Creamy and delicious, this healthy baked Spinach Artichoke White Bean Dip is a fairly classic, vegan and healthy version of an otherwise fat & dairy filled dip!
Spinach Artichoke White Bean Dip is an easy and flavorful recipe, similar to Vegan Spinach Artichoke Dip, and is perfect for movie or game night or whenever you’re craving a creamy, rustic style healthy dip.
Scoop it up with pita chips, crackers, toasted sour dough or spread it on your favorite crusty bread. Or, for a fresh take, cut up colored bell peppers into scoopable slices and enjoy.
To make it even better, this recipe comes together quickly and will be ready in about 35 minutes!
More reasons to love this artichoke white bean dip. It’s:
- 10 ingredients
- can be gluten free
- & well balanced
So without further ado, let’s begin!
Ingredients You’ll Need
Onion, garlic, spinach and artichokes are sauteed and combined with a flavorful white bean sauce before baking to perfection creating a deliciously warm and creamy dip that is sure to please everyone!
Here is everything you’ll need:
- Spinach – I used baby spinach but you could use baby kale or chopped large leaf kale. Feel free to use frozen spinach, just be sure to thaw and remove the excess water by squeezing it.
- Artichoke – Look for canned or bottles artichokes in packed in water.
- Beans – Use cannellini, great northern or butter beans.
- Herbs – Use your favorite or what you have on hand. I chose to use thyme and it was delicious, but basil or oregano would be great too! Fresh herbs would be fantastic too.
- Lemon – The lemon will add an overall brightness and the optional nutritional yeast will lend a cheesy note.
- Nutritional Yeast – Adds a savory, cheesy flavor, but can be omitted if you don’t have it on hand.
- Onion – Use 1 large shallot or 1 small onion.
- Garlic – If you don’t have fresh on hand, use 1/2 – 1 teaspoon garlic powder.
- Panko – This is optional when baking for added texture. Honestly, I love this dip with and without the breadcrumb topping.
How To Make Spinach Artichoke White Bean Dip
- Start by creating the creamy base. Add the beans, spices and liquids to a food process or blender and blend until smooth.
- Next, saute the onions, garlic, artichoke hearts and spinach.
- Then add in the pureed beans to the sauteed mixture and stir well (shown above). Taste for flavor.
- Lastly, place artichoke spinach dip into a small baking dish, top with the bread crumbs and bake for 10 min covered, and 10 minutes uncovered (shown below).
And there you have it – easy, healthy and absolutely delicious!
Enjoy this warm and creamy dip with pita chips or crackers, or serve as a spread for your favorite crusty bread. Alternately, scoop it up with fresh chunky sliced bell peppers. Either way you like, this baked spinach & artichoke dip is delicious!
How To Store Leftovers
- Refrigerator: Leftovers can be stored, covered, in the refrigerator for up to 4 – 5 days.
- Freezer: To keep longer, store remaining portions in the freezer for up to 2 – 3 months using freezer safe containers (affiliate link).
This spinach artichoke dip can easily be made ahead and baked just before serving. Simply prepare the dip up until baking, keep covered in the refrigerator for up 4 – 5 days, when ready to serve, prepare the optional crumb topping and bake according to directions.
Adjusting For Dietary Restrictions
- Oil-free: Omit the oil in the panko topping and use 1/4 cup of water to saute the shallot and garlic.
- Gluten-free: Omit the breadcrumb/panko topping.
More Recipe You’ll Love
- Vegan French Onion Dip
- Vegan Ranch
- Texas Caviar
- 7 Layer Bean Dip
- Vegan Spinach Artichoke Dip (classic)
If you make this easy vegan dip recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
SPINACH & ARTICHOKE WHITE BEAN DIP
This creamy, vegan spinach and artichoke white bean dip recipe is perfect for alone time or when entertaining a crowd! Scoop it up with pita chips, crackers or spread on your favorite crusty bread.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes 3 cups 1x
- Category: Condiment, Dip
- Method: Puree, Saute, Bake
- Cuisine: Vegan
- 1/4 cup bread crumbs, optional
- 2 tablespoons olive oil, divided
- 1 large shallot or medium onion, finely diced
- 3 garlic cloves, minced or 1/2 – 1 teaspoon garlic powder
- 1 jar/can (14 oz.) artichoke hearts in water, drained and chopped
- 5 oz. baby spinach or 1 bunch spinach, roughly chopped
- 1 can (15 oz) white beans (cannellini, navy or great northern beans), drained and rinsed
- 1 lemon, juice of
- 1/2 cup water or vegetable broth
- 2 – 3 tablespoons nutritional yeast, optional
- 1 teaspoon dried thyme, basil or oregano (I used thyme) or 2 teaspoons fresh minced
- mineral salt & fresh cracked pepper to taste
- 1/2 teaspoon red pepper flakes
Preheat oven to 375 degrees F.
Panko: In a small bowl combine the bread crumbs with 1 tablespoon olive oil, mix well using your fingers, set aside. Add a little extra oil if you feel you need it.
Saute: Heat the remaining oil in a skillet/pan over medium heat, add onions and saute for about 5 minutes, until onions are translucent. Add in garlic and cook 1 minute more, add artichoke and spinach, cook until spinach wilts.
White Bean Base: In food processor, add beans, lemon juice, water, nutritional yeast, herbs of choice, salt and red pepper flakes. Process until creamy scraping down the sides as needed. Add the puree to the sauteed artichoke and spinach mixture and mix well.
Assemble: Fill a small baking dish with mixture, add a layer of the olive oil bread crumbs over top.
Bake: Place in the oven and bake, covered for 10 minutes (I don’t use foil anymore and covered my dish with a small silpat, worked well). After 10 minutes, remove cover and cook an additional 10 minutes. If top doesn’t turn golden, place the dip in the broiler to brown, about a minute or two should do. Just be careful it doesn’t burn. Let cool a few minutes before serving.
Serve: Pair with with toasted sour bread, pita chips or crackers. You can also serve this with fresh slices of colored bell peppers.
Makes about 3 cups.
Store: Leftovers can be kept in the refrigerator for 4 – 5 days, in a covered container.
If using frozen artichokes and/or spinach, thaw before use.
If using garlic powder, add to the bean mixture with the other herbs and spices.
Keywords: vegan spinach artichoke white bean dip, artichoke white bean dip recipe
Updated: Artichoke Spinach White Bean Dip was first published June 2015 and has been updated December 2019 with new photos and helpful tips. Only changes made to the recipe include adjusting the water to 1/2 cup, instead of 1/4 cup.