Cannellini beans create the perfect creamy base in this Vegan Spinach White Bean Dip for a surprisingly delicious and healthy appetizer for any party.
Update: This recipe is a few years old (from my first site), but I wanted to highlight it now. With New Year's Eve quickly approaching, it's a great option for get togethers and parties!
How was your Christmas? Full of fun, cheer, and good food, hopefully. We had a wonderful time with family sharing gifts, watching the hubby’s favorite holiday movie, A Christmas Story and eating plenty of yummy foods like cookies of course, and this AMAZING Vegan Spinach White Bean Dip.
This dip is seriously out of this world delicious. Even my skeptical father in law, who is very much a meat and potatoes kind of guy, enjoyed several bites.
what's in it
This spinach dip is creamy, packed with flavor, and deceptively healthy and it all starts with a surprising ingredient, beans! White beans such as cannellini or great northern create the perfect creamy base for this dip. Nutritional yeast gives it a cheesy flavor as well as additional nutrients like b vitamins and even some protein.
Delicious and healthy, that’s my kind of dip!
This dip is crazy good, seriously addictive, and great for parties and get-togethers. Try it at your New Year’s Eve celebrations!
more kid friendly party foods to try
Vegan Cheesy Herb Potato Wedges
Broccoli Quinoa Sticks w/ Cashew Cheese Sauce
Vegan Barbecue Quinoa Ball Sliders
If you try any of these recipes, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Vegan Spinach White Bean Dip
Ingredients
- 1 bunch fresh spinach
- 1 garlic clove, minced
- 1 tbsp olive oil
- 2 cups cooked white beans such as great northern or cannellini
- ¼ cup nutritional yeast
- 3 tbsp olive oil
- 2 tablespoon vegan mayo such as Vegenaise
- 1 tablespoon lemon juice
- ¾ - 1 teaspoon salt
- ¼ teaspoon pepper
- crackers, toasted bread, veggies, etc. for dipping
Instructions
- Wash spinach thoroughly and chop.
- Heat 1 tbsp. olive oil over medium heat and sauté spinach until wilted. Salt and pepper lightly.
- In a food processor combine beans, nutritional yeast, 3 tablespoon olive oil, vegan mayo, lemon juice, garlic powder, salt and pepper until beans have broken down completely and mixture is creamy.
- Add spinach and pulse just to combine.
- Serve with crackers, bread, or veggies.
CLICK BELOW TO PIN FOR LATER
Rachel Caron
How much garlic powder should we use?
Melissa
Start with 1/4 tsp and adjust depending on your taste preferences.
Nikki Baker
My daughters and I made this (10 and 7 years old), and it was super easy and DELICIOUS!
Kris
How much would you say is a bunch of spinach?
Melissa
Hi Kris, after checking around the internet it seems 1 bunch of spinach is about half a pound or 1-2 cups. This recipe is really forgiving so you don't have to be exact. Add as much or as little spinach as you like. Hope this helps.
Leslie
This dip was DELISH!!! Thank you so much for sharing. Making it AGAIN this weekend. ❤️
Melissa
I'm so glad you enjoy the recipe!! Thank you for taking the time to comment and share feedback 😊
Jessica Patterson
Should this be served hot or cold?
Melissa
I usually serve it cold, but I think you could also warm it in the oven if you wanted. Let me know if you try it!
Melissa Crain
Can you use canned beans?
Melissa
Yes, canned beans can be used. You’ll need less salt than called for in the recipe if using canned. Hope this helps.
C
Where does the clove of garlic come in, in the food processor or sauteed with the garlic?
Melissa
I prefer to sauté it with the spinach, but it can go directly in the processor too. Thank you for pointing this out. I’ll update the recipe 🙂
TM
Love this dip - been making it for about the last year since I found the recipe and it’s one of my favorite go-to’s
Melissa
Yay! Thank you so much! I'm so glad you like the recipe 🙂
Lorri
Hi, can you make this without the nutritional yeast?
Thank you!
Melissa
Hi, yes you can make it without the nutritional yeast if desired. Hope this helps!
Carie
Delicious recipe and easy to tweak for preferences. I found the recipe lacked nothing cutting out the added 3T of olive oil in an effort to cut down on the fat. In the future I think I’ll try omitting the vegan Mayo as well and just add additional liquid (maybe from the beans). Delicious and healthy dip!
Rik
I have a glut of frozen spinach. Have you ever made it with frozen?
Barbara
This looks so good! Do you have any suggestions for how to keep it flavorful if you can't have all that salt?