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The spicy vegan spinach dip is smooth delicious, nutritious, and totally irresistible. It’s simple to make and ideal for game day and is sure to make you go through the tortilla chips you love in a flurry! Gluten-free and dairy-free. Low keto and keto. Paleo and Whole30 choices.
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Creamy Hot Spinach Dip
Are you looking for a cozy and comforting cheesy dip for your appetizers to serve at a game? This delicious spinach dip made from vegan ingredients is made from 100% plants and is just as delicious like the original version which you’ve grown accustomed to.
It’s the perfect choice for a crowd and is the most smooth creamy texture despite the fact that it’s not made with gluten or dairy. Additionally, it incorporates multiple dairy-free cheeses that are vegan, the product also uses nutritional yeast in order to give the cheese-like taste. Many people who are not vegan won’t notice that it’s gluten-freeand dairy-free. It’s also keto, low carb and Paleo and Whole30 compatible.
What you’ll need
Let’s begin the most-loved snack of all time by gathering the ingredients. Welcome to the kitchen!
- Raw Cashews and Salted Cashews For 15 minutes, soak them in hot or boiling water.
- Avocado Oil: Or olive oil.
- Fresh Garlic Minced finely.
- Yellow Onion Cut finely.
- Baby Spinach: Roughly chopped.
- Non-sweetened Almond Milk or your favorite milk replacement. If you’re not vegan or dairy-free it’s also possible to use regular milk.
- Nutritional yeast: to fool your tongue to taste cheese.
- lemon Juice: Freshly squeezed.
- Organic white Miso: A paste comprised of soybeans, rice and barley. This adds to the consistency of your dip. You can substitute tahini with Paleo or Whole30.
- Salt & Pepper: Add to flavor.
- Vegan Cream Cheese: Softened.
- Parmesan-style Vegan Cheese: The cheese is added to the dip. Other cheeses is used as a topping. You can leave out paleo and Whole30.
- Fresh Chopped Parsley for garnish.
How to make Vegan Spinach Dip
This simple spinach dip is a breeze! It is made in the kitchen on the stove and then shifts to oven.
- Then, heat the Oven: Preheat the oven to 375degF.
- Saute Garlic and Onion: Heat the oil in a large pan on medium temperature. Then add the garlic and onions and cook until the onions and garlic have softened for about 5 minutes.
- Cooking Spinach The spinach that you have cooked into the pan. cook until the leaves are soft in about 3-4 mins. The skillet should be removed from the flame.
- Blending the remaining ingredients: While you’re at it, remove the cashews before transferring to a blender with a high speed. Include the nutritional yeast, milk lemon juice, miso salt, pepper, cream cheese, and two tablespoons parmesan. Blend at high speed until the mix is smooth and silky.
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Blend in Spinach Blend the spinach and mix it up 1-2 times to create the texture of a chunky.
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Bake: Transfer the dip into a large or medium oval rectangular dish for baking. Sprinkle it with remaining parmesan , and bake for about 15 minutes or until bubbly and hot, and the cheese melts.
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Garnish and Serve: Garnish your dip liberally with chopped chopped parsley and fresh cracked black pepper before serving it with the dippers you love.
Tips to be Successful
Do you need some extra tips prior to tackling this dip made of gluten-free spinach? We’ve got you covered.
- Utilize Fresh Lemon Juice: Although it’s not an ingredient in the recipe, lemon juice is a great way to enhance the flavor of the dip. Make sure to squeeze it for most optimal outcomes.
- Make sure to soak the cashews If you do not soak your cashews with very boiling water at minimum 15 minutes, then you might notice that your dip may have a an icy texture. Soaking them in water allows the nuts to soften, so that they will blend more easily.
- Pulse according to your preference: If you prefer smaller artichoke and spinach chunks mix them in the dip and let it sit for a while. You can reverse this if you prefer bigger chunks.
How to serve healthy spinach Dip
It is possible to use this vegan dip as you wish. Here are some great ideas!
- Dip Tortilla as well as Pita Chips into It (use gluten-free, if you need to)
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Spread it on to an untoasted Baguette
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Dip Fresh Veggies Into it
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You can use it to make an Pizza Sauce
- Place it into an Bread Bowl (gluten-free should you require it)
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Sandwich it between two Cucumber Slices
Reheating and Storage
After your delicious spinach dip is fully chilled then transfer it into an airtight container. Then, keep it refrigerated. The dip will last for up to four days. Large quantities can be heated in an oven at 350 degrees until the dip has reached a temperature of. The individual portions are microwaveable.
Do I have the ability to freeze this?
You are able to keep this delicious dip inside the freezer should you’d prefer. Transfer the dip that has cooled to the freezer-safe container and leave at least 2 inches space on the top. The extra space will permit it to grow when it cools, without damaging the container. The dip can be enjoyed frozen for up to three months. You can then let it thaw and then storing it in the refrigerator overnight before heating it.
Another Cozy Dip to Try
We’re always ready to dive into delicious homemade dips. Below are a few of our favorite dips!
Vegan Spinach Dip
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
The spicy vegetarian spinach dip soft tasty, delicious, healthy, and totally irresistible. It’s fast and easy to prepare, and is perfect for game days and will make you go through the tortilla chips you love as fast as you can! Gluten-free dairy-free, low keto, keto and Paleo and Whole30 choices.
Course: Appetizer
Cuisine: American
Keyword: hot spinach dip, spinach dip, vegan spinach dip
Serves: 8 portions
Calories: 175 kcal
:
Ingredients
- 1 cup uncooked cashews that are not salted in water for 15 minutes in hot or boiling water.
- 1 tbsp avocado oil or olive oil
- 3 cloves garlic finely minced
- 1 tiny yellow onion minced finely
- 5 cups baby spinach
- 1/2 cup unsweetened almond milk or preferred milk
- 1/4 cup Nutritional yeast
- 1 tbsp lemon juice
- 2. 2 teaspoons Organic white miso Substitution with tahini to make paleo, and Whole30
- 3/4 tsp fine sea salt
- 1/2 tsp freshly cracked black pepper
- 1/2 cup vegan cream cheese (or regular if not dairy-free) softened
- 2 2 tablespoons vegan parmesan cheese and 1/2 cup topping skip for paleo and Whole30.
- freshly chopped parsley
To Serve
- Toasted plaintain chips, baguette GFC chips, pitas, fresh vegetables and/or pitas
Instructions
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Pre-heat the oven to 375 degrees F.
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The oil should be heated in an oven-proof skillet on medium-high flame. In the skillet, add the onion and garlic and cook until the onions and garlic have become soft, which takes about 5-8 minutes.
The spinach that you have prepared to the skillet and cook until the spinach is soft, which takes about 3-4 minutes. Take the skillet off the flame.
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Then, take the cashews out and put them into an efficient blender. Include the nutritional yeast, milk lemon juice, miso salt, pepper cream cheese, and 2 tablespoons of Parmesan. Blend until smooth and silky.
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Incorporate the artichoke and spinach mix and pulse it 1-2 times until you get a coarse texture.
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Place the mix in the medium/large oval or rectangle baking dish. Sprinkle with a half cup of grated parmesan.
Bake for about 15 minutes and until dip is warm and bubbly, and the cheese has melted. Sprinkle the dip with chopped parsley and freshly crushed black pepper.
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Serve it with your preferred toasty gluten-free baguette, grain-free pitas, gluten-free chips and fresh fruits.
Notes for Recipes
- to store and reheat: Refrigerate cooled spinach dip in an airtight dish for at least four days. Large quantities can be reheated in an oven at 350 degrees until it is hot. Servings of individual portions are microwaveable.
- To freeze: Transfer cooled dip into a container that is freezer safe with at least 2 inches extra space. Eat within 3 months chilling in the fridge for a night before heating.
Nutrition Facts
Vegan Spinach Dip
Quantity Per Serving (1 serving)
Calories 175 Calories from fat 108
% Value Daily*
Fat 12g18%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 2g2%
Protein 6g12%
* The nutrition information provided is for convenience through this WPRM Recipe Calculator. It is recommended to conduct yourself your own calculations to ensure precision. We disclaim all and any liability whatsoever in connection with any act or omission that is done in whole or in the slightest degree based on information on this site. These values are calculated on a diet of 2000 calories.
