Vegan Spinach Dip with Sunflower Seeds
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.
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)
Instructions
- 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.