Basic Spinach Dip Recipe

Spinach Dip With Variations: Make It Vegan Or Lacto-Veg

Spinach Dip

Spinach dip is perfect with potato chips, corn chips, crackers, or raw veggies. Make it vegan or lacto-vegetarian.

Enjoy this basic dip baked or chilled, as a sauce over noodles, in pitas, tortillas or wraps. Thin it for a salad dressing.

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

Total prep & cook time: 35 min

2 Cups, 6 - 10 Servings

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


Savvy Vegetarian Facebook Page
  1. Preheat oven to 325 degrees
  2. Place thawed spinach in a strainer and squeeze out the excess moisture
  3. Chop the spinach fine, chop the onions, peel and mince the garlic
  4. Add all ingredients to a bowl and mix well
  5. Adjust seasonings to taste
  6. Place spinach dip in a small baking dish
  7. Bake 20 minutes
  8. Serve warm

Recipe Tips:

We love this spinach 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.

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.

Protein Ebook

I made 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, it's fun and a lot cheaper to make your own.

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

Recipe Comments:

Question: Vegan Spinach Dip sounds wonderful, but I was wondering, can it safely be made in a slow cooker??? If so, do you know how long it would need to cook and if I need to add water or anything. I just received my first slow cooker and am very excited about using it for all kinds of vegan dishes. Any help would be greatly appreciated. Thanks, Kessa M.

Answer: Hi Kessa, it should work just fine. Usually food takes 3 - 6 times as long in a slowcooker, so try it on low for 1 - 2 hours. The idea is just to warm the mixture. - Judith K.

Question: Could you use fresh Spinach instead? - Heidi M.

Answer: - You could use fresh spinach, but it's pretty watery, and you would end up with more of a smoothie. Use an avocado instead of vegan mayo to make it, or use 1/2 and 1/2. Or you could saute the washed spinach in a dry pan to wilt it, then squeeze out the excess water. - Judith K.

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Dips and Spreads:

Basil Pine Nut Pesto
Quinoa Recipe Ebook
Refried Beans Santiago's Salsa Fresca Simplest Guacamole Slightly Garlicky Hummus Vegan Sour Cream Dip Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; Print
Pinterest   pin_it_button   Google+  
Stumbleupon   Follow Savvy Veg On Twitter;   Join Savvy Veg on Facebook; pinit_fg_en_round_red_32

Savvy Vegetarian