September 27, 2020 2 min read

As purveyors of plant-based condiments, we like to think of ourselves as dip experts. Seriously, we have countless recipes when it comes to the dipping department so you can definitely trust us on this one. This spinach and artichoke dip recipe made with Dibble Sour Cream is one that we keep coming back to over and over again. It's irresistibly creamy, rich, and satisfying. We love having this party favourite with slices of baguette, crackers, carrots, celery, anything goes really! This spinach and artichoke dip recipe is one that we can vouch for as the number one crowd favourite and it always disappears fast. 

Prep Time 5 minutes

Cook Time 15 minutes

Serves 4-6

Difficulty Easy


  • 200 g spinach leaf

  • 1 can of artichoke hearts, drained and chopped
  • 1/2 cup Dibble Sour Cream

  • 4 cloves garlic, minced
  • 200 g non-dairy cream cheese
  • 2 Tbsp olive oil
  • 1 tsp chilli paper flakes
  • 3/4 cup breadcrumbs
  • Salt and pepper to taste
  • 1 loaf baguette, sliced


    1. Preheat oven to 190°C.

    2. In a pan skillet over medium heat, add the olive oil and garlic. Saute until aromatic. 
    3. Add the spinach and mix together with the garlic until wilted. Add in the chopped artichoke hearts and mix thoroughly with salt and pepper.
    4. When everything is mixed together, mix in the non-dairy cream cheese.
    5. Add Dibble Sour Cream to the pan, cook everything together for 2-3 minutes.
    6. Sprinkle the breadcrumbs on top and broil in the oven for 6-8 minutes until they began to develop a nice golden brown colour.
    7. Take it out of the oven and let it cool down slightly, then serve with some sliced baguette.

    8. Enjoy!

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