Vegan Spinach Dip with Sunflower Seeds
- Prep
- 20 min
- Cook
- 10 min
- Yield
- 4 servings
- Level
- medium
Creamy vegan spinach dip made with frozen or fresh spinach, soy yogurt, nutritional yeast, and toasted sunflower seeds. Smooth, savory, and ready in minutes with a blender. Perfect for appetizers or snacking.
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Ingredients
- 9 oz spinach, frozen or fresh, thawed and drained
- ⅓ cups soy yogurtcoconut yogurt1:1dairy-free
- 1 tablespoon nutritional yeast
- 1 oz sunflower seeds, toastedpumpkin seeds1:1swapFull guide →
- 1 tablespoon vegan mayonnaise
- salt(optional)
- black pepper(optional)
Method
4 steps- 1
Thaw frozen spinach and drain thoroughly. If using fresh spinach, add to blender and blend until finely broken down.
- 2
Toast sunflower seeds in a dry skillet until lightly colored.
- 3
Add all ingredients to blender and blend until smooth.
- 4
Season with salt and pepper to taste.
Tips
Drain thawed spinach very well to avoid watery dip.
Toast sunflower seeds in a dry pan for best flavor development.
Good to Know
Refrigerate in airtight container up to 5 days.
Make up to 2 days ahead. Stir before serving if separation occurs.
Serve with crackers, vegetable sticks, or toasted bread.
Common Mistakes
Skip draining spinach to avoid excess moisture that thins dip.
Over-blend to prevent gluey texture from releasing spinach starches.