Vegan Spinach Dip

This Vegan Spinach Dip recipe can be made in minutes and used as a dip with fresh vegetables or served on crusty bread or crackers.

Finding great healthy plant-based snacks is not as difficult as many people think, and this delicious oil-free, gluten-free, and vegan dish is a perfect example.

You’re going to love this dip because it’s…

• Veggie-packed
• Creamy
• Simple to make
• Crowd-pleaser
• Oil-free

What I like about this vegan tofu spinach dip is that it requires absolutely no cooking. And, the only kitchen equipment needed is a blender. It really doesn’t get much simpler than that!

How to make easy vegan spinach dip

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

When my family requests a snack for movie night, I can get this spinach dip together in less than 20 minutes. The best part is that I feel very good about the healthy food that they are eating.

Begin by draining the water from your tofu and pressing the water from it. For those that don’t have a tofu press to remove the water, I have found that a towel and heavy skillet work just fine.

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.

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.

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 or even into a jar to save for cooking soups or other dishes.

In a large bowl add the spinach, shredded carrots, scallions, and minced garlic.

Add creamy mixture to a large bowl with veggies. Stir together thoroughly. This takes a good bit of stirring to incorporate with spinach.

Serve immediately at room temperature or chilled.

How to serve this healthy dip

There are lots of options for serving this delicious spinach dip, and these are some of my favorites.

• Crusty bread
• Oil-free Mary’s Gone Crackers
• Homemade tortilla chips
• Easy Crispy potato chips
• Fresh veggies like carrots, celery sticks, or sliced cucumbers

For those that are soy-free, Happy Herbivore has great substitution ideas for tofu in her article, How to Replace Tofu.

Recipe adapted from Dr. Neal Barnard’s book, Breaking the Food Seduction.

*Original publish date November 2016.

Other healthy snack ideas

• 15 Easy Plant-Based Snack Idea
• Spinach Artichoke Dip
• Roasted Red Pepper Hummus
• Colorful Chili Bean Dip

This post may contain affiliate links. Read my full disclosure here.

Continue to Content

Vegan Spinach Dip

Yield: 2 cups

Prep Time: 20 minutes

Total Time: 20 minutes

This vegan spinach dip recipe can be made in minutes and used as a dip with fresh vegetables or served on crusty bread or crackers.

Print

Ingredients

• 12 oz pkg silken tofu
• 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

1. Begin by draining the water from your tofu and pressing the water from it. For those that don’t have a tofu press to remove the water, I have found that a towel and heavy skillet work just fine.
2. Next, in a blender or food processor, combine the tofu, lemon juice, Dijon, green onion, tarragon, celery salt, sea salt, paprika, and sweetener.
3. 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.
4. Blend until smooth and creamy.
5. 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 or even into a jar to save for cooking soups or other dishes.
6. In a large bowl add the spinach, shredded carrots, scallions, and minced garlic.
7. Add creamy mixture to a large bowl with veggies. Stir together thoroughly. This takes a good bit of stirring to incorporate with spinach.
8. Serve immediately at room temperature or chilled. Great on:

1. Crusty bread
2. Oil-free Mary’s Gone Crackers
3. Homemade tortilla chips
4. Easy Crispy potato chips
5. Fresh veggies like carrots, celery sticks, or sliced cucumbers

Notes

 Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 3)
• 
  McCormick Smoked Paprika, 0.9 oz
• 
  Vitamix 5200 Blender, Professional-Grade, 64 oz. Container, Black

Nutrition Information:

Yield: 2
Amount Per Serving: Calories: 109Total Fat: 3gCholesterol: 0mgCarbohydrates: 15gFiber: 6gSugar: 5gProtein: 10g

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.

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