This Easy Vegan Spinach Dip is a creamy, garlicky dip that makes snack time a treat. Serve this vegan dip with tortilla chips, potato chips, crackers, or veggies and enjoy!
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, drips are just so versatile. They’re a favorite dish to take 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 dip. I created an easy way to make this vegan dip so you can enjoy it the same way we do.
How to Make Easy Vegan Spinach Dip
First, let’s look at the list of ingredients. We’re looking at fewer than 10 ingredients here, people. That makes this recipe very do-able.
- frozen spinach
- vegan butter
- green onions
- garlic cloves
- vegan cream cheese
- extra firm tofu
- vegan mayo
- sea salt
- ground black pepper
That’s nine ingredients. And using my local grocery store as a guide, I can find all these ingredients there.
In fact, I was perusing through Target recently and was SO inspired by the many vegan products, including Earth Balance vegan butters, Hellman’s Vegan Mayo, tofu and more. I didn’t notice vegan cream cheese at Target, but hopefully that’s coming soon.
Why This is an Easy Vegan Recipe
I have a lot of rules for deciding whether something is an easy vegan recipe or not. Here are some of the rules I use:
- Having minimal ingredients is important
- Of the ingredients included, they need to be accessible as well (this can be tricky because what’s accessible to some is not to others. I live in the midwest so if I can easily find a product, I use that as a guide)
- Minimal steps is another key indicator
- Minimal tools required – all recipes should come with a “some assembly required” warning, however, having a recipe that doesn’t require too many tools is helpful for creating the recipe and cleanup
- Mealprep friendly. Can this recipe be refrigerated or frozen for later? That’s a bonus as far as easy vegan recipes are concerned!
Get Your Vegan Dip Game On!
It’s dipping season as far as I’m concerned. Is that because fall sports are in full swing (pardon the pun)? Possibly. It may also be because summer is winding down and we’re looking forward to more indoor-type gatherings. Our book reading club took a break over the summer, but we’re back on track beginning this month.
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 anyways. 😱
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!
Well, that’s it for today’s recipe. We sure hope you love this Easy Vegan Spinach Dip as much as we do! If you decide to make it, you know the drill…take a photo and share it with me on Instagram. I love seeing your photos. And share how you’ve adapted the recipe too. It’s so inspiring to see where you take it!
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, 3–5 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 in a 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.