Sinfully Creamy Baked Spinach and Artichoke Dip

This Baked Spinach and Artichoke Dip is so simple  to prepare.  Served hot, it’s rich, creamy and has great flavor.  So close to the original, you won’t even remember that it’s completely vegan.

It’s simple to cinch together and rich in creamy flavor. You and your guests will love it.

It’s so full of tasty vegan food and ingredients. The vegan mayo, vegan Parmesan topping, artichoke hearts, spinach, pimento, and vegan cream cheese are the reason why this thing looks so gorgeous. Then the sprinkle of some paprika and parsley turn the top into golden brown hue.

This dip really is so rich and creamy it’s almost sinful.

You can eat it cold but let me tell you this thing is amazing when served hot. Oh wow. If you happen to be serving people who really love the non vegan version of this dip don’t worry. They won’t ever know the difference. It really is that good.

If you are looking for great vegan chips ideas to serve this dip with – here are 20 of them!

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What you’ll need are:

  • 1/2 C to 1 C Vegan Mayonnaise (such as Just Mayo or Vegenaise)
  • 1/2 C Vegan Cream Cheese (such as Tofutti), softened
  • 1 C Vegan Parmesan (such as GO Veggie! or Parma), plus more for topping
  • 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 Tbl of diced Pimentos (you could also use red peppers here)
  • Minced Garlic, optional and to taste
  • Paprika, for garnish
  • Parsley, for garnish

For the full recipe, homemade alternatives to some of the ingredients and instructions click here.

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