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.
Servings: 2 cups
Calories: 109kcal
Equipment
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
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
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.
Make it Soy-Free- 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.
Storage- 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.
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 10g | Fat: 3g | Fiber: 6g | Sugar: 5g