Creamy Spinach Dip (Vegan, Dairy-Free)
Try this Creamy spinach dip, vegan, dairy-free recipe.
Try this Creamy spinach dip, vegan, dairy-free recipe.
- 1 tablespoon lime juice
- 1 garlic cloves crushed
- 2 large ripe avocado about 2 cup of mashed avocado
- 1/4 cup fresh coriander chopped
- 1/4 cup canned red kidney beans
- handful of chopped fresh coriander
- 2 tablespoon extra virgin avocado oil
- 1 small garlic glove
- 1/2 cup fresh spinach leaves. blanched in boiling water fo squeezed, drained - about 20 large leaves of fresh spinach
- 3/4 cup coconut yoghurt (or soy yoghurt or any yoghurt of
- 3 tablespoon extra virgin avocado oil
- salt pepper - adjust regarding taste
- extra virgin avocado oil to drizzle on top
- optional - mexican salsa
- 10 cherry tomatoes - i used a mix of colour red orange and yellow tomatoes
- 10 brown rice/pink himalayan sea salt chips
- Carbohydrate 37.8386250011 g
- Cholesterol 0 mg
- Fat 58.9706750000102 g
- Fiber 27.1249992321265 g
- Protein 8.36317500005899 g
- Saturated Fat 8.55164500000107 g
- Serving Size 1 1 recipe (436g)
- Sodium 29.3700000003567 mg
- Sugar 10.7136257689736 g
- Trans Fat 3.70876500000443 g
- Calories 655 calories
Step-by-step
- Trim the fresh spinach leaves.
- Place them onto a large saucepan.
- Pour boiling water onto the spinach until fully covered.
- Place a lid on top of the saucepan.
- Set aside for 2 minutes.
- Drain the spinach and rinse with cold water.
- Using your hands squeeze the cooked/blanched spinach leaves to remove all the extra water.
- Eventually, pat dry onto absorbent paper to remove all the extra water.
- In a food processor with S blade attachment, add the cooked drained spinach.
- Add the rest of the ingredients: mashed ripe avocado, crushed garlic, coriander, coconut yoghurt, lime juice and avocado oil.
- Process until smooth - about 2 minutes on high speed.
- Adjust salt and pepper.
- Transfer into a bowl.
- Drizzle extra virgin avocado oil on top.
- Refrigerate for 30 minutes or more if you like before adding the toppings.
- Dip the brown rice tortilla pieces all over the Mexican guacamole.
- Set aside while you prepare the salsa.
- In a mixing bowl add the red beans and chopped tomatoes.
- Combine with avocado oil, crushed garlic and lime juice.
- Sprinkle the salsa on top of the tortilla and add extra chopped coriander.
My Unexpectedly Delicious Vegan Spinach Dip Adventure
As a busy working mom, finding time to cook healthy and delicious meals feels like a constant uphill battle. Between work deadlines, school pick-ups, and the general chaos of family life, the thought of spending hours in the kitchen often leaves me feeling overwhelmed. So, I’m always on the lookout for quick, easy, and – let’s be honest – impressive recipes that won't leave me stranded in a sea of dirty dishes.
This vegan spinach dip recipe was a total game-changer. I stumbled upon it while browsing online (no, I won't reveal the source!), and let me tell you, the simplicity and taste far exceeded my expectations. I was initially drawn in by the promise of a creamy, dairy-free dip – a feat I'd previously considered near impossible. But the combination of avocado, coconut yogurt, and fresh spinach created a texture and flavor that was unbelievably rich and satisfying. It’s so versatile too! I served it with brown rice tortilla chips, but it would also be amazing with pita bread, crudités, or even as a topping for baked potatoes.
The preparation itself was incredibly straightforward. The steps involved blanching spinach, which was a new experience for me. At first I was a bit nervous, worried about overcooking the greens, but it turned out to be super easy. The process of squeezing out excess water might seem tedious, but it’s absolutely crucial for achieving that perfect creamy consistency. Trust me on this one – the extra effort is worth it!
What truly surprised me about this recipe was its adaptability. I had some leftover cherry tomatoes of varying colors in my fridge, so I decided to throw them into a simple salsa to serve alongside the dip. Adding a touch of fresh cilantro and a squeeze of lime to the salsa elevated the entire dish, creating a delightful contrast of flavors and textures. The vibrant colors of the tomatoes made the presentation even more appealing.
But beyond the ease of preparation and the incredible taste, what truly resonated with me was the ability to share this dish with my family and friends. It was a perfect appetizer for a casual gathering, impressing even the most discerning palates without requiring hours of culinary toil. Knowing I could create something so delicious and healthy without sacrificing precious family time was incredibly rewarding.
I often find myself juggling multiple roles – wife, mother, friend, and career woman. Finding time for myself, let alone creating elaborate meals, can feel like a luxury. This recipe proved that nourishing and delicious food doesn’t need to be complicated. It’s a testament to the fact that even in the midst of a busy life, a little bit of creativity and the right ingredients can lead to moments of culinary satisfaction and shared joy.
So, if you’re looking for a quick, easy, and unbelievably tasty vegan dip recipe, look no further. This creamy spinach dip is a guaranteed crowd-pleaser, perfect for any occasion. Give it a try – you won’t regret it!
Ingredients I used:
- 1 tablespoon lime juice
- 1 garlic cloves crushed
- 2 large ripe avocados (about 2 cups mashed avocado)
- 1/4 cup fresh coriander chopped
- 1/4 cup canned red kidney beans
- Handful of chopped fresh coriander
- 2 tablespoons extra virgin avocado oil
- 1 small garlic clove
- 1/2 cup fresh spinach leaves, blanched in boiling water, squeezed, and drained (about 20 large leaves)
- 3/4 cup coconut yogurt (or soy yogurt, or any yogurt)
- 3 tablespoons extra virgin avocado oil
- Salt and pepper to taste
- Extra virgin avocado oil to drizzle on top (optional)
- Mexican salsa (optional)
- 10 cherry tomatoes (I used a mix of red, orange, and yellow)
- 10 brown rice/pink Himalayan sea salt chips
