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This vegan spinach dip is a “show stopping” recipe to add to your repertoire. I will go as far as saying, “Let me show you the way to heaven with a spoon!” It is creamy, full-bodied, and sumptuous. It’s so amazing that this can be achieved by using only whole foods and no added substitutes.
You don’t have to be a raw foodie to partake of this recipe. Next time you go to a party replace with the typical dairy laden, colon clogging, “run of the mill” stuff with this and be prepared to wow everyone.
You see I created this recipe for my little sister who is serious about spinach dip. She knows her stuff and trust me, I was sweating bullets as I watched her take the first bite.
Her response… She said that she wanted the recipe so she could make it for her co-workers. I sighed a sigh of relief, sponged the wet dew from my forehead and grinned from ear to ear. I normally can’t pull the wool over her eyes when it comes to dairy products, but this recipe fooled her. :)
This recipe is light and refreshing that can only be achieved with fresh spinach. I don’t recommend using frozen spinach because as it thaws it will release a lot of water and “muddy” up your dip. Although this recipe can be eaten right away, I will say that it taste better the next day. You will noticed a tiny bit of liquid on top of the bowl after is sits overnight. Not to be alarmed, just stir it back in and enjoy.
I served this dip with my “Club” Crackers which can be found (here), but don’t limit to just that one. I have so many wonderful cracker recipes that it would taste wondrous upon. Click (here) to flip through them. I hope you enjoy this recipe. Blessings, amie sue
Yields 5 cups dip
Sauce: yields 4 1/2 cups