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Vegan Spinach Artichoke Dip

Recipe by foodtogostephro on YouTubeAdded 2 November 2026.

15 minutes to prep, 15 to cook. A creamy, plant‑based spin on the classic dip, this vegan spinach artichoke spread is packed with protein from silken tofu and bright herbs. It’s quick to assemble, baked to a golden finish, and perfect for game‑day snacking or a healthy party appetizer.

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Vegan Spinach Artichoke Dip by foodtogostephro, a frame from the YouTube video

Method

  1. Heat olive oil in a large sauté pan over medium heat.

  2. Add the diced onion and sauté for about 2 minutes until translucent.

  3. Stir in the thawed, squeezed spinach and chopped artichoke hearts; cook for another 4 minutes.

  4. While the vegetables sauté, drain and rinse the silken tofu, then crumble it into a bowl.

  5. Add the minced garlic, nutritional yeast, apple cider vinegar, cayenne pepper, parsley, and basil to the tofu; mix well.

  6. Transfer the sautéed onion‑spinach‑artichoke mixture into a food processor and blend together with the tofu mixture until smooth and creamy.

  7. Spread the dip into a baking dish and bake at 350°F (350°F) for 15 minutes, or until the top is lightly golden.

  8. Serve warm with sour‑dough bread, vegetable sticks, or tortilla chips.

Tips while you cook

Sauté onion briefly
Cook the diced onion for about 2 minutes until translucent before adding other vegetables.
Bake until lightly golden
Bake the spread at 350 °F for 15 minutes, watching for a lightly golden top.
Remove excess water from spinach
Thaw and squeeze the frozen spinach to eliminate excess moisture before mixing.
Crumble tofu before blending
Drain, rinse, and crumble the silken tofu in a bowl before combining with the other ingredients.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from foodtogostephro’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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