looking for an easy appetizer that would be perfect for the big game or valentine’s day? you need to make this incredibly easy vegan spinach dip!
I love this vegan spinach dip because it is creamy, delicious, a little bit lighter, and a small batch! Realistically, this spinach dip would serve 2 people but I think you could get 3 to 4 small servings depending on what else you served this with. I have a recipe in my cookbook and on the blog for a large spinach & artichoke dip that is delicious but this is so great for me since I am only one person usually eating my recipes.
Fresh Spinach
In this recipe you will chop up a bunch of fresh spinach. I didn’t have any frozen on hand when I made this so if you have frozen you can use that too. However, I do like that when using fresh spinach it alleviates some prep work. You don’t need to squeeze out the water, you don’t need to microwave it ahead of time. It only takes about 30 seconds to chop up fresh spinach so it cuts down on prep time.
The Non-Dairy Subs
This recipe is going to call for 4 non-dairy substitutes. Let’s go over it!
- Vegan yogurt. Traditionally, vegan spinach dips tend to call for vegan mayo. Instead I went with a vegan Greek-style yogurt to help add in some extra protein, and keep this on the lighter side.
- Vegan cream cheese. My favorite vegan cream cheese is the Kite Hill one. I actually had chive cream cheese in the fridge so it worked out perfectly with this recipe. You can use an already flavored vegan cream cheese or just plain.
- Vegan sour cream. My favorite is Tofutti.
- Vegan mozzarella shreds. I had Vitalite on hand so that is what I used. I also like Violife, Follow Your Heart, Whole Foods 365.
Melty Vegan Cheese
In order to get nicely melted vegan cheese you need a steamy environment. There are a few ways to do that and they all involve covering the top of the dish you bake this in. My dad got me this cute little dish for Christmas and it worked perfectly for this recipe. It had a lid so it was easy to cover and pop in the oven. However, you can bake this in a large ramekin, small cast iron pan, glass baking dish. Anything is fine and then you can just cover it with foil. It will create the steam action needed to for melty vegan cheese on top.
More Appetizers!
Vegan Spinach Dip FAQ
- Can I leave out or sub one of the nondairy ingredients for each other? Since this is a creamy dish and all the ingredients do come together to help create the flavors I would suggest no. However, if you needed to I would say to up the vegan cream cheese first if you need to substitute it for something else.
- Is this gluten free? Yes.
- Is this nut free? It will depend on the brands you use. My vegan yogurt and vegan cream cheese are nut based.
- Is this soy free? It will depend on the brands you use. My vegan sour cream is soy based.
- How long does this last in the fridge? 1 to 2 days.
- Can this be made ahead of time? Yes, you can either make it and not bake it until right before serving or you can bake it and warm it up briefly before serving.
- Can this be frozen? Yes.
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Easy Vegan Spinach Dip
Ingredients
- 3 cups 85g fresh spinach, chopped
- 2.5 ounces 70g vegan yogurt
- 2 ounces 60g vegan sour cream
- 3 tablespoons 45g vegan cream cheese
- ½ cup 56g vegan mozzarella, divided
- ¼ teaspoon garlic powder
- Pinch salt and black pepper
Instructions
- Preheat oven to 350°F (176°C).
- In an oven safe bowl mix together all the ingredients (only use half of the vegan mozzarella save the rest for topping) until well incorporated and all the spinach is coated and creamy.
- Once it is all well incorporated smooth the top. Sprinkle the rest of the vegan mozzarella on top.
- Cover the spinach dip with a lid or foil and place in the oven for 25 minutes. Then remove the covering and broil on medium for 5 minutes until crispy and bubbly.
- Enjoy immediately with veggies, crackers, bread or whatever you like.
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