Vegan Spinach Dip
This vegan spinach dip is a warm, cheesy, garlicky dip made without any dairy, ready in about 15 minutes on the stovetop. It pairs vegan cream cheese and coconut milk with sauteed garlic, onion, and spinach, then gets its savory, cheese-like depth from nutritional yeast. Serve it with toasted baguette or fresh veggies and it disappears fast at any gathering.
So what would you say if I told you that I know no bounds when it comes to veganizing recipes? Spinach dip is loved by pretty much everyone: it’s delicious, it comes together in a matter of minutes, and it’s one of the best party appetizers around. While I cannot tell you that this vegan alternative tastes 100% just like the real thing (only maybe… 99%), what I can tell you is that it’s amazing and you won’t be able to stop eating it. I’m not gonna lie to you, it’s gonna be pretty hard not to finish a whole loaf of bread with this dip!
The ingredients that make this dip work
The base here is a full cup of vegan cream cheese, melted down into a smooth, warm sauce and loosened with a splash of full-fat coconut milk. That coconut milk matters: the fat keeps the dip glossy and rich instead of gluey. The one tablespoon of flour cooked into the aromatics is what thickens everything and gives the dip that clingy, scoopable body you want for dunking.
And then mix it with a secret ingredient: nutritional yeast. Yes, nutritional yeast is a vegan’s secret weapon to make everything cheesy and divine, and just two tablespoons here carry most of the savory, cheese-like flavor. If you’re new to cooking without dairy, it’s worth keeping a jar on hand for exactly this kind of job. I use it constantly across my vegan cheese recipes.
Don’t skip the garlic (and why fresh wins)
To take this vegan spinach dip 1000 steps further, I urge you to add garlic. Spinach can taste kinda bland when eaten on its own, so it’s no wonder children won’t jump with joy when you urge them to eat it. Garlic fixes that. If you don’t have garlic around or don’t have the patience to peel the cloves, you can also use garlic powder, but in my opinion fresh is always better and we should try incorporating as much fresh produce into our diets as we can!
The trick is to cook the crushed garlic and chopped onion low and slow until they turn light golden and fragrant. That gentle sauteing mellows the sharp raw bite and builds the savory backbone of the whole dip. Rush it on high heat and the garlic scorches, turning bitter, so keep the pan at a steady medium and stir it now and then.
Tips for a smooth, scoopable dip
- Squeeze the spinach dry. Frozen spinach holds a surprising amount of water even after defrosting. Wring it out firmly in your hands or a clean towel, otherwise the extra liquid thins the dip and dulls the flavor.
- Melt the cream cheese fully before adding the rest. Stir it into the aromatics until it’s completely smooth and incorporated, then add the spinach and liquids. This keeps the texture even, with no lumps.
- Taste and adjust. From my experience, the best results come from mixing these alternatives and tasting. Nudge the salt, pepper, or nutritional yeast until it tastes right to you.
- Serve it warm. This dip is at its best straight off the stove while it’s still creamy and loose, so bring it to the table right after those last two minutes of cooking.
What to serve it with
Toasted baguette slices and a plate of raw veggies are the classic pairing, and really hard to beat. For something a little more substantial, warm wedges of vegan cornbread are perfect for scooping. This is also a great way to sneak those dark leafy greens onto the table, and it’s mild and cheesy enough that even children are going to love it. Set it out alongside other appetizers and it holds its own on any party spread.
Storage and make-ahead
Leftovers keep well in an airtight container in the fridge for up to 3 to 4 days. The dip firms up as it chills because of the cream cheese and coconut fat, so reheat it gently on the stovetop or in short bursts in the microwave, stirring as you go. If it’s a little thick after reheating, loosen it with a splash of coconut milk or plant milk until it’s creamy again. You can also make the aromatic base a day ahead and finish the dip just before serving. If you like this kind of easy, cheesy vegan cooking, it uses the same nutritional-yeast trick as my roasted garlic pasta.
When I took the first bite out of this, I had mixed feelings, but it won me over completely by the second scoop. If you make it, I’d love to know how it turned out for you: rate the recipe below and leave a comment telling me whether you went with fresh garlic or the powder, and how much bread you managed not to finish!
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Vegan Spinach Dip
Ingredients
- 1 Tbsp olive oil
- 1 cup spinach frozen , defrosted and squeezed
- 2 cloves garlic crushed
- ½ yellow onion finely chopped
- 1 Tbsp flour
- 1 cup vegan cream cheese
- ¼ cup coconut milk full fat
- 2 Tbsp nutritional yeast
- ¼ tsp salt
- ⅛ tsp black pepper ground
Instructions
- Head a skillet on a medium heat with 1 Tbsp olive oil.
- Add the garlic and onion and cook until light golden and fragrant, stirring occasionally.
- Add the flour as well and cook for one more minute, stirring frequently.
- Add the vegan cream cheese, stirring, until melted and incorporated.
- Stir in the spinach, milk, nutritional yeast, salt, and pepper.
- Cook for about 2 more minutes.
- Serve with toasted baguette or fresh veggies!
Frequently Asked Questions
Yes. Every ingredient is plant-based: olive oil, spinach, garlic, onion, flour, vegan cream cheese, full-fat coconut milk, nutritional yeast, salt, and pepper. There is no dairy, egg, or honey, so it works for a fully vegan diet.
Yes. Use a larger handful of fresh spinach since it wilts down a lot, and cook it in the pan until it collapses. Because frozen spinach is already softened and squeezed, fresh spinach may release a little extra water, so let it cook off before adding the cream cheese.
Nutritional yeast is what gives the dip its savory, cheese-like flavor without any dairy. Just two tablespoons add a deep, umami-rich taste that makes the dip taste cheesy. You can find it as flakes or powder in most health food stores and larger supermarkets.
Yes. Cook the whole dip, cool it, and store it in an airtight container in the fridge for 3 to 4 days. It firms up when chilled, so reheat it gently on the stove or in the microwave and stir in a splash of coconut milk or plant milk to bring back its creamy texture. You can also make the sauteed garlic-and-onion base a day ahead.
Toasted baguette slices and fresh raw vegetables are the classic pairings. Warm wedges of vegan cornbread, crackers, pita, or tortilla chips all work well too. Serve it warm for the best texture.
Yes, garlic powder works if you are short on time or don’t want to peel cloves. Fresh garlic gives a rounder, more fragrant flavor once it’s sauteed with the onion, so it’s the preferred choice, but a good pinch of garlic powder is a fine substitute.
Sooooo good and really easy to make! Thanks for the recipe!
Glad you liked it!