Healthy, easy spinach artichoke dip that's also dairy-free and vegan. This is a copycat Houston's Restaurant spinach artichoke dip recipe! Options provided for this to be nut-free with no cashews, too.
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Houston's Restaurant spinach artichoke dip
Have you ever been to Houston's? I'm talking about the restaurant, not our fair city. It is a fine dining restaurant that we've gone to several times over the years, especially for anniversary dinners.
Houston's Restaurant has the perfect spinach artichoke dip on their appetizer menu. Perfect.
They serve it hot, with salsa, sour cream and tortilla chips. All other spinach artichoke dips are rated in comparison to that one, in my book.
However, that dip is loaded with fat, dairy and cheese. So, I was bound and determined to create a healthier, dairy-free copycat version I could make at home.
🧄 Ingredients
You'll need the following ingredients to make this plant-based spinach artichoke dip:
- thawed, frozen chopped spinach (can substitute more fresh spinach instead)
- fresh baby spinach (can substitute more frozen spinach instead)
- onion
- garlic
- bell pepper
- canned artichoke hearts, quartered, packed in water
- vegan sour cream (either store-bought or homemade cashew sour cream, sunflower seed sour cream or tofu sour cream)
- nutritional yeast
- salt and pepper
- To serve: salsa, extra sour cream, toasted bread, tortilla chips or raw veggies
🔪 Instructions
This vegan spinach artichoke dip is chock-full of onion, garlic, bell pepper, artichoke, spinach and made creamy using vegan sour cream. You can use store-bought vegan sour cream. Or, you can make one of my easy recipes.
Serve hot on lightly toasted french bread or - my favorite way - with baked tortilla chips, salsa and more of your preferred vegan sour cream on the side.
💭 Tips
Here's a tip about no oil tortilla chips:
If you don't want to bake your own homemade fat free tortilla chips (they're pretty easy!), then try these baked tostadas broken into smaller pieces.
This brand is readily available at most grocery stores here in Houston, Texas.
They are baked with no added oil and are a wonderful substitution for chips.
This dip is also delicious cold with raw veggies. Enjoy!
💜 More recipes you'll love
If you love this vegan spinach artichoke dip recipe, then check out my other appetizer recipes. They're all plant-based and vegan!
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Please rate it ⭐️⭐️⭐️⭐️⭐️ down below. ⬇️ And, if you make it, please tag me @veryveganish on Instagram in your posted photos! I would love to see your creations. 😄
📖 Recipe
Vegan Spinach Artichoke Dip
Healthy, easy spinach artichoke dip that's also dairy-free and vegan. This is a copycat Houston's Restaurant spinach artichoke dip recipe! Options provided for this to be nut-free with no cashews, too.
Ingredients
- 1 sweet onion, diced
- 3 cloves of garlic, minced
- ½ large red bell pepper, diced
- 14 oz. artichoke hearts, drained and diced
- 8 oz. fresh baby spinach, roughly chopped
- 10 oz. box frozen chopped spinach, thawed and liquid squeezed out
- 3 green onions, thinly sliced
- ¾ cup vegan sour cream
- 1-2 tablespoons nutritional yeast
- salt and pepper
Instructions
- In a 3 quart deep skillet, sauté the onions over medium-high heat until translucent. Add a tablespoon or two of water, as needed, if they start to stick.
- Add garlic and cook for 60 seconds
- Add bell pepper and and diced artichoke and cook for 3 minutes
- Add spinach in batches. Stir and add more until all the spinach is wilted and heated through.
- Add salt and pepper.
- Turn off heat and mix in the green onions, nutritional yeast and sour cream thoroughly. Taste the mixture at this point and adjust seasonings salt and pepper, as needed. Optional: add a dash of Cholula hot sauce.
- Serve with toasted french bread, raw veggies or tortilla chips, salsa and extra sour cream.
Notes
If serving with baked tortilla chips, serve warm alongside salsa and vegan sour cream for the ultimate Houston's Restaurant experience.
SUBSTITUTIONS:
- the frozen and fresh spinach can be substituted for each other. You can use all fresh or all frozen. I like the combination of the two.
- Vegan Sour Cream Options: cashew cream is the richest, thickest and creamiest option. Then, tofu sour cream. Then, sunflower seed sour cream.
- Bell pepper - use sweet bell pepper for this recipe. Yellow, orange or red bell peppers will all work. Do not use green bell peppers.
- Nutritional yeast add a cheesy flavor. I highly recommend adding it, but it is optional. You can omit it if you like.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 192mgCarbohydrates: 20gFiber: 8gSugar: 6gProtein: 7g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.
Lari Taylor says
I love how you laid out your pictures and showed the step by step. Vegan cream cheese is soooooo good!
Abi Cowell says
Thank you so much, Lari! I have to agree with you. So yum.