Vegan Spinach Dip
This vegan spinach dip is incredibly creamy and flavorful, making it the perfect plant-based option for any gathering. Packed with nutritious ingredients and bursting with savory goodness, it’s a crowd-pleasing appetizer everyone will love.
Finding great healthy plant-based snacks is not as difficult as many people think, and this delicious oil-free, gluten-free, and vegan dip is a perfect example. If you are a fan of artichokes, we have a vegan spinach artichoke dip recipe on this website that I highly recommend.
This dairy-free spinach dip recipe can be made in minutes and used as a dip with fresh vegetables or served on crusty bread or crackers. We have other great vegan dip recipes on this website like my creamy dairy-free ranch dressing that is perfect for dipping fresh veggies and this amazing vegan French onion dip.
Reasons you will love this dip recipe
- Creamy and Dairy-Free: Enjoy the rich, creamy texture of traditional spinach dip without any dairy! This vegan version is just as indulgent, using plant-based ingredients that are kind to your body and the planet.
- Quick and Easy to Make: With simple steps and easily accessible ingredients, this vegan spinach dip comes together in no time, making it perfect for last-minute gatherings or a quick, healthy snack.
- Crowd-Pleasing Flavor: Whether you’re vegan or not, the bold and savory flavors of this spinach dip are sure to impress everyone at the table. It’s a versatile appetizer that pairs perfectly with veggies, chips, or crackers.
Ingredients you will need
- Spinach- Frozen spinach is pre-washed, chopped, and ready to use, saving you time and effort in preparation. It’s a quick and easy option for making spinach dip without the hassle of cleaning and cooking fresh spinach.
- Silken tofu- Adding silken tofu creates a smooth, creamy texture while boosting the protein content, making the dip more satisfying and nutritious without compromising on flavor.
- Veggies- Green onions, garlic, and shredded carrots add texture and flavor to this healthy dip.
- Mustard- Dijon mustard enhances the flavor with a subtle tang and depth, balancing the creaminess with a hint of zest that elevates the overall taste.
- Lemon juice- It brightens the flavors and adds a refreshing tang, making the dip more vibrant and balanced.
- Spices- Celery powder, smoked paprika, and tarragon create a robust flavor.
How to make vegan spinach dip
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Drain any water from the tofu. We are using silken tofu that is shelf-stable and not packed in much water, so you won’t need to press it. If you need a little help understanding the different types of tofu, we have an article explaining all about tofu types and how to use them.
STEP #2: Next, in a blender or food processor, combine the tofu, lemon juice, Dijon, green onion, tarragon, celery salt, sea salt, paprika, and sweetener.
You will notice that this recipe calls for 1/4 cup of green onion used here, as well as another 1/4 cup scallions at the end, so save half of the onions.
STEP #3: Blend until smooth and creamy.
I use a Vitamix blender for all of my recipes because no matter what I’m making, this high-powered blender will produce the exact result I’m looking for.
STEP #4: At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it.
What I like to do is place the defrosted spinach on some paper towels and roll it up. Then, squeeze it over the sink.
STEP #5: Pour the creamy mixture from your blender into a large bowl with the spinach and veggies. Stir together thoroughly. This takes a good bit of stirring to incorporate with spinach. Serve immediately at room temperature or chilled.
Ways to serve
There are lots of options for serving this delicious spinach dip. Crusty sourdough bread chunks are a great option, or if you prefer crackers, my favorite oil-free brand is Mary’s Gone Crackers. We like to eat this dip on my homemade oil-free tortilla chips, these easy crispy oil-free potato chips, or fresh veggies like carrots, celery, and sliced cucumbers.
Recipe adapted from Dr. Neal Barnard’s book, Breaking the Food Seduction.
*Original publish date November 2016.
Frequently Asked Questions
Shelf-stable silken tofu is the best option for this recipe because we want it to be creamy. The cold section tofu is much firmer and packed in a lot of water.
For those that are soy-free, Happy Herbivore has great substitution ideas for tofu in her article, How to Replace Tofu. You might try adding white beans as a substitute.
Kale is much more fibrous than spinach, so it might make the dip chewy. You can try it, but spinach is a better option.
Store it in an airtight container in the refrigerator for up to 3-5 days. I won’t free well because there is tofu in it.
More Dairy-Free Dip Recipes
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Vegan Spinach Dip
Ingredients
- 12 oz silken tofu firm or extra firm
- 2 tablespoons lemon juice
- 1/4 cup green onions
- 1 teaspoon Dijon mustard
- 1/2 teaspoon tarragon dried spice optional
- 1/4 teaspoon celery salt
- 1/4 teaspoon sea salt or to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sweetener I use sucanat
- 10 oz box frozen chopped spinach, thawed
- 1 cup shredded carrots I bought pre-shredded
- 1 teaspoon minced garlic I use kind from jar
- 1/4 cup scallions sliced to be stirred in last
Instructions
- Drain any water from the tofu. We are using silken tofu that is shelf-stable and not packed in much water, so you won't need to press it. If you need a little help understanding the different types of tofu, we have an article explaining all about tofu types and how to use them.
- Next, in a blender or food processor, combine the tofu, lemon juice, Dijon, green onion, tarragon, celery salt, sea salt, paprika, and sweetener.
- You will notice that this recipe calls for 1/4 cup green onion used here, as well as another 1/4 cup scallions at the end, so save half of the onions.
- Blend until smooth and creamy.
- At this point, you will need to make sure that your frozen spinach is completely thawed and drain the excess water from it. What I like to do is place the defrosted spinach on some paper towels and roll it up. Then, squeeze it over the sink.
- Pour the creamy mixture from your blender into a large bowl with the spinach and veggies. Stir together thoroughly. This takes a good bit of stirring to incorporate with spinach.
- Serve immediately at room temperature or chilled.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
I think this might be tasty scooped atop a salad like chickpea salad (tu-no salad). Thanks Terri.
Gotta use extra firm or firm silken tofu in order to use a press, right? Does silken come in extra firm?
Hi Marge- You’re right, both firm and extra firm varieties of tofu need to be pressed. Silken tofu does have an extra firm option as well.
@Terri Edwards,
Hi Terri, I purchased the Mori-Nu firm Silken Tofu, can I use this or will it be too watery,
maybe I need to purchase the other tofu that is water packed, then press out
as much water as I can. Thank you for your help.
Donna
Hi Donna- That tofu should work just fine for this recipe. It’s good that it will help it have a creamy texture. Hope you enjoy it!
Hi! Is this GF? I’m making this to share.
Hi Kaisa- Yes, all of the ingredients in this recipe are gluten-free. Enjoy!
I can I use instead of tofu??
Happy Herbivore has great substitution ideas for tofu. Here’s the link. https://happyherbivore.com/2012/06/how-replace-tofu-soy-free/
Hi Terri, if I sub Lacinato kale for the spinach, how much raw kale should I use? I’ll probably steam them first. Thanks!
Windy, I have not used kale in this recipe before. Maybe start off with 5-6 oz at first to see what you think. More can always be added, if needed. I would love to hear how it turns out.
I shall report back…thanks Terri!