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    Home > Recipes > Appetizers

    Vegan Spinach Dip

    Published: Oct 26, 2018 · Modified: Jan 30, 2023 by Iosune · This post may contain affiliate links · 45 Comments

    Jump to Recipe Print Recipe

    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 Dipvegan 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 Recipe

    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.

    Spinach Dip Recipe

    looking for more dip recipes?

    • Vegan Spinach and Artichoke Dip
    • 5-Minute Lentil Dip
    • Muhammara (Red Pepper and Walnut Dip)

    did you make this vegan spinach dip recipe?

    Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

    Spinach Dip

    📖 Recipe

    Vegan Spinach Dip

    Vegan Spinach Dip

    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.
    4.93 from 14 votes
    PRINT PIN RATE
    Course: Appetizer, Christmas, Vegan Thanksgiving
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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
    Prevent your screen from going dark

    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.

    Notes

    • Recipe inspired by Laura in the Kitchen.

    Nutrition

    Serving: 1serving | Calories: 221kcal | Carbohydrates: 9.5g | Protein: 6.7g | Fat: 17.8g | Saturated Fat: 8.6g | Sodium: 428mg | Fiber: 3.1g | Sugar: 1g
    Tried this recipe?Let us know how it was!

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    8.0K shares

    Reader Interactions

    Comments

    1. Annie says

      March 20, 2022 at 2:33 am

      5 stars
      This recipe is wonderful! Thank you for sharing!

      Reply
      • Iosune Robles says

        March 21, 2022 at 11:23 am

        Hi Annie! Thank you so much 🙂

        Reply
    2. Sandy Holdren says

      March 04, 2022 at 5:52 pm

      5 stars
      Delicious!!!

      Reply
      • Iosune Robles says

        March 07, 2022 at 10:09 am

        Hi Sandy! I'm so glad you liked it 🙂

        Reply
    3. Nancy J Green says

      February 20, 2021 at 2:14 am

      5 stars
      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.

      Reply
      • Iosune Robles says

        February 22, 2021 at 8:19 am

        Hi Nancy! Thanks for your kind words 🙂

        Reply
    4. JJ says

      December 25, 2020 at 5:18 am

      5 stars
      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*****

      Reply
      • Iosune Robles says

        December 28, 2020 at 9:46 am

        Hi! So glad you liked it ☺️

        Reply
    5. Daysen says

      December 24, 2020 at 11:53 pm

      4 stars
      Delicious! But way too much spinach. I’d say half the spinach. Or double the recipe and not the spinach.

      Reply
      • Iosune Robles says

        December 28, 2020 at 9:46 am

        Hi! Thanks for your kind comment ☺️

        Reply
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    Hi, I'm Iosune! Welcome to Simple Vegan Blog, your go-to source for tasty and hassle-free plant-based recipes that everyone can enjoy, whether you're vegan or not. Explore a variety of easy-to-make dishes perfect for everyday cooking.

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