If you’re a fan of warm, creamy, flavor-packed appetizers that just happen to be 100% plant-based, you’re going to fall in love with this Vegan Spinach Artichoke Dip! It’s everything you want in a classic party dip, rich, cheesy, and satisfying, but made completely dairy-free.
Why You’ll Love This Amazing Appetizer
- Ultra Creamy. Thanks to cashews and dairy-free cheese, this dip is smooth and rich.
- Flavor-Packed. Garlicky, cheesy, and just the right amount of tang.
- Easy to Make. Comes together with simple steps and pantry staples.
- Crowd-Pleaser. A hit with both plant-based and omnivore guests.
- Make-Ahead Friendly. Tastes great freshly baked or reheated later.
Whether you’re hosting a party or looking for a cozy night-in appetizer, this Vegan Spinach Artichoke Dip is guaranteed to steal the spotlight.
What Does Vegan Spinach Artichoke Dip Taste Like?
This dip has all the comforting richness of the traditional version, without a drop of dairy. The cashew-based cream delivers a velvety texture, while nutritional yeast and lemon juice add cheesy depth and brightness.
It’s proof that going vegan doesn’t mean giving up indulgent, flavor-packed dishes. In fact, many people say they prefer this version to the original!
Ingredients You’ll Need
- 1 Cup Raw Cashews - The secret to a luxuriously creamy texture. Soak beforehand for the smoothest blend.
- 1 Cup Non-Dairy Milk - Almond, oat, or soy milk works well. Make sure it’s plain and unsweetened.
- 1/4 Cup Nutritional Yeast - Adds a cheesy, umami-rich flavor without any dairy.
- 2 TBSP Lemon Juice – For brightness and acidity.
- 3 Cloves Garlic - Fresh or jarred minced garlic adds that savory depth.
- Salt & Pepper to taste - To season everything just right.
- 10 Ounces Frozen Spinach - Thawed and drained of excess moisture.
- 14 Ounces Canned Artichoke Hearts - Drained and roughly chopped for hearty texture.
- 4 Ounces Dairy-Free Cream Cheese (optional) - Adds extra creaminess and tang.
- 1/2 Cup Dairy-Free Shredded Cheese (optional) - Great for melting on top. Look for mozzarella or cheddar-style vegan cheese.
How To Make Vegan Spinach Artichoke Dip
- Soak the Cashews . Start by soaking your raw cashews in hot water for about 20–30 minutes, or overnight in cold water. Drain and rinse before using.
- Make the Cashew Cream . In a high-speed blender, combine soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until silky smooth. Adjust seasoning as needed.
- Sauté the Spinach and Artichokes . In a skillet over medium heat, cook the drained spinach and chopped artichoke hearts with a little oil (or water for oil-free) just until heated through and any remaining moisture has evaporated. This ensures the dip stays thick and creamy.
- Combine Everything . Add the cashew cream to the skillet and stir everything together. If using vegan cream cheese, stir that in now. Let the mixture warm through and thicken slightly.
- Bake for Gooey Goodness . Transfer the dip to an oven-safe baking dish. Top with dairy-free shredded cheese, if desired. Bake at 375°F for 15–20 minutes until hot and bubbling. Broil for 2–3 minutes at the end for a golden top.
- Serve Warm . Let cool slightly before serving with tortilla chips, sliced baguette, or veggie sticks. Enjoy!
Tips And Tricks
Want to make sure your dip turns out restaurant-worthy? Here are some pro tips:
- Drain the Spinach Well. Excess water will thin out the dip and make it soupy. Squeeze it with your hands or use a clean towel to remove moisture.
- Use a High-Speed Blender. This ensures your cashew cream is silky and lump-free.
- Taste and Adjust. Don’t be afraid to tweak the seasonings. More garlic, lemon juice, or nutritional yeast can be added to suit your taste.
- Add Spice. A pinch of red pepper flakes or smoked paprika can bring a nice kick.
- Double the Batch. This dip disappears fast—make extra if you’re feeding a crowd!
Variations
Feel like getting creative? Here are some delicious ways to switch up your vegan spinach artichoke dip:
- Spicy - Add diced jalapeños or a splash of hot sauce to give your dip a fiery twist.
- Mushroom - Sauté sliced mushrooms along with the spinach and artichokes for a hearty upgrade.
- Sun-Dried Tomato - Add chopped sun-dried tomatoes for a burst of umami and sweetness.
- Oil-Free Version - Skip the sautéing and simply mix thawed spinach and chopped artichokes directly into the cashew cream.
- Nut-Free Option - Use white beans or silken tofu in place of cashews for a different take that’s allergy-friendly.
What To Eat With Vegan Spinach Artichoke Dip
This rich and flavorful dip goes with just about everything. Here are some great pairings:
- Tortilla Chips - The classic scoopable choice.
- Sliced Baguette or Pita Bread - Warm and crusty bread is a perfect match.
- Crackers - Choose gluten-free or whole grain for added variety.
- Veggie Sticks - Carrot, celery, cucumber, and bell pepper offer a refreshing crunch.
- Air Fryer Potato Wedges - Dip them right in for a satisfying bite.
How Long Does It Last?
Store leftover dip in an airtight container in the refrigerator for up to 4–5 days.
Reheat in the microwave or oven until warmed through. Stir well before serving to restore the creamy consistency.
Can You Freeze It?
Because vegan dips often rely on cashew cream or plant-based cheeses, the texture may change slightly after freezing (it can become a bit grainy). A good stir or light blend after reheating can help fix this.
Pro Tip: For best results, freeze the unbaked dip mixture, then bake it fresh when ready to serve. This helps maintain a smooth, creamy finish.
More Vegan Dishes
- Vegan Coleslaw
- Chana Dal Fry
- Tofu Scramble
- Cucumber Chips
- Chickpea Salad
Vegan Spinach Artichoke Dip Recipe | Dairy-Free Appetizer
Ingredients
- ▢ 1 cup Raw Cashews , soaked in hot water
- ▢ 1 cup Unsweetened Almond Milk
- ▢ 1/4 cup Nutritional Yeast
- ▢ 2 tbsp Lemon Juice
- ▢ 3 cloves Garlic , minced
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 10 ounces Frozen Spinach , thawed and drained
- ▢ 14 ounces Canned Artichoke Hearts , drained and chopped
- ▢ 4 ounces Dairy Free Cream Cheese
- ▢ 1/2 cup Dairy Free Shredded Cheese
Instructions
- Soak the Cashews . Start by soaking your raw cashews in hot water for about 20–30 minutes, or overnight in cold water. Drain and rinse before using.
- Make the Cashew Cream . In a high-speed blender, combine soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until silky smooth. Adjust seasoning as needed.
- Sauté the Spinach and Artichokes . In a skillet over medium heat, cook the drained spinach and chopped artichoke hearts with a little oil (or water for oil-free) just until heated through and any remaining moisture has evaporated. This ensures the dip stays thick and creamy.
- Combine Everything . Add the cashew cream to the skillet and stir everything together. If using vegan cream cheese, stir that in now. Let the mixture warm through and thicken slightly.
- Bake for Gooey Goodness . Transfer the dip to an oven-safe baking dish. Top with dairy-free shredded cheese, if desired. Bake at 375°F for 15–20 minutes until hot and bubbling. Broil for 2–3 minutes at the end for a golden top.
- Serve Warm . Let cool slightly before serving with tortilla chips, sliced baguette, or veggie sticks. Enjoy!
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Vegan Spinach Artichoke Dip Recipe | Dairy-Free Appetizer
Ingredients
- 1 cup Raw Cashews soaked in hot water
- 1 cup Unsweetened Almond Milk
- 1/4 cup Nutritional Yeast
- 2 tbsp Lemon Juice
- 3 cloves Garlic minced
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 10 ounces Frozen Spinach thawed and drained
- 14 ounces Canned Artichoke Hearts drained and chopped
- 4 ounces Dairy Free Cream Cheese
- 1/2 cup Dairy Free Shredded Cheese
Instructions
- Soak the Cashews . Start by soaking your raw cashews in hot water for about 20–30 minutes, or overnight in cold water. Drain and rinse before using.
- Make the Cashew Cream . In a high-speed blender, combine soaked cashews, non-dairy milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until silky smooth. Adjust seasoning as needed.
- Sauté the Spinach and Artichokes . In a skillet over medium heat, cook the drained spinach and chopped artichoke hearts with a little oil (or water for oil-free) just until heated through and any remaining moisture has evaporated. This ensures the dip stays thick and creamy.
- Combine Everything . Add the cashew cream to the skillet and stir everything together. If using vegan cream cheese, stir that in now. Let the mixture warm through and thicken slightly.
- Bake for Gooey Goodness . Transfer the dip to an oven-safe baking dish. Top with dairy-free shredded cheese, if desired. Bake at 375°F for 15–20 minutes until hot and bubbling. Broil for 2–3 minutes at the end for a golden top.
- Serve Warm . Let cool slightly before serving with tortilla chips, sliced baguette, or veggie sticks. Enjoy!
Vegan Spinach Artichoke Dip Recipe | Dairy-Free Appetizer https://twosleevers.com/vegan-spinach-artichoke-dip-recipe/
Spanish Rice is a Mexican inspired rice side dish made with rice, onion, garlic, cumin, paprika, chili powder, tomato sauce, diced tomatoes, and chicken broth. It’s quick and works well for a weeknight Tex Mex side dish for tacos, burritos, and bowls. Unlike boxed Spanish rice mixes or recipes that skip the base flavor step, this version rinses and toasts the rice, then simmers it in a tomato broth with sautéed aromatics and spices for fluffier, more deeply seasoned rice.
Why You’ll Love This Spectacular Side Dish
- Quick and Easy . Ready in under 30 minutes. It’s perfect for busy weeknights.
- Fluffy and Flavorful . The rice cooks up tender with a delicious depth of flavor from the seasoning and tomatoes.
- Versatile . Serve it as a side dish, or use it as a base for burrito bowls, fajitas, or stuffed peppers.
- Customizable . Adjust the spice level or add extras like corn or peas for more variety.
With just a few pantry staples, this Spanish Rice recipe transforms plain rice into a rich, vibrant dish that everyone will love.
What Does It Taste Like?
Spanish rice has a deliciously savory and slightly tangy flavor, thanks to its base of tomatoes and seasonings.
The rice itself is tender and fluffy, absorbing the rich flavors of the broth, cumin, paprika, and garlic. The tomato sauce adds a subtle sweetness and tang, while the cumin and paprika give the dish a warm, earthy, and mildly smoky taste. It’s seasoned with a hint of chili powder for an extra layer of depth, making it flavorful without being overly spicy.
The overall taste is comforting, hearty, and perfect as a side dish for any Mexican-inspired meal.
What Is Spanish Rice Called In Spain?
In Spain, what many people in the U.S. call “Spanish rice” doesn’t actually exist as a traditional dish under that name. Instead, rice in Spain is usually referred to by the specific dish being prepared. The most famous is paella, a saffron-flavored rice dish from Valencia made with seafood, chicken, or rabbit. Other regional rice dishes include arroz al horno (oven-baked rice), arroz negro (black rice made with squid ink), and arroz a banda (rice cooked in fish stock).
So, in Spain, rice isn’t called “Spanish rice”, that’s mainly an American term. In Spanish cuisine, rice dishes are named according to their preparation style, ingredients, or region, with paella being the most iconic example.
Ingredients You’ll Need
- 2 cups Long Grain Rice - Forms the base of the dish. Long grain rice stays fluffy and separate after cooking, which is ideal for Spanish rice’s texture.
- 3 tablespoons Olive Oil - Used to sauté the rice, onion, and garlic at the start, giving the rice a nutty flavor and preventing it from becoming mushy.
- 1 Onion - Adds a savory-sweet depth and aromatic base that builds flavor into the rice.
- 3 cloves Garlic - Provides bold, pungent flavor that enhances the overall savory profile.
- 1 teaspoon Ground Cumin - Brings warm, earthy notes that give Spanish rice its signature depth.
- 1 teaspoon Paprika - Adds mild smokiness and vibrant red color, enhancing the rice visually and flavorfully.
- 1 teaspoon Chili Powder - Contributes mild heat and complexity, balancing the tomato base with subtle spice.
- 8 ounces Tomato Sauce - Gives the rice a rich, tangy tomato foundation while also adding moisture for even cooking.
- 14.5 ounces Diced Tomatoes - Provide texture and bursts of fresh acidity, brightening up the flavor of the rice.
- 3 1/2 cups Chicken Broth - Serves as the cooking liquid, infusing the rice with savory depth instead of just using water.
- 1 teaspoon Salt - Ensures the rice is properly seasoned, enhancing and balancing all the flavors.
- 1/2 teaspoon Ground Black Peppe - Adds subtle sharpness and spice, rounding out the flavor profile.
How To Make Spanish Rice
- Rinse and Toast the Rice . Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice. In a medium pot, heat olive oil over medium heat. Add the rice and toast it in the oil for about 2-3 minutes until it begins to turn golden.
- Sauté the Aromatics . Add the chopped onion to the pot with the rice. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Add the minced garlic and sauté for an additional 30 seconds, just until fragrant.
- Add the Seasonings . Stir in the cumin, paprika, and chili powder. Let the spices cook with the rice and onions for 1-2 minutes to release their oils and enhance their flavors.
- Add the Tomato Sauce, Diced Tomatoes, and Broth . Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-18 minutes. The rice will absorb the liquids and become tender.
- Fluff the Rice . Once the rice is cooked and all the liquid is absorbed, remove the pot from the heat. Let it sit, covered, for about 5 minutes to finish cooking. Fluff the rice with a fork to separate the grains.
- Serve and Enjoy . Serve the Spanish rice hot as a side dish, topped with fresh cilantro or lime wedges, or use it as a base for your favorite Mexican-inspired dishes like tacos or burritos.
Tips And Tricks
Making the perfect Spanish rice can be a simple task with a few helpful tips and tricks to ensure it turns out fluffy, flavorful, and delicious every time. Here are some tips to elevate it:
- Don’t Overcrowd the Rice . When you sauté the rice, don’t overcrowd the pot. Let it toast in an even layer for the best texture.
- Adjust the Spice . If you prefer a spicier rice, add a pinch of cayenne pepper or red pepper flakes to amp up the heat.
- Add Extra Veggies . Mix in some peas, corn, or diced bell peppers for extra flavor and texture.
- Use Fresh Tomato . For a fresher taste, substitute 1 1/2 cups of fresh chopped tomatoes for the tomato sauce.
- Low and Slow . Be patient with the simmering process. Don’t rush it! Letting the rice simmer on low heat allows it to absorb all the flavors and cook perfectly.
Variations
Spanish rice is a versatile dish that can be easily customized to suit your taste preferences. Here are a few variations to try:
- Vegetarian- Skip the chicken broth and use vegetable broth for a vegetarian-friendly option.
- Cheesy- Stir in some shredded cheese at the end of cooking for a creamy, cheesy twist.
- With Chorizo- Add some crumbled chorizo or sausage to the pot for a meaty version.
- Spicy- For a heat-loving twist, add a diced jalapeño along with the onions for extra spice.
What To Eat With Spanish Rice
Spanish rice is the perfect side dish to complement a variety of meals. Here are a few ideas to pair it with:
- Tacos - Serve alongside your favorite taco fillings for a complete meal.
- Grilled Meats - Spanish rice pairs beautifully with grilled chicken , steak, or fish.
- Burrito Bowls - Add Spanish rice as the base to your burrito bowl for extra flavor.
- Salads - A simple green salad with a zesty dressing balances the richness of the rice.
How Long Does It Last?
Spanish rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop, adding a splash of broth if necessary to restore the texture.
Can You Freeze It?
Yes, you can freeze Spanish rice for up to 3 months. Let it cool completely before placing it in a freezer-safe container or bag.
When you’re ready to enjoy your leftovers, reheat them in the microwave or on the stovetop.
To keep Spanish rice fluffy and not sticky, use long grain white rice, rinse it until the water runs mostly clear, then toast the rice in oil before adding tomato sauce and chicken broth so the grains stay separate. Once the liquid is added, bring it to a simmer, cover, and do not stir, since stirring releases starch and makes Mexican rice arroz rojo sticky. When the timer is up, turn off the heat and let the rice rest covered for 10 minutes, then fluff with a fork to finish with restaurant style Spanish rice texture.
Spanish rice and Mexican rice are often used interchangeably in the United States, but “Mexican rice” usually refers to arroz rojo, a tomato based rice made by rinsing and toasting long grain rice, then simmering it with tomato sauce or tomatoes, broth, onion, garlic, and spices like cumin. “Spanish rice” is a more general Tex Mex label for a similar tomato rice side dish and the exact seasoning can vary by region or recipe, sometimes leaning more smoky or mildly spiced. In practice, both aim for fluffy, separate grains and a savory tomato broth flavor.
Yes, you can use tomato paste instead of tomato sauce for Spanish rice, but it is more concentrated so you need to dilute it with broth to mimic the same tomato liquid level. A good approach for Mexican rice arroz rojo is to sauté a spoonful of tomato paste with the onion, garlic, and spices, then add enough chicken broth or water to reach your usual liquid ratio for the rice. This boosts flavor and color, but if the mixture is too thick it can lead to sticky rice, so keep the cooking liquid thin and well mixed before you cover and simmer.
The best rice type for fluffy Mexican rice arroz rojo is long grain white rice because it cooks up with separate grains and does not get sticky as easily as shorter varieties. Basmati can also work well for Spanish rice since it stays light and distinct, while jasmine tends to be slightly stickier and can clump if you stir. For the most restaurant style texture, rinse the long grain rice, toast it in oil, then simmer it in a tomato broth and let it rest covered before fluffing.
More Rice Recipes
- Jamaican Rice and Peas
- Greek Rice
- Spam Fried Rice
- Instant Pot Black Beans And Rice
- Black Rice Pudding
Spanish Rice Recipe | Classic Spanish Rice
Ingredients
- ▢ 2 cups Log Grain Rice
- ▢ 3 tbsp Olive Oil
- ▢ 1 Onion , diced
- ▢ 3 cloves Garlic , minced
- ▢ 1 tsp Ground Cumin
- ▢ 1 tsp Paprika
- ▢ 1 tsp Chili Powder
- ▢ 8 ounces Tomato Sauce
- ▢ 14.5 ounces Diced Tomatoes
- ▢ 3 1/2 cups Chicken Broth
- ▢ 1 tsp Kosher Salt
- ▢ 1/2 tsp Ground Black Pepper
Instructions
- Rinse and Toast the Rice . Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice. In a medium pot, heat olive oil over medium heat. Add the rice and toast it in the oil for about 2-3 minutes until it begins to turn golden.
- Sauté the Aromatics . Add the chopped onion to the pot with the rice. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Add the minced garlic and sauté for an additional 30 seconds, just until fragrant.
- Add the Seasonings . Stir in the cumin, paprika, and chili powder. Let the spices cook with the rice and onions for 1-2 minutes to release their oils and enhance their flavors.
- Add the Tomato Sauce, Diced Tomatoes, and Broth . Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-18 minutes. The rice will absorb the liquids and become tender.
- Fluff the Rice . Once the rice is cooked and all the liquid is absorbed, remove the pot from the heat. Let it sit, covered, for about 5 minutes to finish cooking. Fluff the rice with a fork to separate the grains.
- Serve and Enjoy . Serve the Spanish rice hot as a side dish, topped with fresh cilantro or lime wedges, or use it as a base for your favorite Mexican-inspired dishes like tacos or burritos.
