Easy Vegan Spinach Dip
A classic crowd-pleaser, perfect for any gathering. It tastes just like the original but is entirely plant-based (no one will know it's vegan)! A delicious make-ahead party appetizer, it’ll have everyone coming back for more. Serve it in a pumpernickel or sourdough bread bowl, or in your favorite serving dish with bread, crackers, or veggies for dipping.
My Notes:
Servings:
Ingredients
- 1 round loaf(s) of pumpernickel or sourdough bread (optional for a bread bowl)
- 1 tablespoon(s) olive oil
- 1 small yellow onion chopped
- 4 clove(s) garlic minced or pressed
- 5 oz(s) fresh spinach chopped (or 5 oz frozen spinach, thawed and squeezed well)
- 8 oz(s) (1 cup or 227 g) vegan cream cheese
- 1 cup(s) plain vegan yogurt or vegan sour cream
- 3 tablespoon(s) nutritional yeast
- 1 1/2 teaspoon(s) vegetable broth powder
- 1/2 teaspoon(s) salt or to taste
- 1/4 teaspoon(s) black pepper or to taste
- 1 can(s) (8 oz/ 227g) water chestnuts drained and chopped (optional, for added crunch)
- A pinch(s) of smoked or sweet paprika (optional for garnish)
Instructions
- Prepare the Bread Bowl: Use a bread knife to slice off the top of the round loaf. Run the knife in a circle around the inside edge, leaving a 1-inch border. Pull out the center pieces to create a bowl shape, tearing them into bite-sized pieces for dipping. Cut the reserved top into bite-sized pieces as well.
- Sauté the Vegetables: In a skillet, heat the olive oil over medium-high heat. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes. Add the spinach, stirring occasionally until wilted, about 2-3 minutes. Remove from heat and set aside.
- Mix the Creamy Base: In a mixing bowl, combine the vegan cream cheese, vegan yogurt, nutritional yeast, vegetable broth powder, salt, and pepper. Use a stand or hand mixer to whip until smooth and fluffy. If you don’t have a mixer, you can whisk by hand until creamy.
- Combine: Fold the sautéed spinach mixture and chopped water chestnuts into the creamy base. Stir until well combined. Taste and adjust seasonings if needed.
- Fill the Bread Bowl: Spoon the spinach dip into the hollowed-out bread loaf. Arrange the reserved bread pieces around the loaf for dipping. Serve immediately, or, for a warm dip, place the filled loaf in an oven-safe dish and bake at 350°F (175°C) for 10-12 minutes, until just warmed through but not hot, so it doesn’t melt.
- Serving Suggestions: This dip can be refrigerated for up to 3 days, though the bread bowl is best served fresh. Enjoy it as a dip, with bread, veggies, or crackers, or use it as a spread for wraps and sandwiches. You can also thin it out slightly to use as a creamy spinach pasta sauce.
Notes
Gluten-Free: To make this gluten-free, skip the bread bowl and serve the dip with gluten-free bread, tortilla chips, gluten-free crackers, or fresh veggies.
Oil-Free: For an oil-free version, make your own vegan cream cheese using my recipe and simply omit the coconut oil. When sautéing the veggies, use water or vegetable broth instead of olive oil.
Nutrition
Serving: 1 serving not including the bread bowl (recipe makes 10 servings) | Calories: 110kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.03mg | Sodium: 297mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1330IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg
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