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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.

overhead photo of vegan spinach dip in white bowl with 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
spinach dip in white bowl with crusty bread in background

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

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.

tofu block being pressed on wooden board with black cast iron pan on top

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.

vitamix blender with tofu, green onion, and spices

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.

vitamix blender with tofu mixture

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.

box of frozen spinach on cutting board with shredded carrots and onion

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.

overhead photo of spinach dip on brown board with bread and veggies

How to serve this healthy dip

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

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.

spinach dip in white flowery bowl topped with shredded carrots

Other healthy snack ideas

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

overhead photo of vegan spinach dip in white bowl with crackers

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.

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.

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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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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vegan spinach dip photo collage for pinterest
vegan spinach dip photo collage for pinterest

Kaisa

Wednesday 4th of August 2021

Hi! Is this GF? I'm making this to share.

Terri Edwards

Thursday 5th of August 2021

Hi Kaisa- Yes, all of the ingredients in this recipe are gluten-free. Enjoy!

Patti

Wednesday 8th of November 2017

I can I use instead of tofu??

EatPlant-Based.com

Wednesday 8th of November 2017

Happy Herbivore has great substitution ideas for tofu. Here's the link. https://happyherbivore.com/2012/06/how-replace-tofu-soy-free/

Windy

Monday 7th of November 2016

Hi Terri, if I sub Lacinato kale for the spinach, how much raw kale should I use? I'll probably steam them first. Thanks!

EatPlant-Based.com

Monday 7th of November 2016

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.

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