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Simple vegan spinach dip perfect for an appetizer on any occasion!
Creamy Vegan Spinach Dip
Vegetables are best served in a creamy, indulgent dip, amiright?!
Pretty much all holidays growing up featured spinach dip as an appetizer. And it was usually served cold in a bread bowl, mmm.
(If you’re looking for a warm dip, I highly recommended this creamy hot broccoli dip.)
The best part about a cold dip is that you don’t need to make room for your oven next to the stuffing and green bean casserole and vegan roast. We’ll simply be sauteing some onions, garlic, and spinach in a pan before mixing it into a mixture of vegan cream cheese and mayo.
You can make your own cream cheese with cashews, or buy some 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 – which isn’t necessarily a bad thing! I have used both homemade vegan cream cheese and GoVeggie to make this recipe and LOVED each version, so it’s up to you!
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.
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.) Plus, you can cube up the bread you cut out to make the hole and dip ’em!
Of course, you can also just serve it in a bowl.
Serve spinach dip with carrots, celery, bell peppers, bread cubes, crackers, tortilla chips, etc!
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. 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.
Vegan Spinach Dip
- 2 tsp oil – for pan
- 1 small onion – white or yellow, chopped
- 5 cloves garlic – minced
- 6 oz fresh baby spinach – chopped roughly
- 1½ cup vegan cream cheese – (12 oz)
- ½ cup vegan mayo
- ¼ teaspoon paprika
- salt to taste
- pepper to taste
- In a large pan, heat up the oil on medium heat.
- Add in the chopped onion and saute until translucent.
- Stir in the garlic and saute for another minute.
- 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.
- Mix together the cream cheese, mayo, and 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. Serve cold in a dish or bread bowl.