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.
- 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.
looking for more dip recipes?
- Vegan Spinach and Artichoke Dip
- Easy Guacamole Dip
- 5-Minute Lentil Dip
- Muhammara (Red Pepper and Walnut Dip)
- Vegan Queso Chorizo 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!
- 10 oz frozen spinach (285 g), thawed and squeezed out of any liquid
- 2 cloves of garlic, minced
- 1/2 onion, finely chopped
- 1 tbsp flour, I used brown rice flour
- 8 oz vegan cream cheese (225 g)
- 1/4 cup unsweetened plant milk of your choice (65 ml), I used soy milk
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 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.
- Recipe inspired by Laura in the Kitchen.
- Serving Size: 1/4 of the recipe
- Calories: 221
- Sugar: 1 g
- Sodium: 428 mg
- Fat: 17.8 g
- Saturated Fat: 8.6 g
- Carbohydrates: 9.5 g
- Fiber: 3.1 g
- Protein: 6.7 g