Vegan Spinach Dip
Recipe type: Snack
Cuisine: American
Prep time: 
Total time: 
Yield: 5 cups
Easy and delicious vegan spinach dip. Tastes identical to traditional spinach dip!
  • 250 g frozen spinach, thawed and water squeezed out
  • 1½ cups plain unsweetened non-dairy yogurt *
  • 1½ cups vegan mayo *
  • 1 pack (40 g) vegetable soup mix *
  • 1 227 ml can water chestnuts, drained and chopped
  1. First, thaw the spinach. This can be done in the microwave, so refer to the instructions on the package of your frozen spinach.
  2. Once the spinach is thawed, squeeze out all the water with your hands or a paper towel or dish towel. Set aside.
  3. In a large bowl, add in the mayo and non-dairy yogurt, along with the veg soup mix, chopped water chestnuts and spinach (breaking it up with your hands as you add it).
  4. Mix well until everything is combined.
  5. Refrigerate for at least 2 hours before serving for best results.
* I like to use a coconut based yogurt that's on the thicker side. I used the Silk cultured coconut.
* For the soup mix, I use the Knorr brand which is vegan. You'll need to check labels to ensure no milk ingredients
*For the mayo, my favorite is Hellman's vegan mayo
Serving size: ½ cup Calories: 260 Fat: 25 g Saturated fat: 4.6 g Carbs: 6.5 g Sugar: 0.6 g Sodium: 590 mg Fiber: 1.6 g Protein: 1.5 g Cholesterol: 0 mg
Recipe by Busy But Healthy at