This Simple Vegan Spinach Dip is a traditional crowd-pleaser, good for any gathering. It tastes identical to the unique however is fully plant-based and gluten-free (nobody will know it is vegan)! A scrumptious make-ahead celebration appetizer, it’ll have everybody coming again for extra. Serve it in a pumpernickel or sourdough bread bowl, or in your favourite serving dish with bread, crackers, or veggies for dipping.
This vegan spinach dip is extremely creamy and luscious, but so easy to make! Simply sauté the onions, garlic, and spinach, whip up the creamy base constructed from vegan cream cheese, vegan yogurt, and seasonings, and blend all of it along with some added crunch from water chestnuts in case you like. That’s it! Serve it instantly, or retailer it within the fridge for as much as 3 days as an ideal make-ahead appetizer.
It’s a type of dishes that’s good for any event—whether or not you’re internet hosting a vacation get-together or craving a enjoyable snack for a weekend film evening. Everybody loves this traditional for a purpose!
And when you in all probability gained’t have leftovers, this vegan spinach dip additionally makes a superb unfold for wraps, sandwiches, or perhaps a creamy pasta sauce in case you skinny it out a bit! Has spinach ever tasted higher?
INGREDIENTS:
This creamy vegan spinach dip is made with easy components that come collectively to create a traditional, crowd-pleasing appetizer.
Spherical Loaf of Bread: Non-obligatory for making a bread bowl. Select a hearty bread like pumpernickel or sourdough to make sure it holds its form effectively. In case you’re gluten-free, test the recipe notes for different choices.
Onion, Garlic, and Olive Oil: These aromatics carry depth and savory taste to the dip. In case you’re oil-free, test the recipe notes for options.
Spinach: I most well-liked contemporary spinach, however frozen spinach works effectively too. You should definitely thaw and squeeze out any extra moisture if utilizing frozen.
Vegan Cream Cheese: You need to use store-bought dairy-free cream cheese or make your personal utilizing my recipe. I used Violife model this time, however any plant-based cream cheese works completely right here.
Vegan Yogurt or Bitter Cream: Historically, mayonnaise is used on this dip, however I favor utilizing yogurt or bitter cream for a lighter, creamier texture with a brisker style. You may as well substitute with vegan mayo in case you like.
Dietary Yeast: Provides a refined tacky taste. Omit in case you favor or sub with vegan parmesan cheese.
Vegetable Broth Powder: The standard recipes use knorr vegetable soup combine, however you need to use vegetable broth powder for that very same pop of taste. You may as well substitute with vegetable bouillon powder or paste, however ensure it is effectively combined for even taste.
Water Chestnuts: These add a satisfying crunch and distinction in texture. Whereas optionally available, I extremely suggest including them as a result of they’re my favourite a part of the dip!
HOW TO MAKE THIS EASY VEGAN SPINACH DIP RECIPE:
Put together the Bread Bowl: Use a bread knife to slice off the highest of the spherical loaf. Run the knife in a circle across the inside edge, leaving a 1-inch border. Pull out the middle items to create a bowl form, tearing them into bite-sized items for dipping. Lower the reserved high into bite-sized items as effectively.
Sauté the Greens: In a skillet, warmth the olive oil over medium-high warmth. Add the onion and garlic, and sauté till the onion begins to brown, about 5 minutes. Add the chopped spinach, stirring sometimes till wilted, about 2-3 minutes. Take away from warmth and put aside.
Combine the Creamy Base: In a mixing bowl, mix the vegan cream cheese, vegan yogurt, dietary yeast, vegetable broth powder, salt, and pepper. Use a stand or hand mixer to whip till clean and fluffy. In case you don’t have a mixer, you’ll be able to whisk by hand till creamy.
Mix: Fold the sautéed spinach combination and chopped water chestnuts into the creamy base. Stir till effectively mixed. Style and modify seasonings if wanted.
Fill the Bread Bowl: Spoon the vegan chilly spinach dip into the hollowed-out bread loaf. Prepare the reserved bread items across the loaf for dipping. Serve instantly, or, for a heat dip, place the stuffed loaf in an oven-safe dish and bake at 350°F (175°C) for 10-12 minutes, till simply warmed by way of however not scorching, so it doesn’t soften.
Serving Options: This dip may be refrigerated for as much as 3 days, although the bread bowl is greatest served contemporary. Get pleasure from it as a dip, with bread, contemporary greens, pita chips, or crackers, or use it as a ramification for wraps and sandwiches. You may as well skinny it out barely to make use of as a creamy spinach pasta sauce.
This Vegan Spinach Dip is…
- Creamy and scrumptious
- Tastes identical to the traditional dip (you will not be capable of inform it is vegan!)
- Simple to make and may be prepped forward of time
Extra Traditional Vegan Appetizers To Strive:
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Bon appetegan!
Sam Turnbull.
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Simple Vegan Spinach Dip
A traditional crowd-pleaser, good for any gathering. It tastes identical to the unique however is fully plant-based (nobody will know it is vegan)! A scrumptious make-ahead celebration appetizer, it’ll have everybody coming again for extra. Serve it in a pumpernickel or sourdough bread bowl, or in your favourite serving dish with bread, crackers, or veggies for dipping.
Servings:
Components
- 1 spherical loaf of pumpernickel or sourdough bread, (optionally available for a bread bowl)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 5 oz contemporary spinach, chopped (or 5 oz frozen spinach, thawed and squeezed effectively)
- 8 oz (1 cup or 227 g) vegan cream cheese
- 1 cup plain vegan yogurt, or vegan bitter cream
- 3 tablespoons dietary yeast
- 1 ½ teaspoon vegetable broth powder
- ½ teaspoon salt, or to style
- ¼ teaspoon black pepper, or to style
- 1 can (8 oz/ 227g) water chestnuts, drained and chopped (optionally available, for added crunch)
- A pinch of smoked or candy paprika, (optionally available for garnish)
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Directions
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Put together the Bread Bowl: Use a bread knife to slice off the highest of the spherical loaf. Run the knife in a circle across the inside edge, leaving a 1-inch border. Pull out the middle items to create a bowl form, tearing them into bite-sized items for dipping. Lower the reserved high into bite-sized items as effectively.
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Sauté the Greens: In a skillet, warmth the olive oil over medium-high warmth. Add the onion and garlic, and sauté till the onion begins to brown, about 5 minutes. Add the spinach, stirring sometimes till wilted, about 2-3 minutes. Take away from warmth and put aside.
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Combine the Creamy Base: In a mixing bowl, mix the vegan cream cheese, vegan yogurt, dietary yeast, vegetable broth powder, salt, and pepper. Use a stand or hand mixer to whip till clean and fluffy. In case you don’t have a mixer, you’ll be able to whisk by hand till creamy.
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Mix: Fold the sautéed spinach combination and chopped water chestnuts into the creamy base. Stir till effectively mixed. Style and modify seasonings if wanted.
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Fill the Bread Bowl: Spoon the spinach dip into the hollowed-out bread loaf. Prepare the reserved bread items across the loaf for dipping. Serve instantly, or, for a heat dip, place the stuffed loaf in an oven-safe dish and bake at 350°F (175°C) for 10-12 minutes, till simply warmed by way of however not scorching, so it doesn’t soften.
-
Serving Options: This dip may be refrigerated for as much as 3 days, although the bread bowl is greatest served contemporary. Get pleasure from it as a dip, with bread, veggies, or crackers, or use it as a ramification for wraps and sandwiches. You may as well skinny it out barely to make use of as a creamy spinach pasta sauce.
Notes
Oil-Free: For an oil-free model, make your personal vegan cream cheese utilizing my recipe and easily omit the coconut oil. When sautéing the veggies, use water or vegetable broth as an alternative of olive oil.
Diet
Serving: 1 serving not together with the bread bowl (recipe makes 10 servings) | Energy: 110kcal | Carbohydrates: 7g | Protein: 4g | Fats: 9g | Saturated Fats: 2g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Ldl cholesterol: 0.03mg | Sodium: 297mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1330IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg
