Artichoke Curry Vegan Spinach Dip


This super-easy vegan spinach dip recipe was shared with us by So Delicious Dairy Free. I immediately whipped it up in my kitchen, not for a party, but rather for my own savory cravings and lunch!

Artichoke Curry Vegan Spinach Dip - Dairy-Free, Gluten-Free

The recipe below has just a few minor modifications made by me as I prepared it: salt, unsweetened coconut milk beverage, optional mustard, longer baking time, etc.. But, I stayed true to the core of their vegan spinach dip, and wasn’t disappointed. The consistency was perfectly thick, but with just a trace of fat. The flavors were warm, mildly spicy, rich and earthy. I could easily call this comfort food and will definitely be playing around with the recipe to make other tweaks and variations.

Artichoke Curry Vegan Spinach Dip - Dairy-Free, Gluten-Free

Speaking of variations, I know that some of you will want to know how to make this vegan spinach dip soy-free. Though not fully tested, I have the following suggestions to replace the organic tofu (about 2/3 cup) if you are in an experimentation mood: pureed avocado (creamy), cashews or other nuts (about 1/3 to 1/2 cup) blended into a cream with water (bakes up well), or coconut cream (could go nicely with the curry flavor). I plan to trial one or all of these in the future, but don’t hesitate to comment in the notes if you try one of these soy-free option!

For a discount on coconut milk beverage for our vegan spinach dip recipe, print this So Delicious Coupon

Artichoke Curry Vegan Spinach Dip
Prep time
Cook time
Total time
Serves: 4 to 6 servings
  1. Preheat your oven to 375ºF.
  2. Combine the artichoke hearts, tofu, coconut milk beverage, garlic, curry, mustard (if using), lemon juice, salt, and pepper, to taste, in your blender or food processor and puree until smooth.
  3. Stir in the chopped spinach and pour the mixture into 1 to 4 ramekins. 1 is for serving the dip as a whole, but I like using 2 to 4 ramekins for serving smaller or even single-serve portions.
  4. Bake for about 20 minutes, or until the top looks firm and the edges just begin to turn golden brown.
  5. Let cool slightly, but serve hot with tortilla chips, crackers, or bread. See my other serving suggestions in the post above.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  2. Making this right now bc it looks SO good!!!!! However I make a great spinach artichoke dip that is super easy! Sometimes I even leave out the spinach and just do a super low cal artichoke dip!

    1 can artichoke hearts
    1 package frozen spinach
    2 t vegan parmesan (Galaxy)
    1 t veganaise w horseradish, 1/4 package tofu
    1 t mustard
    puree! I eat cold and season to taste

  3. Alisa! Callum used to love artichoke dip before we had to remove dairy from his diet. This is exciting. I will try this one out on him – he also loves curry 🙂 And using tofu makes it nut-free so it’s safe for our schools. Thanks Alisa!

  4. I’ve used pureed and steamed cauliflower in a spinach artichoke dip and it is a great thickener. I’ve never tried a curry flavor though….sounds great!

  5. Wow! this sounds awesome. I have been looking for a ‘spinach dip’ recipe for 3 years. However, in addition to being gluten free and dairy free. I am also preservative free and soy and corn free. Do you have any suggestions for a substitute for the tofu?

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