Vegan Jalapeño Spinach Dip
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This Vegan Jalapeño Spinach Dip is the perfect game day or party snack. No one will ever know this creamy deliciousness is even vegan.
So I know it is January and we’re all supposed to be about health and wellness. But you know what else is in January…the playoffs. And sometimes you just need a delicious creamy snack to bring to a football party.
This recipe is modeled after my Spinach Artichoke Dip, and I have to say that it is pretty freaking delicious.
If you are not a fan of spice, don’t worry, this doesn’t pack a ton of heat. Just enough to give you a little zing while eating it.
To tone down the heat I sautéed the jalapeños before adding them to the dip. You could also deseed them if you really want to keep it mild.
To get this dip nice and creamy we are using vegan mayo and vegan cream cheese. Both of which are super accessible at most grocery stores nowadays.
TSV TIP: My favorite vegan cream cheese brands are Trader Joe’s, GoVeggie, Tofutti and Kite Hill.
Now to make this dip next level, I served it up in a sourdough bowl. Not necessary, but totally delicious. Can’t find a sourdough bowl? Just use a baking dish.
This is one of those dishes that will blow non-vegan’s minds…be prepared to make this again and again.
Vegan Jalapeño Spinach Dip
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic peeled and diced
- 1 large jalapeño chopped
- 8 oz frozen spinach thawed and drained
- 1/4 cup vegan mayo
- 8 oz vegan cream cheese
- 1/2 tsp garlic powder
- 1/4 cup vegan parmesan
- salt & pepper to taste
- 1 sourdough bread bowl*
Instructions
- Preheat oven to 350 degrees.
- Heat olive oil in a large pan over medium heat. Add the garlic and jalapeño and sauté for 3-5 minutes, or until the jalapeño is soft.
- Add the spinach, mayo, cream cheese, garlic powder, vegan parmesan and a pinch of salt & pepper to the pan and stir until everything is heated through and combined.
- Cut a hole in the bread bowl, reserving the bread that you pull out.
- Pour the dip into the bread bowl and place it on a baking sheet. Place in the oven and bake for 10 minutes.
- While the dip is baking cut the reserved bread into bite-sized pieces.
- Remove the dip from the oven and serve with the bread pieces.
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Ive made this receipe numerous times and it’s always a hit. Non vegans can’t believe this is vegan it’s so good!
Yay! So glad it continues to be a hit for you!
I use this dip to make stuffed mushrooms and it never disappoints. Love it
This recipe is unbelievable. I make it over and over anytime I have to bring an appetizer.
Yay! So glad you liked it. It is definitely the perfect app!
I made this recipe awhile ago and followed all of the directions except I was timid with the jalapeños and only added half of one. It was amazing!!! Next time I am going to add all of the required jalapeños. Thank you!
Go for the spice 😉 So glad you liked it!!!
So good. I’m not even vegan and this is my new go to.
Wooooo – so glad you liked it 🙂
This was AMAZING! My husband and I loved it! Thank you so much for sharing this recipe!
So glad you liked it – it is one of my faves too!
Which specific brands did you use on your recipe? Just want to make sure I get the same consistency because I have noticed some cream cheese and Parmesan cheese don’t melt too well! Can’t wait to try this. Thank you!!
I really like the Trader Joe’s and Kite Hill cream cheeses. As for the parmesan I have used GoVeggie and Follow Your Heart and both have worked great. And for the vegan mayo, I have noticed that Veganaise is on the thinner side – I believe I used Just Mayo when I originally made this, which is a little thicker. Hope that helps!
What brand of vegan cream cheese do you use?
Please specify your recipe for Vegan Mayo. This, is an entirely different recipe and they very greatly in inGredients and in flavour.
TIA
There isn’t a recipe for vegan mayo – I just get mine at the grocery store 🙂
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