When I was in university, we used to go to Wilf’s at least once a week and always ordered their spinach dip. It came hot out of the oven with pita and chips (but you could also request just one or the other) and I swear it was sent from heaven. It was salty, cheesy, goo-ey and delicious. It was also packed with unhealthy ingredients (& very cruel ones) – so as soon as I went vegan I needed to find a replacement that was much healthier, and didn’t contain vegan versions of those unhealthy ingredients. This is one of my favourite recipes and would be perfect to bring to a holiday party, family gathering or potluck. You can even create it a day in advance and heat it up in a small crockpot or in the oven before you’re ready to serve.
Vegan Spinach Dip
This recipe removes all the non-vegan (& unhealthy) ingredients of traditional spinach dip and you’re left with a vegan appetizer that you just can't get enough of. It reheats great for a snack the next day, but chances are you won't have any leftovers. This recipe only takes 30 minutes to make and is absolutely delicious!
- 1 tbsp coconut oil
- ½ medium yellow onion
- 3-5 fresh garlic cloves (depending on how much garlic you like! I use all 5.)
- ½ 540 ML can of chickpeas* (rinsed and drained)
- ½ cup soaked raw cashews** (rinsed and drained)
- ½ cup water
- 4 tbsp nutritional yeast
- 1 package of frozen chopped spinach (thawed and drained) ***
- ¼ tsp salt
- ¼ tsp pepper
- In a large non-stick skillet, melt the coconut oil on medium heat. Add in 1/2 diced medium yellow onion and let it sauté for 5-10 minutes.
- Reduce the heat to medium-low and add in 3 minced garlic cloves and stir. Allow the garlic to cook for another 3-5 minutes.
- Place the soaked cashews, chickpeas, the sautéed mix, 4 tbsp nutritional yeast and 1/2 cup water (or more if needed) to a high-speed blender. Blend until you have a smooth, creamy consistency. I use my nutri-bullet here and it works perfectly fine.
- Return to the pan with the thawed and drained spinach, add salt and pepper (plus more to taste), and wait until it’s heated through. Serve warm with chips, pita and/or veggies and enjoy!
* Not sure what to do with your leftover chickpeas? Try this Sweet & Smoky Chickpea recipe for dinner this week!
** Soaked for at least 20 minutes in hot water. Make sure you rinse and drain them after they soak. If you have an allergy (or don’t have cashews on hand) you can sub raw, unsalted sunflower seeds.
*** I leave my frozen spinach on a plate, in the package on the counter for a few hours (or in the fridge overnight) and then drain it through a kitchen towel. You can sub fresh spinach, but you’ll need to wilt 10-12 cups of chopped spinach to make sure you have the right amount. Both ways should taste the same.
If you try this recipe, post a photo on on Instagram and tag me @thatcanadianvegan! I’d love to see your creations. Enjoy!