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Vegan Spinach Dip

This easy and creamy Vegan Spinach Dip made with garlic, onion, dairy-free cream cheese and fresh spinach, is a crowd-pleasing and sharable appetizer.

Vegan spinach dip in a bread bowl surrounded by bread cubes for dipping.

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If you ask me, vegetables are best served in a creamy, indulgent dip! And this creamy dairy-free spinach dip is my go-to appetizer, especially for the holidays. Say hello to your new favorite vegan Thanksgiving appetizer!

The best part about making a cold dip like this recipe is that you don’t need to make room for your oven next to the stuffing and green bean casserole and vegan roast. This dip is a simple matter of sauteing onions, garlic, and spinach in a pan before mixing it into a mixture of vegan cream cheese and mayo.

A bowl of spinach dip waiting to mixed up


Here’s what you need to make this simple, veggie-packed vegan dip:

  • Cream cheese. You can make your own cream cheese with cashews, or buy it from the store. Pretty much all grocery stores carry vegan cream cheese now! GoVeggie is the brand at my local Kroger, and it’s delicious. Miyoko’s makes an excellent cream cheese but keep in mind it is cultured so it’ll give your dip some tang. I have used both homemade vegan cream cheese and GoVeggie to make this recipe and LOVED each version, so it’s up to you!
  • Vegan mayo. There are also some excellent vegan mayo brands at the store. My favorites are Just Mayo and Hellman’s.
  • Spinach. I like fresh, but you can also use frozen spinach for this dip.
  • Oil. Use olive oil or canola to saute your veggies.
  • Onion and garlic for rich allium flavor.
  • Paprika. I like to add a pinch for some warmth and punch in this creamy dip.
Dairy-free spinach dip all mixed up in a white bowl with a gold spoon.

Commonly Asked Questions

Can I Make Spinach Dip Ahead of Time?

Absolutely! You can make the entire recipe and store in the fridge. Spinach dip will last in the fridge for about 3 days. I would NOT recommend freezing this dip.

However, it is a great make-ahead recipe for holiday entertaining. You can serve it cold, at room temperature, or warm it a bit in the microwave to serve.

How Can I Serve Spinach Dip?

My favorite way to serve spinach dip is in a bread bowl. It makes for a lovely presentation. (Psst…and when the dip is pretty much gone and the guests are done, I love to rip off pieces of the bread bowl and munch away.)

Tip: When making a bread bowl, cube the bread you remove and serve it alongside the dip.

What goes well with spinach dip?

Serve spinach dip with carrots, celery, bell peppers, bread cubes, crackers, tortilla chips, or any of your favorite dunkable treats.

I love pairing it with my Vegan Pretzel Bites too!

Can I Use Frozen Spinach Instead of Fresh?

I use fresh spinach because I prefer the flavor. However, if you don’t mind either way or can only find frozen, you can definitely use frozen spinach.

To make the dish with frozen spinach: thaw the spinach out (this can be done quickly by running cool water over it in a mesh strainer) then squeeze out any excess water. Substitute about 3/4 cup of the thawed frozen spinach.

Cold vegan spinach dip in a bread bowl.

Looking for more vegan dips? Check out this list. If you’re looking for a warm dip, try Vegan Spinach Artichoke Dip.

Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

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Bread bowl of spinach dip on a wooden board

Vegan Spinach Dip

Karissa Besaw
Delicious, creamy vegan spinach dip made with fresh baby spinach.
4.98 from 105 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine American, Vegan
Servings 12
Calories 195 kcal


  • 2 teaspoons oil
  • 1 small white or yellow onion chopped
  • 5 cloves garlic minced
  • 6 ounces fresh baby spinach chopped roughly
  • cup vegan cream cheese (12 ounces)
  • ½ cup vegan mayo
  • ¼ teaspoon paprika
  • salt to taste
  • pepper to taste


  • In a large pan, heat up the oil on medium heat.
    2 teaspoons oil
  • Add in the chopped onion and saute until translucent.
    1 small white or yellow onion
  • Stir in the garlic and saute for another minute.
    5 cloves garlic
  • Add the baby spinach to the pan, folding in a handful at a time so the pan isn't too overcrowded, and cook until wilted. Set aside and let cool.
    6 ounces fresh baby spinach
  • Mix together the cream cheese, mayo, and paprika.
    1½ cup vegan cream cheese, ½ cup vegan mayo, ¼ teaspoon paprika
  • Fold the cooled spinach into the cream cheese mixture. If the mixture is too thick for your preference, add in a tablespoon of non-dairy milk at a time until it's reached your desired consistency.
  • Season with salt and pepper to taste. Serve cold in a dish or bread bowl.



Calories: 195kcalCarbohydrates: 7.5gProtein: 5gFat: 17g
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  1. 5 stars
    Made this for super bowl Sunday. So delicious! I added the juice of half a lemon and substituted shallots for the onion because it’s what I had on hand. No one knew it was vegan and everyone loved it! Thank you!

  2. 5 stars
    Really good! Only thing I’d do differently next time is I’d chop the spinach and I added some apple cider vinegar and lemon juice for some tanginess. It was a huge hit though.

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