Creamy Vegan Spinach Jalapeno Dip

Creamy Vegan Spinach Jalapeno Dip

I made this yesterday and it was SO SO GOOD that I ate it all. In just a couple of hours. I really couldn't stop. I had it on cucumber "chips" (just sliced cucumbers) and on top of some roasted eggplant. Holy moly! So then I had to make it again today and take a picture for you. It's obvious that this is delicious pared with some toasted bread but honestly I can't think of much that wouldn't taste better with this! Baked potato? Yeah. Pizza? Oh heck yah. Raw veggies? Of course. I actually ate some today with some raw purple cabbage that I had cut into little triangles and it was my favorite thing I've dipped into it so far! 

I made this dip entirely with my immersion blender. A food processor would also work beautifully! I just use that immersion blender so much! It's so easy to clean and use that I would rather grab it than drag out my huge food processor if I don't have to. 

In this recipe I used onion powder instead of onions because I just didn't like the texture of the cooked onions for this. I like it just how it is. If you're not a fan of onion powder feel free to finely dice 1/4 of a large onion and cook in a pan with a bit of water until it is translucent. Stir it into the dip after the spinach has been mixed in. 

Creamy Vegan Spinach Jalapeno Dip

Creamy Vegan Spinach Jalapeno Dip

  • 10 oz frozen chopped spinach, thawed and squeezed of all excess moisture *see note for using fresh spinach
  • 12oz  (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
  • 2 Tablespoons lemon juice
  • 3 Tablespoons miso paste (whatever kind you have will work)
  • 3 cloves garlic
  • 1 teaspoon onion powder
  • 1 jalapeno, roughly chopped and seeds removed (use 1/2 if you want a less spicy dip)
  • 2 Tablespoons nutritional yeast
  • 1/2 cup water

To get all of the extra moisture out of the spinach I like to put it in a tea towel and wring it until it is dry. You will be SHOCKED at how much liquid comes out! 

Blend everything except the spinach together until smooth. Add the spinach and pulse a few times to chop and incorporate. 

It tastes great cold but you can also make this a hot dip which is really nice. 

Just preheat your oven to 375 degrees. Put your dip into an oven safe dish and bake for 30-45 minutes, or until it is warm throughout and starts to brown on top. 

*If using fresh spinach you will need to wilt it, chop it and then squeeze any extra moisture out. It's about 1 cup of cooked super squeezed out spinach (12-16 oz of fresh!)

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