Vegan Spinach Artichoke Dip with Mushroom "Bacon"

Happy Mushroom Monday!

Bacon! BACON! BACON!! Our country is obsessed with bacon! Rightfully so, there is a smoky, salty flavor that nothing else has. Or is there another option?! YES there is! Mushroom Bacon. I know what you’re thinking, how can mushrooms ever taste like bacon? Trust me on this one! 

I’ve posted a recipe for mushroom bacon before and since posting, I’ve had an amazing response from my loyal followers--they LOVE it! But, I’ve had a lot of questions on what to put it on and pair it with. Aside for the tradition BLT (sub mushroom bacon for the traditional bacon) and eating it hot out of the pan, there are so many great dishes that really compliment the smoky and salty flavor. Over the next few weeks I’m going to share with you the perfect pairings to my most beloved recipe: mushroom bacon!

Mushroom bacon is my secret to getting picky kids (and adults ha!) to eat more mushrooms. I’ve never met a person yet that doesn’t like mushroom bacon! So, if you’re looking for ways to get more veggies in your meals try mushroom bacon.

This cool and creamy spinach dip recipe pairs perfectly with the salty, crunchy mushroom bacon! The two opposite flavors pair for an amazingly delicious, low fat and plant based dip! It’s a super healthy and delicious veggie that will satisfy even the pickiest of omnivores. 

Let’s get started!

Vegan Spinach Artichoke Dip with Mushroom "Bacon"
Vegan Spinach Artichoke Dip with Mushroom "Bacon"
Vegan Spinach Artichoke Dip with Mushroom "Bacon"
Vegan Spinach Artichoke Dip with Mushroom "Bacon"

Vegan Spinach Artichoke Dip with Mushroom "Bacon"

Serves 6-8


  • 8 ounces white button mushrooms (cleaned and diced)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon olive oil
  • 1 teaspoon liquid smoke
  • 1/2 large yellow onion (diced)
  • 3 cloves garlic (crushed)
  • 5 ounces fresh spinach
  • 16 ounces firm tofu (drained)
  • 1/2 cup nutritional yeast
  • 1 Tablespoon raw apple cider vinegar
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup almond milk
  • 14 ounce can artichoke hearts (drained and chopped)


  1. Heat a large skillet over medium heat. Add diced mushrooms, soy sauce, liquid smoke, and oil. Stirring often, cook 8-10 minutes or until all liquid is absorbed and mushrooms brown. Set aside. 
  2. In a large saucepan, sauté onions over medium heat for 5 minutes or until translucent. Add in garlic and fresh spinach and sauté for another 3 minutes or until the spinach is wilted. Set aside.
  3. In a food processor or blender combine tofu, nutritional yeast, apple cider vinegar, salt, pepper, and milk. Blend until smooth.
  4. Add tofu mixture to saucepan with onion and spinach. Add in chopped artichokes and stir to combine. Cook over low heat to warm.
  5. Serve with mushroom bacon sprinkled on top and your favorite tortilla chips or pita bread!   

This recipe is beyond delicious. I seriously can't wait for you to try this one out! Serve it as the perfect appetizer for family and friends at your next party or just before a Monday night dinner at home! So easy and delicious you'll want to make this one all the time! Try it out and let me know what you think by commenting below <3

With Health and Happiness,

Nickole Swensen