Vegan Spinach Dip Cold

This appetizer is super easy to make lusciously creamy and ready in 5 minutes. Arrange on a baking sheet and spritz with a water bottle.

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Add the non-dairy milk and.

Vegan spinach dip cold. You can serve this vegan spinach dip either warm or cold alongside fresh bread chips or crackers on top of salads on top of pasta eaten with a spoon right out of the bowl etc. Once the pepper is soft add the spinach and stir until it starts to thaw. Blend at high speed until smooth.

Traditionally spinach dip is baked and served hot. Add sauerkraut liquid and lemon juice as you continue to blend. In a large pot cook the chopped red pepper in the olive oil over medium heat.

In high powered blender combine soaked cashews and water. You can even warm it up again after it has been refrigerated. Its best when enjoyed with your friends and family around a large table.

You can also sprinkle some vegan mozzarella on top before baking. Slice each one into 8 slices using a pizza slicer. Sprinkle with sea salt and garlic powder.

Simply use regular corn tortillas. Mix well then stir in salt and pepper to taste. Serve cold or place in a greased 8x8 baking dish and bake at 350F for 20-25 minutes until hot and bubbly.

This vegan spinach dip is baked and best served straight from the oven but you can definitely eat it cold as well. Place cream cheese vegenaise spinach nutritional yeast lemon juice garlic powder and onion powder in a mixing bowl. Transfer to a bowl and stir in garlic spinach.

Cold Spinach Dip is made with frozen spinach sour cream mayonnaise green onions water chestnuts and a vegetable soup mix. Total Time 5 minutes. Prep Time 5 minutes.

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