PrintVegan Spinach Dip
This warm dip or spread is perfect not only for your next party, but makes a great addition to a soup and salad meal.
Ingredients
Scale
- 8 oz Kite Hill ricotta or Kite Hill cream cheese (if available)
- 4 oz firm tofu if using ricotta or cream cheese; 12 oz firm tofu if ricotta is not available
- 1/2 cup cashew cream
- 1/2 cup vegan mayonnaise (I like Just Mayo best)
- 4 tablespoons nutritional yeast
- 3 dashes vegan Worcestershire sauce
- 3 dashes hot sauce, such as Tabasco
- 2 teaspoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of freshly grated nutmeg
- 1/8 teaspoon lactic acid (optional)
- 1/2 teaspoon sea salt
- 2 teaspoons olive oil, plus more for baking dish
- 2 pounds greens, such as spinach, kale, chard, or dandelion, cleaned, trimmed, and coarsely chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- Smoked Paprika
- Coarse salt and ground pepper
- Crostini or crackers, for serving
Instructions
- Preheat oven to 425 degrees.
- Add the ricotta or cream cheese (if using), tofu, cashew cream, vegan mayo, nutritional yeast, Worcestershire sauce, hot sauce, vinegar, mustard, nutmeg, lactic acid and salt to the bowl of a food processor. Blend until smooth. Add more cashew cream if needed.
- In a Dutch oven or large pot, heat oil over medium.
- Add spinach in two additions, letting the first batch wilt before adding the next; cook until wilted, 3 to 5 minutes. Transfer to a colander; cool, drain, and press to release all excess liquid.
- Add more oil to pot used to cook spinach. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Remove from heat and allow to cool slightly.
- Stir in drained spinach and tofu mixture from food processor. Stir to combine. Season with salt and pepper if needed.
- Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with smoked paprika.
- Bake until golden brown, 20 to 25 minutes. Serve hot or at room temperature.
Inspired by:
https://www.marthastewart.com/338357/hot-spinach-dip
https://www.seriouseats.com/recipes/2018/03/vegan-spinach-and-artichoke-dip.html
