Vegan spinach dip, a plant-based version of a classic dip. It’s made with just 9 ingredients, so delicious, creamy, cheesy and really easy to make.
vegan spinach dip
I’m a huge dip lover, I like them hot or cold, with bread, tortilla chips, crudités, you name it! I’ve wanted to make this recipe for so long (among a vegan caramelized onion dip I will share with you guys soon) and it’s spectacular.
Some spinach dip recipes call for sour cream or even mayo, but I prefer to omit them and make a simpler version using just vegan cream cheese. This way the dip is healthier and also lower in fat.
The ingredients are easy to get and can be found at any supermarket, except maybe the cheese, but nowadays vegan cheeses are everywhere and you can always make our recipe.
This is the perfect appetizer for any occasion: Thanksgiving, Christmas, parties, and you can even make it on a daily basis because it’s a simple recipe, that only requires a skillet and is ready in 20 minutes.
vegan spinach dip ingredients
- Frozen spinach – Be careful to thaw and squeeze out all the liquid. This step is really important.
- Garlic
- Onion
- Flour – I used brown rice flour, but any type of flour will do.
- Vegan cream cheese – Feel free to use store-bought or make your own vegan cream cheese at home.
- Plant milk – Unsweetened plant milk works best for this recipe, but any type of milk is okay. I used soy milk because it makes the dip creamier than other milks (almond, cashew or any other nut milks are also a great choice).
- Nutritional yeast
- Salt – I always use Himalayan pink salt, but any type of salt is okay.
- Ground black pepper – Fresh ground black pepper tastes best, but I find store-bought more convenient and also easier to measure with a teaspoon.
tips to make vegan spinach dip
- I used a skillet, but it can also be made in a saucepan or a pot if you want. I’m obsessed with my new cast iron skillets (I’ve bought 3 different sizes: 12, 9 and 6 inch and I’m using them all the time). Then you can serve the dip in the same skillet you made it or in a bowl, you choose!
- Extra virgin olive oil is my favorite oil to make this recipe, but any other oil will do. If you prefer to omit the oil, just use water, broth or any liquid you have on hand.
- Best when fresh, feel free to reheat it in a skillet over medium or medium-high heat until it’s hot. Another way to reheat it is using a cast iron skillet or a baking dish and baking the dip in the oven.
- Once the dip is ready, feel free to add some vegan Parmesan cheese on top before serving to give it a more intense cheesy flavor. To make it even better, bake at 350ºF or 180ºC for 5 to 10 minutes after adding the Parmesan cheese.
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Vegan Spinach Dip
Ingredients
- 10 oz frozen spinach, thawed and squeezed out of any liquid
- 2 cloves of garlic, minced
- ½ onion, finely chopped
- 1 tablespoon flour, I used brown rice flour
- 8 oz vegan cream cheese
- ¼ cup unsweetened plant milk of your choice, I used soy milk
- 2 tablespoon nutritional yeast
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Heat some oil in a skillet (if you don’t consume oil, just use some water or vegetable stock instead), add the garlic and onion and cook over medium-high heat until golden brown, stirring occasionally.
- Add the flour and cook for 1-2 minutes, stirring frequently.
- Add the vegan cream cheese and cook until it’s completely melted.
- Finally, add the rest of the ingredients (spinach, milk, nutritional yeast, salt and pepper), stir and cook for 2 more minutes.
- Serve immediately in a skillet or a bowl with toasted bread slices (gluten-free if needed), crackers, tortilla chips, crudités or whatever you want.
- Keep leftovers in a sealed container in the fridge for 4-5 days.
Annie says
This recipe is wonderful! Thank you for sharing!
Iosune Robles says
Hi Annie! Thank you so much 🙂
Sandy Holdren says
Delicious!!!
Iosune Robles says
Hi Sandy! I'm so glad you liked it 🙂
Nancy J Green says
Made our own cashew cream cheese to make this dip...so good I was eating it by the spoonful. Also used fresh spinach which I cooked and proceed. Will definitely make it again.
Iosune Robles says
Hi Nancy! Thanks for your kind words 🙂
JJ says
Made this for Christmas day, tomorrow, and of course, I can't keep my tasters out of it. This is delicious! So easy to make! 5*****
Iosune Robles says
Hi! So glad you liked it ☺️
Daysen says
Delicious! But way too much spinach. I’d say half the spinach. Or double the recipe and not the spinach.
Iosune Robles says
Hi! Thanks for your kind comment ☺️
Gloria APPLEBY says
Hi. Did a practice trial to perhaps serve at Thanksgiving for my vegan son-in-law. I found it needed much more liquid than indicated and wondered if it really needed the flour? In the end, added more nutritional yeast to give it more zing. Instead, I think I will try to convert my standard onion soup spinach dip to vegan. I would give this a 3 out of 5. Hope it freezes!
Iosune Robles says
Hi Gloria! I'm so sorry! Have you finally used the flour? It is important to add it! Maybe next time, you can make this recipe following the video-recipe 🙂 It will be easier to make!
Alex says
So delicious! I made this stovetop because I don’t have a cast iron skillet and it’s great and I puréed the onions with a little vegetable broth in a food processor before cooking with the garlic. I’ll definitely make this again!
Irene Yang says
what if i don't add nutritional yeast? Would it make a lot of difference
Iosune Robles says
Hello Irene, don't worry if you don't add nutritional yeast. It tastes similar to cheese and that's why sometimes it is used. Feel free to don't use it!
Hope you enjoy the recipe 🙂
Meghan says
Wow DELICIOUS!!!
Iosune says
Hi Meghan! Thanks a lot 🙂
Nikki says
This was a hit as a holiday appetizer. No one noticed it was vegan. Will definitely make again:)
Iosune says
Hi Nikki! I'm so happy to hear that 🙂 Have a nice day!