This 4 Ingredient Artichoke Dip is easy to make and incredibly delicious. This is a simple no fuss recipe with healthy ingredients. It makes not only a great dip, but is also fantastic as a spread, or pesto!
This post is supported by Reese's Specialty Foods. A big thanks to the supporting brands, making The Simple Sprinkle possible. As always, all opinions shared are my own.
💡 The recipe in a nutshell
- Vegan (dairy-free & no eggs)
- Only 4 Ingredients
- Whole Foods Plant Based
- Healthy & Oil-free
- Versatile: use as spread, dip, or pesto!
Baby Artichoke Hearts: What would an artichoke dip recipe be without artichokes? We recommend using Reese's Delicate Baby Artichoke Hearts, as they are excellent in quality and flavor, while still being affordable.
Silken Tofu: creates a creamy dairy-free base for our dip, while providing healthy protein, vitamins, and minerals. Using silken tofu allows this dip to be oil-free, but if wished, swap it out for white beans or oil-based vegan mayo and sour cream.
Baby Spinach: compliments the flavor of artichokes, and adds nutrients, texture, and color to the dip.
Miso Paste: Adding miso will give this artichoke dip a fabulous umami flavor!
Optional add-ins: If you want to bring this dip to the next level you can add nutritional yeast, garlic (fresh or powder), lemon juice, olive oil, and/or vegan parmesan to taste.
👩🏽🍳 What to serve with artichoke dip
This 4 ingredient artichoke dip is versatile! You can serve this artichoke dip hot and cold, as a spread or pesto, and pair it with various foods. Here are 10 serving ideas:
- Pretzel Bites
- Crackers or Chips
- Bread such as pita, or sourdough
- Vegetables such as celery, carrots, cucumber, or mini bell peppers
- Use as pesto on your pasta by thinning it out with broth, or pasta water
- Serve with a charcuterie board or during raclette
💭 Common questions
Is artichoke dip gluten-free? Artichoke dip is gluten-free. If buying a store-bought variety or ordering in a restaurant, make sure to read the nutrition labels first or ask your waiter.
Is artichoke dip vegan? Artichoke dip is not always vegan. This depends on the ingredients. Sometimes dairy products such as parmesan, or sour cream are added to the dip. Our 4 ingredient artichoke dip recipe is entirely vegan, and even whole-foods plant-based!
Can artichoke dip be made in advance? Yes, artichoke dip can be made in advance. You can either combine all ingredients in your food processor and wait on baking it. Store in an air-tight container for up to 2 days before serving, remove and bake shortly before serving. Or, prepare the dip and bake immediately. Then, store in an air-tight container in the fridge for up to 2 days, and serve cold or shortly reheat before serving.
What can I use instead of tofu? While tofu is a great source of plant-based protein, you can use white beans or a mix of vegan mayo and sour cream instead.
How to store spinach artichoke dip? Store leftover spinach dip in an air-tight container where it keeps fresh for 3 to 5 days.
Can you freeze artichoke dip? Yes, artichoke dip can be frozen. Store in a freezer-safe air-tight container and freeze for up to 3 months. Do not freeze hot, let it come to room temperature first. Keep in mind that freezing and thawing the dip may alter the texture. Give it a good stir after thawing.
4 Ingredient Artichoke Dip
- food processor, or high speed blender
- baking dish to bake dip
- 1 can Reese's Delicate Baby Artichoke Hearts (14 oz)
- 1 cup silken tofu (or white beans, or vegan mayonnaise + sour cream)
- 4 oz fresh baby spinach, steamed
- 1 tablespoon Miso paste, more to taste if wished
- Season to taste with salt & pepper
- Optional add-ins to season: vegan feta on top, nutritional yeast, garlic, onion, Lemon Juice, olive oil, vegan parmesan
- Preheat oven to 180°C / 355°F.
- Steam spinach and blanch in ice water, then squeeze excess liquid and chop. As an alternative use is frozen thawed spinach and skip this step.
- In a food processor or high-speed blender, combine all ingredients and pulse until smooth and combined.
- Transfer to a baking dish and bake until warm and fragrant (around 15-20 minutes). Then broil for 5 minutes. Use as desired: Spread onto burgers, sandwiches, crackers, or crostini. Dip with veggies or chips. Thin out with some broth or pasta water, and use it as pesto.
Crystal V Yentzen says
I love artichoke dip so much, and your recipe is so easy! I love the addition of miso paste.
Great dip! I had so many artichokes that I had no clue what to do with and your recipe was the answer. It is so good, that I a making the last big batch to end them all and bring them to our Saturday brunch with friends.