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Plant Based Spinach Dip

Same cheesy flavour without the dairy. Delicious and creamy!


Plant Based Spinach Dip



Dietary Preference(s):

Dairy Free, Vegetarian, Plant Based


  • 10 oz (300g) frozen spinach, defrosted
  • 1 can (4oz/218ml) sliced water chestnut
  • 3 large greens onions chopped (1/2 cup)
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup Hemp hearts
  • 1/4 cup roasted unsalted cashews
  • 1/2 cup water
  • 3 tbsp onion powder
  • 2 tbsp yellow miso
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp garlic powder
  • 1/2 tsp Mum's Original™ Himalayan Rock Salt
  • 1/4 tsp yellow mustard (condiment not powder)
  • 1/4 tsp chili powder
  • 1/4 tsp ground pepper

How to Make It

Drain the spinach and squeeze water out. Place in a large mixing bowl.

Drain and chop the water chestnut (should equal approximately ¾ cup) and add to spinach.

Add chopped green onion and nutritional yeast flakes to spinach mixture and hand mix.

In a Magic Bullet or food processer, add all other ingredients (hemp hearts, cashews, water, onion powder, miso, olive oil, lemon juice, garlic powder, Himalayan Rock Salt, mustard, chili powder and ground pepper). Blend on high until creamy.

Pour the “hemp sauce” on spinach mixture and gently blend until it is mixed throughout spinach.

Serve chilled with veggies or in a scooped out bread loaf.

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