Get ready for tailgate season with Sweet Greens Vegan’s Spinach Dip recipe
In our August issue, Shakayla Scott talked with us about her passion for creating delicious and healthy meatless dishes and shared the recipe for her Vegan Philly Cheesesteak Sliders. Now, she’s delighting us with another recipe perfect for tailgates and fall gatherings: a vegan spinach dip. Read on for the ingredients and instructions to whip up a batch in your kitchen.
3 tablespoons dairy-free butter
4 garlic cloves, minced
3 cups frozen chopped spinach
8 ounces dairy-free cream cheese
1/2 cup dairy-free sour cream
1/4 to 1/3 cup plant-based milk
1 package vegan mozzarella cheese
1 cup vegan parmesan cheese
1 tablespoon garlic powder
salt and pepper, to taste
Preheat oven to 400 degrees.
Add dairy-free butter to a medium-sized skillet and melt over medium-low heat. Add in minced garlic and frozen spinach. Cook until spinach is no longer frozen. Next, add in dairy-free cream cheese, vegan mozzarella, half of the vegan parmesan, dairy-free sour cream, plant-based milk, and all of the seasonings. Stir until the cheese has melted and everything is well combined.
Transfer dip to an oven-safe baking dish and top with the remaining vegan parmesan cheese and bake for 20 minutes. Enjoy with bread, chips, or crackers.
Read more about Shakayla Scott and Sweet Green Vegans in our August issue, and follow along on Instagram (@sweetgreensvegan) for more plant-based recipe inspiration.