Can I make Spinach Artichoke Dip ahead of time?

Yes, Spinach Artichoke Dip is perfect for making ahead. Simply assemble all ingredients in your baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready to serve, bake as directed, adding a few extra minutes if needed to ensure the center is hot and bubbly.

Can I use frozen spinach for Spinach Artichoke Dip?

Absolutely. Frozen spinach works very well in Spinach Artichoke Dip. Just make sure to thaw it completely and squeeze out as much excess moisture as possible. Removing extra water prevents the dip from becoming watery and helps maintain a thick, creamy consistency.

How do I keep Spinach Artichoke Dip from getting dry?

To keep your Spinach Artichoke Dip creamy, avoid overbaking. Bake just until the cheese is melted and bubbly. If it thickens too much after baking or reheating, stir in a small splash of warm almond milk to restore its smooth texture.

What are the best dippers for Spinach Artichoke Dip?

Spinach Artichoke Dip pairs well with pita chips, toasted baguette slices, crackers, tortilla chips, and fresh vegetable sticks. For a heartier option, try serving it with garlic bread or using it as a spread inside wraps and sandwiches.

Spinach Artichoke Dip – Easy Creamy Recipe

Name: Spinach Artichoke Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups vegan mozzarella cheese, shredded; 1 medium onion, finely diced; 3 cloves garlic, freshly minced; 14 oz fresh baby spinach, rinsed and drained; 14 oz canned artichoke hearts, drained and chopped; 1 1/2 cups unsweetened almond milk; 1/2 teaspoon dried basil; 1/2 teaspoon salt (or to taste); 1/4 teaspoon freshly ground black pepper; 1 tablespoon olive oil (for greasing the dish)

Description

This creamy Spinach Artichoke Dip is a warm, cheesy, and comforting appetizer made with fresh spinach, tender artichoke hearts, vegan mozzarella, and almond milk. Baked until bubbly and golden, it delivers rich flavor without heavy dairy, making it perfect for parties, game days, or cozy gatherings.

Ingredients

Scale

1 1/2 cups vegan mozzarella cheese, shredded
1 medium onion, finely diced
3 cloves garlic, freshly minced
14 oz fresh baby spinach, rinsed and drained
14 oz canned artichoke hearts, drained and chopped
1 1/2 cups unsweetened almond milk
1/2 teaspoon dried basil
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil (for greasing the dish)

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Instructions

Preheat the oven to 400°F (200°C) and lightly grease an oven-safe baking dish or cast iron skillet with olive oil.
Rinse the fresh spinach thoroughly and drain well. If using frozen spinach, thaw completely and squeeze out excess moisture.
Chop the drained artichoke hearts into small, bite-sized pieces for even distribution.
In the prepared baking dish, combine vegan mozzarella cheese, spinach, chopped artichokes, diced onion, and minced garlic.
Pour in the almond milk and season with dried basil, salt, and black pepper. Stir gently until evenly combined.
Bake in the center of the oven for 20 minutes, or until the dip is hot, bubbly, and melty.
Optional: Broil for 2–3 minutes to achieve a lightly golden top, watching carefully to avoid burning.
Remove from the oven, let rest for 5 minutes, and serve warm with chips, bread, or crackers.

Notes

Drain spinach and artichokes thoroughly to prevent a watery dip.
Do not overbake, as this can dry out the Spinach Artichoke Dip.
Add 2 tablespoons nutritional yeast for extra cheesy flavor.
If the dip thickens too much after reheating, stir in 1–2 tablespoons warm almond milk.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 120 kcal
Sugar: 2 g
Sodium: 320 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg