – Store-bought or you can make your own avocado oil mayonnaise.
- Nutritional yeast – Adds a cheesy flavor to the dip while keeping it dairy-free.
- Fresh spinach – We prefer fresh over frozen because it’s less watery.
- Fresh garlic – An absolute must for any dip! It’s just not the same with garlic powder.
You’ll just mix all these ingredients together and bake in a casserole dish for 20 minutes. In no time you’ll be enjoying this rich and creamy dip!
What our readers are saying
I made this for a party due to some of our friends having special diet restrictions – GONE IN 60 SECONDS! Eaten by everyone, restrictions or not. It was so good!
Colleen
Read more reviews >>
Making this dip vegan
I don’t always eat eggs, so in order to make this recipe vegan you’ll need to use vegan mayonnaise. Here are a couple of good options I’ve personally tried:
- Chosen foods
- Sir Kensington’s
Or you can use our creamy vegan alfredo sauce in place of the mayo. Just watch it closely while it’s baking at the end so the top and edges don’t get too dried out.
Just replace the regular mayonnaise called for in this recipe with a vegan mayo or alfredo sauce and you’re good to go!
Serving options for this homemade dip
If you’re at all like us, once you try this dip you’ll find new ways to put it on just about anything! Here are a few ideas:
- As a traditional dip served with chips, crackers, veggies, etc.
- Use it as a sauce for pizza with our homemade pizza crust.
- Mix it with spaghetti squash noodles or gluten free pasta.
- Use it as a base for a skillet or casserole. Try this spinach artichoke chicken skillet or creamy spinach artichoke chicken casserole.
- Serve it over any leftover protein + veggies to jazz them up!
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious recipes to find some other favorites too!
Easy Spinach Artichoke Dip (5-Minute Prep)
Ingredients
- 1 can artichoke hearts, roughly chopped, (14.5 oz can)
- 1 cup mayo, (use egg-free if needed – we love Thrive Market Vegan Mayo)
- 1/4 cup nutritional yeast, (we love Bob’s Red Mill)
- 3 cups spinach, chopped
- 4 cloves garlic, minced
Instructions
- Preheat oven to 350° Fahrenheit.
- Chop artichoke hearts, spinach and mince garlic.
- Add all of the ingredients to an oven safe baking dish. Mix until thoroughly combined.
- Transfer to oven and bake for about 20 minutes or until heated through. Remove from oven once done and serve with your favorite dippers – veggies, Simple Mills crackers, Siete Tortilla Chips, etc.
Notes
- For Whole30, make sure you skip the crackers and chips for dipping. Stick with veggies!
- Nutrition details provided are per serving and an estimate provided for those following a Ketogenic or low-carb diet. The serving size is approximately 1/3 cup of dip for this recipe. See our full nutrition information disclosure here.
- This recipe can be made in advance and refrigerated. Just prepare the dip as noted, cover and refrigerate. Cook as noted, adding 5 minutes to the cooking time if you’re baking it immediately out of the fridge.
Like this Recipe?
SHARE IT NOW OR PIN IT FOR LATER!
I’ve made this several times with lite mayo. Always a hit! Making it again this week for a holiday party. Recommend!
This recipe is fantastic. I can’t have dairy and I get excited when I find a great dairy free recipe. I will be making this for all my family gatherings
This recipe is incredibly easy and so delicious!! I will be making this regularly.
I put the spinach and drained artichoke into the blender for a few seconds. I smashed raw brazil nuts on top. Used garlic powder because my stomach is sensitive to regular minced garlic. All organic! Very yummy! Took only 10 minutes to heat through.
Sounds amazing Heidi! Thanks for coming back to leave a rating and review, we appreciate it 🙂
I used frozen spinach and cut the mayo in half. If you do use frozen spinach it needs to be thawed completely and once thawed completely squeeze out all excess water. Awesome recipe- never cooked with nutritional yeast and it had a nice cheesy flavor. Uncle Bob’s is the way to go.
Will be using leftover dip by stuffing into two chicken breasts and baking for dinner.
We’re so glad you enjoyed it! Thanks for giving our recipe a try and for coming back to share how it went! 🙂
So easy and so delicious! I added some leftover chopped grilled chicken I had on hand which went really well with all the flavors. Will definitely make again!
Love hearing it was a hit! Thanks so much for coming to our site to leave a rating and review! And thanks for sharing on Instagram too. We appreciate it so much! 🙂
So so so GOOD! I’ve never used nutritional yeast and I was really missing out! This is excellent flavor packed. Add water chestnuts if you want a crunchy pop!
This dip is a party favorite. It tastes very much like the original and is delicious with fresh veggies, crackers or chips.
Delicious! Simple.
I added a little soft goat cheese, and adjusted the garlic because I don’t tolerate it that well.
Didn’t have spinach, so used mixed greens.
The nutritional yeast added sooo much flavor.
Sounds amazing Mary, thank you for coming back to leave a review!
What, if anything, can I use in place of mayo? I have never liked mayo or sour cream – regular, Healthy, vegan or otherwise!! Could I use a dairy free yogurt??
Thank you so much!!
Hi Melissa – We haven’t tried any alternatives personally but dairy free yogurt seems like it would be the best option. You could also try our Alfredo sauce as a substitute, just watch it carefully when you cook it in the oven as it can dry out on the top and edges. You’ll have to report back if you try one of these.
Thank you so much for getting back to me! I tried the recipe with your vegan alfredo sauce, per your suggestion, and it.was.AMAZING.!!!!! Thanks for the tip!!! We couldn’t stop eating it!!!
So glad that worked out for you Melissa! Thank you so much for coming back to let me know and for the positive review 🙂
I made this for a party due to some of our friends having special diet restrictions – GONE IN 60 SECONDS! Eaten by everyone, restrictions or not. It was so good!
We love hearing that SO much! We always take this dip to get togethers and everyone loves it! Glad you had the same experience! Thanks for coming back to share and rate our recipe! 🙂
Can this be made a day in advance and cooked the next day?
Yes, you could absolutely do that. We hope you enjoy the dip!
Pretty good. I thought it needed a little salt and/or other seasoning. I did sneak in a little parmesan. I heated up some of the leftovers with some spaghetti squash, and it was an excellent meal. I’d make again.
This is one of my favorite artichoke dip recipes! It is creamy deliciousness and so easy to make!!
I was able to use vegan mayo and it totally worked!
Perfect! Glad the different mayo worked :).
Absolutely should cook the spinach beforehand. It was a weird texture, and the garlic could have done with a little sauté, too. I added some Dijon mustard and that was nice. I liked the flavor, but the texture was not great because the spinach and garlic were raw when they went in the oven.
Interesting, we didn’t seem to have that issue and we thought the texture was fine as the spinach cooked in the oven. Hopefully you can adapt the recipe to suit your tastes next time.
Easy and delicious! If I hadn’t said it was Paleo no, one would have guessed.
Perfect! You don’t have to deprive yourself at all to eat healthy…
This was delicious! My boyfriend and I love spinach and artichoke dip, but he’s lactose intolerant. This was an amazing alternative! We did end up having to cook it for more than 20 minutes (ended up being close to 30 minutes or so), but it turned out great. Thank you for this recipe! 🙂
Glad you found the recipe and enjoyed it Meghan!
I love this recipe; I have made it many times! It’s a fantastic snack- so creamy and tasty! I am craving it again but it’s SO hot here I don’t want to turn the oven on. Could I make it in the instant pot? Any recommendations for the time? Thank you so much!
I don’t think it would work in the instant pot – there’s not enough liquid. How about the slow cooker for an hour? Or, you could simply slowly warm it up in a large pan on the stovetop. Glad you love the recipe!
I couldn’t stop eating this! Couldn’t even tell it was missing all the cheeses a “normal” recipe has. Sooooo good.
Ha, we know how you feel! It’s addictive 🙂
Should you use fresh or frozen spinach?
We used fresh but you could use frozen (thawed with water squeezed out) if you’d like.
This was absolutely amazing! Thanks so much for sharing!
We agree, this one is so tasty! You’re welcome 🙂
Can you leave the nutritional yeast out and still have a good consistency? I don’t have any now and this sounds so good on chicken. Thank you!
Hey there – the nutritional yeast is what gives it lots of cheesy flavor, so we would recommend making it with the nutritional yeast. It would probably be kind of bland without it, but keep us posted if you go for it and let us know! 🙂