This creamy hot vegan spinach dip is a tasty, garlicky dip that makes snack time a treat. Serve it with tortilla chips, potato chips, crackers, or veggies, and enjoy! This dip is so good when served warm but can be served cold, too.
Serve this dip with air fryer tortilla chips.
If you haven’t noticed, I love a good dip. In fact, my Best Vegan Dips and Sauces continues to be a popular post! I think that’s a sign you like them too!
The thing is, vegan veggie dips are so versatile. You can take vegan dips to parties, book reading club, or even just to have around for a Tuesday evening pre-dinner snack.
I mean, come on…Vegans can’t live on smoothies and granola alone!
That’s why I came up with this delicious easy vegan spinach veggie dip recipe.
Why This Recipe is a Winner
- Using frozen spinach keeps this recipe easy to make, while infusing lots of spinach color and flavor
- A combination of vegan cream cheese and tofu makes this dip so creamy
- Cooking onions in vegan butter adds a rich, buttery flavor, just perfect for dipping.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Frozen spinach
- Vegan butter — Any storebought vegan butter or margarine will do, or you can make your own dairy-free butter.
- Green onions
- Garlic cloves — You can use fresh garlic cloves or tender cloves from garlic confit.
- Vegan cream cheese
- Extra-firm tofu — That’s right. This is a vegan spinach tofu dip. But I promise you won’t even notice it.
- Vegan mayo
- Salt & pepper
How to Make Vegan Spinach Dip
If you’re wondering how to make spinach dip, you’ve come to the right place! It’s easy to make this vegan party dip by following these steps:
- Prepare the spinach by placing the thawed frozen spinach in a dish towel and squeezing to remove as much liquid as possible.
- Prepare the sauce by cooking vegan butter in a saucepan with chopped green onions.
- Add the chopped garlic and cook for another minute or so.
- Stir in the spinach, vegan cream cheese, vegan mayo, salt, and pepper.
- Prepare the Tofu by placing it in a food processor and pulse until mostly smooth.
- Add the spinach mixture and pulse in several short bursts to break the spinach up into smaller bits. Don’t overdo it here or you’ll have one big, green mass! The goal is to have the spinach marbleized in the dip.
Not only is this a delicious spinach spread, but it’s also gluten-free, too. Serve this as either a hot or cold spinach dip. It’s delicious either way!
Keep this dip in a sealed container in your fridge for up to 5 days or up to 2 months in a freezer.
The Science Behind Dipping
Did you know there’s a proper way to drive that chip into a bowl of dip? The thing is, dipping can get messy if it’s not done right. Who wants to leave an embarrassing half a chip in the middle of the dip bowl? And then there’s the whole double dipping fiasco!
When using a triangular tortilla chip, I recommend breaking it into pieces. You can’t put the whole thing in your mouth without looking like some kind of starving island survivalist anyway.
However, if you are looking at a bowl of vegan spinach dip and ready for a full mouthful, experts recommend dipping with one edge of the triangle going into the dip. That way you’re holding on to the two-triangular side and the weight of the dip won’t crack the tortilla chip.
That said, just skip the whole triangular tortilla chip dilemma and buy the rounded scoop ones instead!
Homemade Spinach Dip Bread Bowls
Or you can ditch the tortilla chip and serve this spinach dip in bread bowls. To do that, carve out the middle of a round loaf of sourdough bread and fill it with the dip.
Then tear up the pieces of bread scooped out of the center and have those ready for dipping. Serve vegan spinach dip in bread for a perfect party dip.
Vegan Spinach Dip
- 1 10 ounce package frozen spinach, thawed
- 2 tablespoons vegan butter
- 2 stalks green onion , finely chopped
- 2 cloves garlic , peeled and chopped
- 6 tablespoons vegan cream cheese
- ⅓ cup vegan mayo
- ½ teaspoon sea salt
- pinch freshly ground black pepper
- 1 cup extra-firm tofu
- Once the spinach has thawed, wrap it in a dishtowel, and stand over the sink and squeeze the spinach to drain as much liquid out of it as possible. Set aside.
- Place the vegan butter in a saucepan over medium heat. Sauté chopped green onions until tender, 3 to 5 minutes. Reduce heat to medium and add the chopped garlic and cook for another minute or so. Add the spinach, vegan cream cheese, vegan mayo, salt, and pepper. Stir to combine.
- Add the tofu to the food processor and pulse until mostly smooth. Add the spinach mixture and pulse several times to combine and break up the spinach into smaller pieces.
- Serve this with chips and crackers. This will last in a sealed container in your fridge for up to 5 days or up to 2 months in a freezer.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2018 and was updated to include new photos, new text, and an updated recipe in 2021.