Author: This Easy Vegan Spinach Dip is a classic crowd-pleaser, perfect for any gathering. It tastes just like the original but is entirely plant-based and gluten-free (no one will know it's vegan)! A delicious make-ahead party appetizer, it'll have everyone coming back for more. Serve it in a pumpernickel or sourdough bread bowl, or in your favorite serving dish with bread, crackers, or veggies for dipping.
This vegan spinach dip is incredibly creamy and luscious, yet so simple to make! Just sauté the onions, garlic, and spinach, whip up the creamy base made from vegan cream cheese, vegan yogurt, and seasonings, and mix it all together with some added crunch from water chestnuts if you like. That's it! It's one of those dishes that's perfect for any occasion, whether you're hosting a holiday get-together or craving a fun snack for a weekend movie night. Everyone loves this classic for a reason!
Why This Vegan Spinach Dip Is a Total Crowd-Pleaser
- Tastes just like the classic: Even without the dairy, it's creamy, savory, and packed with that irresistible spinach dip flavor.
- Perfect for entertaining: Everyone loves this dip at parties and it's easy to make ahead too.
- A multitasker: This vegan spinach dip also makes an excellent spread for wraps, sandwiches, or even a creamy pasta sauce if you thin it out a bit.
Ingredients for Vegan Spinach Dip
- Round Loaf of Bread: Optional, for making a bread bowl. Choose a hearty bread like pumpernickel or sourdough to ensure it holds its shape well. If you're gluten-free, check the recipe notes for other options.
- Onion, Garlic, and Olive Oil: These aromatics bring depth and savory flavor to the dip.
- Spinach: I preferred fresh spinach, but frozen spinach works well too. Be sure to thaw and squeeze out any excess moisture if using frozen.
- Vegan Cream Cheese: You can use store-bought dairy-free cream cheese or make your own using my recipe. I used Violife brand this time, but any plant-based cream cheese works perfectly here.
- Vegan Yogurt or Sour Cream: Traditionally, mayonnaise is used in this dip, but I prefer using yogurt or sour cream for a lighter, creamier texture with a fresher taste. You can also substitute with vegan mayo if you like.
- Nutritional Yeast: Adds a subtle cheesy flavor. Omit if you prefer or sub with vegan parmesan cheese.
- Vegetable Broth Powder: The traditional recipes use Knorr vegetable soup mix, but you can use vegetable broth powder for that same pop of flavor. You can also substitute with vegetable bouillon powder or paste, but make sure it's well mixed for even flavor.
- Water Chestnuts: These add a satisfying crunch and contrast in texture. While optional, I highly recommend adding them because they are my favorite part of the dip!
How to Make Vegan Spinach Dip
- Prepare the Bread Bowl: Use a bread knife to slice off the top of the round loaf. Run the knife in a circle around the inside edge, leaving a 1-inch border. Pull out the center pieces to create a bowl shape, tearing them into bite-sized pieces for dipping. Cut the reserved top into bite-sized pieces as well.
- Sauté the Vegetables: In a skillet, heat the olive oil over medium-high heat. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes. Add the chopped spinach, stirring occasionally until wilted, about 2-3 minutes. Remove from heat and set aside.
- Mix the Creamy Base: In a mixing bowl, combine the vegan cream cheese, vegan yogurt, nutritional yeast, vegetable broth powder, salt, and pepper. Use a stand or hand mixer to whip until smooth and fluffy. If you don't have a mixer, you can whisk by hand until creamy.
- Combine: Fold the sautéed spinach mixture and chopped water chestnuts into the creamy base. Stir until well combined. Taste and adjust seasonings if needed. Spoon the vegan cold spinach dip into the hollowed-out bread loaf.
Tips and Variations
- Make it ahead: This dip tastes even better after a few hours in the fridge as the flavors meld together.
- Make it oil-free: Sauté the vegetables in a splash of broth or water instead of oil.
- Warm it up: For a warm dip, place the filled loaf in an oven-safe dish and bake at 350°F (175°C) for 10-12 minutes, until just warmed through but not hot, so it doesn't melt.
Serving Suggestions
Enjoy this recipe as a dip, with bread, fresh vegetables, pita chips, or crackers, or use it as a spread for wraps and sandwiches. You can also thin it out slightly to use as a creamy spinach pasta sauce.
Storage
- Refrigerator: Store leftover vegan spinach dip in an airtight container in the fridge for up to 3 days.
- Make-Ahead Tip: Prepare the dip a day ahead and refrigerate until ready to serve. If using a bread bowl, assemble just before serving for the best texture.
If you try this vegan spinach dip, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Spinach Dip
A classic crowd-pleaser, perfect for any gathering. It tastes just like the original but is entirely plant-based (no one will know it's vegan)! A delicious make-ahead party appetizer, it'll have everyone coming back for more. Serve it in a pumpernickel or sourdough bread bowl, or in your favorite serving dish with bread, crackers, or veggies for dipping.
Servings:
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Ingredients
- 1 round loaf of pumpernickel or sourdough bread, (optional for a bread bowl)
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 5 oz fresh spinach, chopped (or 5 oz frozen spinach, thawed and squeezed well)
- 8 oz (1 cup or 227 g) vegan cream cheese
- 1 cup plain vegan yogurt, or vegan sour cream
- 3 tablespoons nutritional yeast
- 1 ½ teaspoon vegetable broth powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 can (8 oz/ 227g) water chestnuts, drained and chopped (optional, for added crunch)
- A pinch of smoked or sweet paprika, (optional for garnish)
Instructions
- Prepare the Bread Bowl: Use a bread knife to slice off the top of the round loaf. Run the knife in a circle around the inside edge, leaving a 1-inch border. Pull out the center pieces to create a bowl shape, tearing them into bite-sized pieces for dipping. Cut the reserved top into bite-sized pieces as well.
- Sauté the Vegetables: In a skillet, heat the olive oil over medium-high heat. Add the onion and garlic, and sauté until the onion begins to brown, about 5 minutes. Add the spinach, stirring occasionally until wilted, about 2-3 minutes. Remove from heat and set aside.
- Mix the Creamy Base: In a mixing bowl, combine the vegan cream cheese, vegan yogurt, nutritional yeast, vegetable broth powder, salt, and pepper. Use a stand or hand mixer to whip until smooth and fluffy. If you don't have a mixer, you can whisk by hand until creamy.
- Combine: Fold the sautéed spinach mixture and chopped water chestnuts into the creamy base. Stir until well combined. Taste and adjust seasonings if needed.
- Fill the Bread Bowl: Spoon the spinach dip into the hollowed-out bread loaf. Arrange the reserved bread pieces around the loaf for dipping. Serve immediately, or, for a warm dip, place the filled loaf in an oven-safe dish and bake at 350°F (175°C) for 10-12 minutes, until just warmed through but not hot, so it doesn't melt.
- Serving Suggestions: This dip can be refrigerated for up to 3 days, though the bread bowl is best served fresh. Enjoy it as a dip, with bread, veggies, or crackers, or use it as a spread for wraps and sandwiches. You can also thin it out slightly to use as a creamy spinach pasta sauce.
Notes
Gluten-Free: To make this gluten-free, skip the bread bowl and serve the dip with gluten-free bread, tortilla chips, gluten-free crackers, or fresh veggies.
Oil-Free: For an oil-free version, make your own vegan cream cheese using my recipe and simply omit the coconut oil. When sautéing the veggies, use water or vegetable broth instead of olive oil.
Nutrition
Serving: 1 serving not including the bread bowl (recipe makes 10 servings) | Calories: 110kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 0.03mg | Sodium: 297mg | Potassium: 141mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1330IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg
EB says
Never made this before and it is fabulous. I loved it and so did my non-vegan family.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful! I'm so happy you and your family loved it. Thank you for the review EB 🙂
Kay says
Do you think this might be good as a potato salad instead of putting it in the bread bowl?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kay, you could definitely use this as a dressing for potato salad, or have a bowl of the spinach dip and dip cooked baby potatoes or smashed potatoes into it. Yum!