Spinach Artichoke Dip

This was one of our favourite dips as omnis. Though, we never made it at home. There was no incentive to, the restaurant down the road had it perfectly made and meant we didn’t have to cook it.

Yes, I’m that person.

Well, as vegans, you can imagine how many restaurants have vegan creamy spinach artichoke dip– 0.

So I tried to make a recipe myself, and to my surprise it worked out perfectly the first time I tried and it’s extremely easy and even more delicious. We’ve had it three times in less than a week, that’s how delicious it is.

As with every vegan recipe, you can’t expect it to be exactly like the omni recipe. You’ll only be heartbroken when you realize that it’s different.

As with all of our recipes, do this to taste. My measurements are never exact. I rarely use measuring spoons when making my own dish. I only use them when following someone else’s recipe. So these measurements are estimates. Again, taste it along the way. If you think it needs more or less of something, by all means, make it your own!

This is my newest favourite recipe. I could eat it for every single meal and still love it. Plus its easy and quick that it’s great if you have friends/family coming over!

Let’s get started!

What you’ll need:

  • 1 can of artichoke hearts
  • 1 can of spinach
  • Two slices of chao cheese
  • 1/2 cup mayo
  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 1/4 cup nooch
  • splash of oil
  • salt and pepper to taste

What to do:

Drain the artichokes and spinach well. The extra liquid in both will help thin down the mayo and that’s okay, but you don’t want it super watery.

Chop the artichoke hearts into smaller pieces.

Add  the spinach and the artichokes together into a bowl.

Add the mayo, garlic and onion powders, and nooch to the bowl along with the splash of oil.


Tear the cheese slices into small pieces and mix them into the dip to incorporate them throughout the dip.

Add salt and pepper if you feel it needs it.

I like to microwave the dip for 1:45 just to warm everything through and make the cheese more “melty.”

You can enjoy this dip any way you want. We’ve tried it three ways and all are delicious.
We’ve done it as a dip with Tostitos and as garlic French bread.

We’ve also done it as a stuffing for Portobello mushrooms after an online friend said that’s what they did, I had to try it.

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