Serve spinach dip with carrots, celery, bell peppers, bread cubes, crackers, tortilla chips, or any of your favorite dunkable treats. Tip: When making a bread bowl, cube the bread you remove and serve it alongside the dip. (Psst.and when the dip is pretty much gone and the guests are done, I love to rip off pieces of the bread bowl and munch away.) My favorite way to serve spinach dip is in a bread bowl. You can serve it cold, at room temperature, or warm it a bit in the microwave to serve. However, it is a great make-ahead recipe for holiday entertaining. Spinach dip will last in the fridge for about 3 days. I like to add a pinch for some warmth and punch in this creamy dip.Ĭommonly Asked Questions Can I Make Spinach Dip Ahead of Time?Ībsolutely! You can make the entire recipe and store in the fridge. Onion and garlic for rich allium flavor.Use olive oil or canola to saute your veggies. I like fresh, but you can also use frozen spinach for this dip. My favorites are Just Mayo and Hellman's. There are also some excellent vegan mayo brands at the store. I have used both homemade vegan cream cheese and GoVeggie to make this recipe and LOVED each version, so it's up to you! Miyoko's makes an excellent cream cheese but keep in mind it is cultured so it'll give your dip some tang. Pretty much all grocery stores carry vegan cream cheese now! GoVeggie is the brand at my local Kroger, and it's delicious. You can make your own cream cheese with cashews, or buy it from the store. Here's what you need to make this simple, veggie-packed vegan dip: This dip is a simple matter of sauteing onions, garlic, and spinach in a pan before mixing it into a mixture of vegan cream cheese and mayo. The best part about making a cold dip like this recipe is that you don't need to make room for your oven next to the stuffing and green bean casserole and vegan roast. Say hello to your new favorite vegan Thanksgiving appetizer! If you ask me, vegetables are best served in a creamy, indulgent dip! And this creamy dairy-free spinach dip is my go-to appetizer, especially for the holidays. Hosting a party? This seven layer dip would be great alongside mango salsa, tomatillo salsa, or chipotle vegan nachos.This easy and creamy Vegan Spinach Dip made with garlic, onion, dairy-free cream cheese and fresh spinach, is a crowd-pleasing and sharable appetizer. This should serve 4 to 6 as a normal appetizer, but of course Jack and I sat down and devoured (most of it) for dinner. Instead of sour cream I used cashew cream, and I added chili spiced quinoa to make it heartier. The only visual difference is the lack of orange cheese, but all of the classic (to me) flavors really come through, especially with the refried beans and tangy guacamole.

So I decided to use my mom’s seven layer dip recipe as a starting point and actually made a fresh vegan version that tastes pretty close to the original. Hers may not be Tex Mex, but I love it, and it doesn’t have weird things like olives. In the intervening years, I also learned that I don’t like anyone else’s version except my mom’s. When Jack and I were first dating, he thought this was hilarious, and once I moved down to Texas with him I learned why – this dip is neither Tex nor Mex. In my family, this was (and still is) called Tex Mex dip. I’d be sure to grab a seat at the table right next to it so that I could gobble it up, chip after chip after chip after chip. Growing up, my mom made it for SO many holidays and gatherings. I have a huge weakness for seven layer dip.

Vegan bean dip recipes