Quick and Easy Vegan Spinach Dip.
You have to try this creamy and cheesy spinach dip - it's easy to make and perfect for your next party.
Ingredients
- 2 teaspoons olive oil
- 1 cup red bell pepper finely chopped
- 16 ounces frozen chopped spinach
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 14 ounces Daiya jalapeno havarti cheese cut into small cubes
- ¼ teaspoon pepper
- 1 ¼ cup non-dairy milk I used So Delicious Unsweetened Coconut Milk Beverage
- more red bell pepper for garnish
- tortilla chips
Instructions
- In a large pot, cook the chopped red pepper in the olive oil over medium heat. Once the pepper is soft, add the spinach, and stir until it starts to thaw.
- Add the non-dairy milk, garlic powder, salt, and pepper and cook until heated through.
- Add the cubed Daiya cheese, and stir constantly until melted and creamy. This may take a while, but the cheese will melt.
- Pour the dip into a serving dish and top with more chopped red pepper.
- Serve with tortilla chips.
Notes
Store leftover dip in the refrigerator. It should stay fresh for about 4 days.
I recommend using a neutral tasting non-dairy milk for best results. Coconut milk or rice milk are good choices.
Nutrition
Calories: 272kcalCarbohydrates: 23gProtein: 7gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 932mgPotassium: 377mgFiber: 5gSugar: 3gVitamin A: 9797IUVitamin C: 39mgCalcium: 202mgIron: 3mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!