By the time you read this I’ll be in California. I’ve bounced back and forth between Los Angeles and Chicago for the past five years and it looks like I might be settling here for a while this time. My timing couldn’t be more perfect. I’m escaping the Midwest just as the arctic air blows down and sprays Chicago with ice and snow. I’ll miss the food and the people (so, so much), but definitely not the weather. This warm and creamy skillet spinach dip has been my antidote to these freezing cold winter nights.
Spinach artichoke dip is such a classic appetizer and party snack. I’ve seen it on the menu at nearly every American restaurant I’ve ever been to (I’m looking at you, Applebee’s). Clearly, it’s a hit with customers, and it’s easy to see why. Traditional spinach dip is made with cream cheese, sour cream, Parmesan cheese, and heavy cream. Oh, and a little bit of spinach and a maybe a few pieces of artichoke. It’s rich and creamy and I’m not going to lie – from what I remember, it’s absolutely delicious. This version is completely vegan, contains zero artichokes, and has a fraction of the calories and fat of traditional spinach dip. Hurrah!
The brand of vegan cream cheese you use will have a big impact on how this recipe turns out. If you can find it, I highly recommend Kite Hill (not sponsored, I just adore their products). Their chive cream cheese is vegan, gluten-free, and soy-free. It’s made from almond milk, and it’s extremely creamy and flavorful. It reminds me of the life-changing vegan cream cheese I had on a bagel in Brooklyn a few years back. If you use regular flavored vegan cream cheese, I suggest adding a small handful of fresh chopped chives to the mix.
This warm and creamy skillet spinach dip is exactly what vegan comfort food should taste like. It’s thick, velvety, and scoops wonderfully onto chips and sliced veggies.
Warm and Creamy Skillet Spinach Dip
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Stovetop
- Cuisine: Vegan
Description
This warm and creamy skillet spinach dip is exactly what vegan comfort food should taste like. It’s thick, velvety, and scoops wonderfully onto chips and sliced veggies.
Ingredients
- 1 10-oz. package frozen chopped spinach
- 1 Tbsp. vegan butter or olive oil
- ¼ cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. whole-wheat flour (or gluten-free flour)
- 1 5-oz. container non-dairy plain, unsweetened yogurt (I used Kite Hill)
- 1 8-oz. package chive non-dairy cream cheese (I used Kite Hill)
- 1 tsp. lemon juice
- ¼ tsp. salt
- Pinch of black pepper
- To serve: tortilla chips, pita bread, or sliced veggies
Instructions
- Unwrap the frozen spinach and place it in an 8-inch skillet along with a tablespoon of water. Warm over medium-low heat until completely thawed, about 12 minutes, breaking it up with a spatula periodically. Remove the pan from heat and drain the spinach. When cool enough to handle, squeeze the spinach to remove as much water as possible. Set spinach aside.
- Wipe the skillet clean and add a tablespoon of vegan butter or olive oil. Melt over medium-low heat; then add the onion and garlic. Cook for 4 to 5 minutes, until soft and fragrant. Stir in the flour and cook a couple of minutes more.
- Add the yogurt, cream cheese, lemon juice, salt, and black pepper to the skillet along with the spinach. Continue to cook until the ingredients are well combined and the spinach dip is heated through, about 5 minutes.
- Serve the spinach dip in the skillet or transfer it to a bowl and serve with tortilla chips, pita, or sliced veggies.
Notes
Nutritional information was calculated based on Kite Hill products. Data does not include chips or veggies for serving.
Nutrition
- Serving Size:
- Calories: 155
- Sugar: 1 g
- Sodium: 378.5 mg
- Fat: 13.9 g
- Carbohydrates: 6.3 g
- Protein: 5.4 g
- Cholesterol: 0 mg
Angela
I couldn’t find more hill you hurt. I used SO coconut plain yogurt and it turned out great! Tasty and simple. Thank you for recipe.