A dairy-free version of a classic dip, but made with whole food ingredients and arugula instead of spinach. If you are looking for easy recipes to make for an event, or to satisfy those picky eaters in your household, this one is a real crowd pleaser. I have to say, this is my favorite dip.
With some simple swaps, you can easily make this a vegan artichoke dip by using vegan mayonnaise instead of regular mayonnaise.
Recipe ingredient substitutions
Canned artichoke heart substitutions: instead of canned artichoke hearts, you can also use marinated artichoke hearts. Either way, just make sure to drain off the excess water.
Dairy free parmesan cheese substitutions: if you aren’t able to get dairy free parmesan cheese shreds, you can swap it out for vegan cream cheese or any other vegan cheese alternative.
Mayonnaise substitutions: to make this recipe vegan, swap out the regular mayonnaise for vegan mayonnaise. Olive oil or avocado oil mayonnaise is also a great alternative to regular mayonnaise.
Green onion substitutions: instead of green onions, swap it out for fresh chives. If you can’t get fresh, feel free to use 1 or 2 tablespoons of freeze dried green onions or chives.
Garlic cloves substitutions: instead of using fresh garlic cloves, swap it out for 1 teaspoon of garlic powder.
Fresh arugula substitutions: Instead of using arugula, feel free to use fresh spinach instead.
Make this recipe vegan: swap out the regular mayonnaise for vegan mayonnaise. All other ingredients are vegan friendly.
Make your dip taste more cheesy: add 1 or 2 tablespoons of nutritional yeast to your dip to make it more cheese-tastic!
Make your dip spicy: if you like it spicy, add 1/4 to 1/2 teaspoon of cayenne pepper to this dip.
Use your own homemade mayonnaise: if you want to clean up the ingredients a step further, make your own mayonnaise first and use that in the recipe. Check out my homemade olive oil mayonnaise recipe.
Want more dairy free recipes & meal plans?
I offer a premade 1 month gluten free dairy free meal plan, as well as an additional gluten free dairy free recipe book which comes with 140 recipes in total (35 breakfast recipes, 35 lunch recipes, 35 dinner recipes, and 35 snack/dessert recipes).
Serve this creamy dip with:
- tortilla chips
- pita chips
- baguette slices
- crusty bread
- carrot sticks
- veggie sticks
Store your leftover dip in the fridge for 1 – 2 days. I have never tried freezing it, but I imagine it would not freeze well. If you try it though, let me know!
Frequently asked questions
What is the best way to reheat this dip?
If you need to reheat this dip, bake it in the oven for an additional 5 or 10 minutes. If you microwave it, make sure you don’t put it in for too long otherwise the oils will start separating from the other ingredients. Once it has separated, it can be really hard to fix it. See next question if it does.
What should I do if my dip starts separating?
If the oils in your dip start separating from the other ingredients, you can sometimes save it by adding some additional mayonnaise which works as an emulsifier. For the best results, try to serve it immediately after taking it out of the oven and avoid microwaving it to heat it back up. If you need to heat it back up, put it back in the oven for 5 or 10 minutes.
Tried my dairy free artichoke dip recipe?
Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌
You might also like:
If you liked this easy appetizer recipe, check out my other dairy free appetizers:
- Chinese Five Spice Chicken Wings
- Dairy Free Bacon Wrapped Jalapeno Poppers
- Dairy Free Garlic & Chive Stuffed Mushrooms
- Mango Avocado Salsa
- Paleo Scotch Eggs
- Paleo Sweet Potato Chips
- Gluten Free Zucchini Fritters
- Truffle Fries
Dairy Free Hot Artichoke Dip Recipe (No Spinach)
- 1 can artichoke hearts, drained (398 mL)
- 1 cup dairy free parmesan cheese
- 1 cup mayonnaise
- 1/2 bunch green onion
- 3 fresh garlic cloves
- 1 cup arugula
- 1 tbsp fresh squeezed lemon juice
- 1/8 tsp salt (optional)
- Preheat your oven to 350°F.
- Open your can of artichoke hearts and drain off all of the excess water.
- In a food processor or high speed blender, add your drained artichoke hearts, mayonnaise, green onions, garlic cloves, arugula, lemon juice, dairy free parmesan cheese and salt.
- Blend until you achieve a creamy texture.
- Using a spatula, transfer the dip into a shallow baking dish or casserole dish. You can also put it into multiple baking dishes (as seen in my photos).
- Bake your creamy artichoke dip for 15 to 20 minutes.
- Serve your hot dip with tortilla chips or fresh cut veggies. More suggestions for pairing ideas above in the blog post.
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