Recipe for vegan spinach dip
by Ecorazzi Eats
Categories: Eats, Recipes, Vegan.
Photo: Savvy Vegetarian

In a new series from Ecorazzi Eats where we feature veg*n recipes from top chefs and food bloggers, Judith Kingsbury of Savvy Vegetarian shares with us a delicious recipe for a Spinach Dip. You can check out more of her delicious creations here or follow her on Facebook, Twitter, and email newsletter.

I was thrilled to be invited as a guest blogger on Ecorazzi, one of my favorite blogs. Love the green gossip! Mad Men gone vegan! Scarlett Johansson as a raw vegan – I did not know that!

Judith Kingsbury

Ecorazzi asked to feature my Spinach Dip recipe, and I didn’t want to at first because it had a lousy picture.

But then I decided what the heck, it’s spring, spinach is a green spring veggie, and dip is easy. I had some chips and crackers to use up – and lots of spinach from the farmers market.

After I made it and took some shots, I brought the spinach dip and dippers over to the kids and grandkids so I wouldn’t eat it all myself. They loved it, devoured it, astonishing how fast it disappeared – well it was supper time!

Spinach dip is perfect with potato chips, corn chips, crackers, or raw veggies. Enjoy it baked or chilled, use it as a sauce over noodles, in pitas, tortillas or wraps. Thin it with non-dairy milk for a salad dressing. Live on it – it’s green!

This is a very intuitive (un-exact) dip recipe, so quantities and ingredients are flexible. Once you make it a few times, you’ll have your own dip recipe.

Savvy Vegetarian is for anybody who wants to move toward a plant based diet of any kind. We don’t have requirements and we don’t care about labels. Join us!

-Judith Kingsbury, Savvy Vegetarian

Basic Spinach Dip with Variations

Vegan or Vegetarian
2 Cups, 6 – 10 Servings
Total prep & cook time: 35 minutes
Nutrition Data Per Serving, 117g: 139 cal, 17g carb, 7g fat, 127mg sodium, 2g fiber, 4g protein, low Cholesterol, good source Vit B6, A, C, K and Manganese. Estimated glycemic load 8

Spinach Dip Ingredients:

1 10 oz package frozen chopped spinach, thawed
1/2 cup veganaise
2/3 cup vegan sour cream
1/2 cup finely chopped green onions
1 – 2 cloves garlic peeled and minced
Salt and pepper to taste

Directions:

Preheat oven to 350 degrees
Place thawed spinach in a strainer and squeeze out the excess moisture
Chop the spinach fine, chop the onions, peel and mince the garlic
Add all ingredients to a bowl and mix well
Adjust seasonings to taste
Place spinach dip in a small baking dish
Bake 20 minutes
Serve warm

Cooking Tips:

Make this a vegetarian spinach dip using dairy sour cream, and regular mayonnaise.

We love this dip just as much chilled. Instead of putting it in the oven, we put it in the food processor to blend the spinach thoroughly with the other ingredients. That’s the version you see in the picture.

Variations:
Use pesto or fresh herbs instead of spinach to make basil or dill dip. Add chopped artichoke hearts to make spinach artichoke dip. Leave out the onion and add a little nutmeg – always good with spinach. Add a pinch of cayenne to make it hot, or more roasted garlic to make it more garlicky.

The last time I made this recipe, I used my own vegan cashew mayonnaise, and vegan tofu sour cream from the World Vegan Feast cookbook by Bryanna Clark Grogan. If like me you have more time than money, its fun and a lot cheaper to make your own.

One of my readers asked if this could be done in her slow cooker. It should work just fine! Try it on low for 1-2 hours. The idea is just to warm the mixture.

More Dips and Spreads from Savvy Vegetarian:

* Basil Pine Nut Pesto
* Refried Beans
* Santiago’s Salsa Fresca
* Simplest Guacamole
* Slightly Garlicky Hummus
* Vegan Sour Cream Dip

About Ecorazzi Eats

Ecorazzi Eats is a child of @ecorazzi. You'll find only food posts here, be it vegan, vegetarian or sustainable. We know you love your food! Eat up and enjoy! You can also follow us on Facebook and Twitter.

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  • http://www.facebook.com/johan.agstam Johan Agstam

    What a fantastic recipe, can’t wait to make it, but the the heck do you write as “cooking tips” recommendations to use dairy and non-vegan mayo. You know how bad animal products are for our health, environment as well as the ethical concerns. When you have a vegan recipe, please encourage people to use it.

  • http://www.facebook.com/profile.php?id=638516117 Stephanie Vol Tolin

    Seriously use Vegenaise and vegan sour cream instead. They taste just the same in recipes and no calves have to die to make them.

  • Blomhåret

    I’m with Johan here; why would you tell people to use non-dairy when vegan dairy works just fine and the dairyindustries hurts everyone like they do? That’s just plain stupid man. You can make it vegan, then why add cruelty to the ingredients list?