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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.

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:

  • low-fat
  • dairy-free
  • easy
  • 10 ingredients
  • can be gluten free
  • & well balanced

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 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.
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 process 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 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!

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! 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).

Make Ahead

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.
top down view of cracker with a scoop of spinach artichoke white bean dip.

More Recipe You’ll Love

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

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.

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. The only changes made to the recipe include adjusting the water to 1/2 cup, instead of 1/4 cup.

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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. Wondering if the calorie information is correct? 296 calories/serving? Seems high for a bean dip.

    1. Julie | The Simple Veganista says:

      Yes, that’s way too high! This was one of the older calculated recipes and it wasn’t working properly. I’ve added a new nutritional card which reflects much lower and correct calories. Thanks for pointing that out Penny!

      1. Thanks, for the great recipe!

  4. 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!

  5. 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

  6. Love the beans. Adds a nice creaminess. Everyone loved it!!! Easy to throw together ahead of time and cook at the last minute.

  7. Thought it was a good, healthy alternate to traditional spinach artichoke dips!

  8. Great post! Where is the ramekin and the wood board from?

    1. Julie | The Simple Veganista says:

      I forget where I picked up the ramekin but you can find them online or at most homegoods stores. The wood board was picked up from Cost Plus World Market. It was a few years ago, but I think you may still find something similar. :)

  9. Being the only vegetarian in my circle of friends, I made this for a party for one of the omnivores who had a dairy and tree nut allergy — and it was well received by all! I had doubled the recipe and put it in a mini crockpot (so I omitted the bread crumbs), and served with toasted sourdough bread. The only issue was that the dip was a bit thicker than I liked, so I thinned it with veggie broth, and adjusted the seasoning as needed. Thanks for a great recipe!

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