Appetizer,  Sauces and Dips

Spinach And Artichoke Dip

Happy holidays everyone! As this year comes to a close, we wanted to share with you a simple and fun recipe we like to enjoy during our new years celebrations. Staying up late on new years eve can be a challenge sometimes [edit: Sprout here! That’s just Sprigge – he falls asleep every time!!], so we like to have lots of snacks around to munch on while we wait for midnight to roll around. One of those things is a delicious cheesy spinach and artichoke dip! It’s super quick to make and is a great addition alongside meals, or next to a festive charcuterie board – it’s even great just on it’s own. Hope you’ll give it a try and enjoy it as much as we do. Until then, Sprout and I wish you all a very festive holiday, and a happy happy new year! See you again in 2022 🎉
Spinach & Artichoke Dip Recipe



  • 8oz package of vegan cream cheese (we use tofutti, feel free to use what you like) 
  • 1 can artichokes 
  • 10oz box of frozen spinach (if you can only get the 16oz bags, that’s fine – just use about half of it) 
  • 1 clove grated garlic 
  • ½-1 cup vegan shredded ‘mozzarella’ cheese
  • Salt and pepper to taste


Thaw your spinach and squeeze out any excess water/liquid (you can use your hands or a cheesecloth to help with this). 

Start with half to ¾ cup of vegan cheese (depends on how cheesy you like things), then add the rest of your ingredients. Mix together thoroughly and taste to season with salt and pepper to your preference. 

Scoop into small ramekins for individual servings, or a dish for one large serving size, and pop in the oven at 350. Bake for 15-20 minutes until you hear the mix bubbling. 

Then carefully sprinkle on top more cheese and put back in the oven – this time set to broil, and bake for another 5-10 minutes until the cheese is how you like it (5 minutes for melty and gooey, or longer if you want it more browned and toasty on top).

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