Curry Spinach Artichoke Dip that’s Simply Cheese-Free

There’s no need for dairy-free mozzarella, vegan parmesan, cream cheese subs, or even nutritional yeast in this easy baked dip recipe. Mild spice lends a different flavor spin that complements the ingredients in this dairy-free curry spinach artichoke dip rather than overpowering them. It’s far healthier than classic spinach artichoke dips, but every bit as easy and delicious.

Easy Baked Dairy-Free Curry Spinach Artichoke Dip

This vegan curry spinach artichoke dip was originally shared with us by So Delicious Dairy Free more than a decade ago! I’ve made a few modifications over the years, but stayed true to their dairy-free spinach dip vision. The recipe below includes my minor tweaks, and I have some additional guidance in the following FAQs.

Does this Dip Freeze Well?

I hesitate to recommend freezing this dip, due to the ingredients. Tofu doesn’t usually keep it’s texture well in the freezer. Fortunately, it takes minutes to whip up and it’s a relatively small batch. We never have a problem finishing it, even when it’s just the two of us.

What Can I Serve this Dip With?

As noted in the recipe, it’s a great appetizer with tortilla chips, dairy-free crackers, and French bread slices. I also love it with crunchy potato chips, carrots, blanched cauliflower and broccoli, cherry tomatoes, and other crudité. I’ve also enjoyed it as a spread on toast and stirred into rice or pasta for a light lunch.

Can I Use a Different Mustard?

I think a dollop of spicy mustard really enhances the flavor in this dairy-free curry spinach artichoke dip. But Dijon mustard, plain brown mustard, or even a honey mustard could go nicely. I’m always hesitant with yellow mustard, but it might be tasty in a pinch!

How Much is 2 to 3 Ounces of Spinach?

I use roughly half of a 5 to 6 ounce bag of baby spinach leaves. Estimates of cup measurements for spinach vary widely, so I find this easiest. But if you are using fresh spinach, it’s roughly the leaves of one small bunch. You can ultimately add as much as you like!

Can I Use Frozen Spinach?

You can substitute frozen spinach, but I would defrost and squeeze it dry a bit. I prefer to use fresh spinach, as it lends a better creamy texture and I think a better taste, too. Frozen spinach tends to have a stronger flavor and a more limp texture.

How Much is 6 Ounces of Silken Tofu?

It’s about half of a standard 12 ounce silken tofu package. So I just get a package and cut it in half. When you puree it, you get a scant 2/3 cup of tofu puree.

Which One is “Firm” Silken Tofu?

Firm is the standard silken tofu consistency. So if it says “firm” on the package or doesn’t state the texture softness at all, then you can assume it’s firm.

Can I Use Regular Tofu Instead of Silken?

Silken blends up smoother and creamier. In a pinch, you can use regular tofu, but it won’t have the same creamy sour cream like consistency.

Do You Have Any Soy-Free Suggestions?

If you are okay with nuts, I think cashew cream would work well in place of the tofu. I would use about 2/3 cup cashew cream. This equates to soaking 1/3 cup raw cashews in hot water for 30 minutes. Then drain and blend them with 1/3 cup fresh water until smooth.

Special Diet Notes: Curry Spinach Artichoke Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, oil-free, added sugar-free, vegan, plant-based, and vegetarian. Just be sure to use a milk alternative that suits your dietary needs.

Alisa Fleming

Curry Spinach Artichoke Dip

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This simple, baked, dairy-free and vegan dip is thick and comforting, with a flavor that's warm, mildly spicy, and gently rich. Yet it's low in fat and high in protein. It makes both a good party dip and a healthy snack!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetiser

Cuisine: American

Calories: 61

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 14-ounce can artichoke hearts, drained
• 6 ounces firm silken tofu
• ¼ cup dairy-free unsweetened milk alternative I use coconut milk beverage
• 2 to 3 garlic cloves minced
• 2 teaspoons curry powder
• 1 ½ teaspoons lemon juice
• 1 teaspoon spicy mustard optional
• ¼ teaspoon salt or to taste
• Black pepper to taste
• 2 to 3 ounces baby spinach leaves chopped

Method

 

1. Preheat your oven to 375ºF.
2. Put the artichoke hearts, tofu, milk alternative, garlic, curry, lemon juice, mustard (if using), salt, and pepper in your blender or food processor and puree until smooth.
3. Stir in the chopped spinach.
4. Pour the one flat-bottomed baking dish or 4 smaller ramekins, and even it out.
5. Bake the dip in your preheated oven for about 20 minutes, or until the top looks firm and the edges just begin to turn golden brown.
6. Let the dip cool slightly, but serve warm with tortilla chips, crackers, or bread. See additional serving suggestions in the post above.
7. Store the leftover dip in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1/4 recipeCalories: 61kcalCarbohydrates: 6.7gProtein: 4.9gFat: 2gSaturated Fat: 0.3gSodium: 202mgFiber: 2.1gSugar: 1.5g

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