Vegan Tofu-Spinach Dip

vegan appetizer tofu spinach dip

Vegan Tofu Spinach Dip


This recipe was developed as a vegan appetizer version of that onion and spinach dip that probably everyone has had at some potluck or party some time in their life. You know the one–I think you mix sour cream, onion soup mix, mayonnaise, water chestnuts, and spinach.

This has no dairy, no cholesterol, no unpronounceable chemicals or flavorings, and is almost as easy to make.

Recently I made a version for a memorial service, and I didn’t have gobs of dehydrated onions or powders to throw in. So I used minced onions and minced garlic for one batch, and sauteed onions and garlic for the second batch, for less of a strong onion bite.

Someone has already asked for the recipe, so it obviously tasted okay. I cannot post the exact recipe I used for the large batches, because I was making hundreds of pounds of food and had no time to measure or write anything down. Instead of 2 cups of tofu per batch, I used 2 blocks! I’ll give you some approximate amounts, though, to help you out.

Here is the original, normal-sized recipe I developed:

Vegan Tofu-Spinach Dip

2 cups tofu
1 teaspoon salt
1-1/2 teaspoons sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 Tablespoon dried onion flakes
5 Tablespoons lemon juice
1/4 cup oil
1/2 cup chopped water chestnuts (half of an 8-ounce can)
1 cup cooked, chopped spinach* (this is probably about equal to one box of frozen spinach, thawed)

Blend all ingredients EXCEPT water chestnuts and spinach. Add water if necessary. Blend until it is smooth.

Stir in water chestnuts and spinach.

Serve with crudite or chips, or as a spread on bread, crostini, or crackers.

I’ve also served it inside a round loaf of sweet bread. Cut off a thin slice from the top. Pull the center out in chunks, leaving a bowl-like shell. Put the dip into the bread bowl and serve the bread chunks for dipping.

That makes a nice mix of sweet, sour, crunchy, salty, and creamy, and the dry bread soaks up the dip very nicely.

To make it with fresh onion and garlic,

use the same recipe, with the following changes:

Omit garlic and onion powders
Omit dehyrated onion flakes
Add 2 cloves minced garlic
Add 1/2 cup minced onion (I used sweet onions)

Taste and see if you need to add more onion and/or garlic. Keep in mind that the flavors will meld nicely if you let it sit.

I recommend you refrigerate this several hours, or overnight, before serving, but it’s not necessary.

*Note about the spinach: I’ve used regular spinach and cholesterol spinach, and both worked well. You could probably substitute other cooked greens instead, such as kale or collard greens, to get a similar flavor.

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2 Responses to Vegan Tofu-Spinach Dip

  1. […] you want the other memorial food recipes, so far I have: Broccoli Salad Vegan Tofu Spinach Dip Frozen Pea Salad (with or without feta) Russian-Korean Carrot […]

  2. […] Note: This was served at Ray’s memorial service at the arboretum. The other recipes can be found also, including Black Bean Dip, Broccoli Salad, Pea Salad, and Vegan Tofu-Spinach Dip. […]

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