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Spinach & Artichoke White Bean Dip

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!

top down view showing the process of adding breadcrumbs to spinach artichoke white bean dip after baking with crackers surrounding.

White Bean Dip with spinach and artichoke is an easy and flavorful recipe, similar to our Vegan Spinach Artichoke Dip, and is perfect for a movie or game night or whenever you’re craving a creamy, rustic-style healthy dip.

Why We Love This Recipe!

  • Versatile: Scoop this creamy dip up with pita chips, crackers, or toasted sourdough, or spread it on your favorite crusty bread. For a fresh take, cut up colored bell peppers into scoopable slices and enjoy.
  • Quick + Easy: This recipe comes together quickly and is ready in about 35 minutes!
  • Healthy and nutritious: We love that it’s low in fat, 100% dairy-free, and made with simple whole food plant-based ingredients for a nutrient-dense vegan appetizer everyone will love.

So without further ado, let’s begin!

top down view of ingredients needed to make spinach artichoke white bean dip.

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 white bean 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 of artichokes packed in water.
  • Beans – Use cannellini, Great Northern, or butter beans.
  • Herbs – Use your favorite dried herbs or what you have on hand. I used 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.
side by side photos showing the process of making white bean base for spinach and artichoke dip.

How To Make Spinach Artichoke White Bean Dip

  • Start by creating the creamy base. Add the beans, spices, and liquids to a food processor or blender and blend until smooth.
top down view of spinach artichoke dip freshly made in a pan.
  • Next, saute the onions, garlic, artichoke hearts, and spinach.
  • Then add 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!

top down view of before and after baking spinach artichoke white bean dip.

Serving Suggestions

Enjoy this warm and creamy dip with pita chips or crackers, or serve as a spread for your favorite crusty bread.

These homemade grain-free Almond Flour Crackers would be great for scooping!

Alternately, scoop it up with fresh chunky sliced bell peppers. However you like it, this baked spinach & artichoke white bean dip is delicious!

How To Store Leftovers

  • Refrigerator: Leftover dip can be stored, covered, in the refrigerator for up to 4 – 5 days.
  • Freezer: To keep longer, store the remaining portion in the freezer for up to 2 – 3 months using freezer-safe containers (affiliate link), leaving 1/2 inch of head space for expansion. Let thaw before reheating.
  • Reheat: Preheat the oven to 350 degrees F. Using an oven-safe baking dish, bake the white bean dip for 10 to 15 minutes or until warmed through, cover with foil if the top starts to brown too much.

Make Ahead

This spinach artichoke white bean dip can easily be made ahead and baked just before serving. Simply prepare the dip up until baking, and keep covered in the refrigerator for up to 4 to 5 days. When ready to serve, prepare the optional crumb topping and bake according to recipe directions.

Adjusting For Dietary Restrictions

  • Oil-free: Omit the oil in the panko topping and saute the shallot and garlic with 1/4 cup of water.
  • Gluten-free: Omit the breadcrumb/panko topping.
top down view of cracker with a scoop of spinach artichoke white bean dip.

More easy Dip Recipes!

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.


Spinach & Artichoke White Bean Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

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.

  • Author: Julie | The Simple Veganista
  • 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: American
  • Diet: 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 1/21 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 small lemon, juice of
  • 1/2 cup water or vegetable broth
  • 23 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.

Nutritional values are estimates only. See our full nutrition disclosure here.

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  1. I liked it a lot! I enjoy bean spreads (which is how I will use it) and a lot of them are quite sweet, so this is a nice savoury change! Super-healthy too, and artichokes are good for your microbiome! Win win win win ….

    1. Julie | The Simple Veganista says:

      So glad you enjoyed the recipe, Laura! Thanks for sharing!

      1. I have made it twice now. I have started using it in a vegan sandwich with vegenaise, pickles, and broccoli sprouts. It is a great sandwich! I don’t eat many veggie sandwiches, but this is a winner!

  2. Delicious and easy recipe, perfect for a lactose free Super Bowl Sunday. I wish the recipe had recommended adding the lemon juice half a lemon at a time. I don’t know if I just had a particularly large lemon, but it was the overpowering flavor in the bean sauce. Still enjoyable and would recommend the recipe to others.

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Frances! I’ve updated the recipe to use a ‘small’ lemon, that should help with it not to overpower the rest of the ingredients. Glad you enjoyed the recipe anyways!

  3. Oh my word just made this and it’s absolutely delicious! 
I literally cannot get enough, the only change I made was I didn’t have red pepper flakes so I added a few drops of Chipotle Chohula sauce.

    1. Julie | The Simple Veganista says:

      Thanks for sharing, Cheryl!

  4. Having made many spinach artichoke dips, I was a little hesitant about the cannelli beans in this recipe. I shouldn’t have worried!! This is a wonderful recipe just as is. It is definitely a keeper!

    1. Julie | The Simple Veganista says:

      So glad you enjoy it! Thanks for sharing, Carmella! xo

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