This Vegan Spinach Dip tastes JUST as good as your grandma’s, but without any dairy involved! Bring it to your next event to wow your family and friends.
Growing up, my mom used to make the BEST Spinach Dip for our family gatherings. And by “best,” I mean the store-bought powder mix. But hey, that stuff was tasty!
I don’t miss many non-vegan foods, but I did miss that dip. Until now!
Thanks to a few plants, some vegan alternatives, and a fresh bread bowl of Pumpernickel bread, I no longer have those cravings. Oh yeah, and did I mention this dip takes less than 15 minutes to make?! Game. Changer.
I tested this recipe a few times before publishing it here on the blog, and I’m going to provide you with two different dip variations because of this. If you’d like your dip to be a little more chunky, I would suggest making the “cream” in your blender, and then using a food processor to finely dice your veggies. If you’d like it to be more smooth (which is more traditional), just add all of the base veggies to a blender and you’re good to go!
However you choose to make it, I sincerely hope you love it as much as I do. It feels really special to be able to re-create some of my favorite childhood snacks in a more compassionate (and healthy!) manner.
A Few Final Thoughts:
- You can serve this dip hot, cold, in a bread bowl, or with some carrots and gluten free crackers on the side.
- I would strongly recommend using Kite Hill Cream Cheese for this recipe. It’s oil-free, made from almonds, and is the most authentic Vegan Cream Cheese I have ever tasted!
- This recipe makes a large portion of dip; if you’re just making it for yourself, I would suggest cutting it in half
BEST EVER Homemade Vegan Spinach Dip
This Vegan Spinach Dip tastes JUST as good as your grandma's, but without any dairy involved! Bring it to your next event to wow your family and friends.
- 1/2 block Silken Tofu
- 8 oz. Vegan Cream Cheese (I recommend Kite Hill)
- 1/2 cup Vegetable Broth
- 1/2 tbsp Tomato Paste
- 1 Leek, white portion only
- 1 Small Carrot
- 1 Shallot
- 8 oz. can of Water Chestnuts diced (5 oz. Net Weight)
- 16 oz. Frozen Chopped Spinach, thawed and drained completely
- 3/4 tsp Salt, plus more to taste
For a Chunky Dip:
Blend the Tofu, Cream Cheese, Vegetable Broth, and Tomato Paste together in a blender until smooth. Using a Food Processor, pulse the Leek, Carrot, and Shallot until very finely diced. Transfer all ingredients into a medium pot and follow remaining directions below.
For a Smoother (Traditional) Dip:
Toss the first 7 ingredients into a blender and blend until smooth and creamy. Transfer this mixture into a medium pot.
Add the diced Water Chestnuts and drained Spinach (make sure it is very dry!) to the pot and put the heat on high. Once the mixture begins to simmer, reduce the heat to low and cook for 8 minutes, stirring frequently.
Season with salt to taste, and serve as desired -- this dip is great both hot and cold!
I would highly suggest using Kite Hill's Plain Cream Cheese for this recipe. It is the most realistic Vegan Cream Cheese I have ever tried!
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