Cannellini beans create the perfect creamy base in this Vegan Spinach White Bean Dip for a surprisingly delicious and healthy appetizer for any party.
How was your Christmas? Full of fun, cheer, and good food, hopefully. We had a wonderful time with family sharing gifts, watching holiday movies and eating plenty of yummy foods like cookies of course, and this AMAZING Vegan Spinach White Bean Dip.
This dip is absolutely delicious, seriously addictive and great for parties and get-togethers. Try it at your New Year's Eve celebrations!
Ingredients
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.
- fresh spinach
- garlic clove
- olive oil
- cooked white beans such as great northern or cannellini
- nutritional yeast
- vegan mayo such as Vegenaise
- lemon juice
- salt
- pepper
- crackers, toasted bread, veggies, etc. for dipping
See recipe card for quantities.
Instructions
This dip is really easy to make. Start by sautéing the spinach and fresh garlic on the stovetop until wilted. Blend the remaining ingredients in a food processor until creamy. Then add the cooled spinach and pulse to combine.
Equipment
You will need a food processor to make this bean dip. Additionally, you'll need a pan to sauté the spinach and other basic tools such as measuring cups and spoons.
Storage
Store dip in an airtight container in the fridge. Good for 3-4 days.
We haven't tried freezing this dip.
Recipe
Vegan Spinach White Bean Dip
Equipment
- Food processor
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. Add garlic, cook for 30 seconds longer. Salt and pepper lightly.
- In a food processor combine beans, nutritional yeast, 3 tablespoon olive oil, vegan mayo, lemon juice, salt and pepper to taste. Process until beans have broken down completely and mixture is creamy.
- Add spinach and pulse just to combine.
- Serve with crackers, bread, or veggies.
Rachel Caron says
How much garlic powder should we use?
Melissa says
Start with 1/4 tsp and adjust depending on your taste preferences.
Nikki Baker says
My daughters and I made this (10 and 7 years old), and it was super easy and DELICIOUS!
Kris says
How much would you say is a bunch of spinach?
Melissa says
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 says
This dip was DELISH!!! Thank you so much for sharing. Making it AGAIN this weekend. ❤️
Melissa says
I'm so glad you enjoy the recipe!! Thank you for taking the time to comment and share feedback 😊
Jessica Patterson says
Should this be served hot or cold?
Melissa says
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 says
Can you use canned beans?
Melissa says
Yes, canned beans can be used. You’ll need less salt than called for in the recipe if using canned. Hope this helps.
C says
Where does the clove of garlic come in, in the food processor or sauteed with the garlic?
Melissa says
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 🙂
Jamie Miller says
This was a hit. I doubled the recipe in all the ways except the olive oil added before blending. I used canned canelli beans and a can of Trader Joe's Greek Chickpeas with cumin and parsley. I also used a blender instead of a food processor. Oh, and my olive oil is Trader Joe's infused with garlic.
TM says
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 says
Yay! Thank you so much! I'm so glad you like the recipe 🙂
Lorri says
Hi, can you make this without the nutritional yeast?
Thank you!
Melissa says
Hi, yes you can make it without the nutritional yeast if desired. Hope this helps!
Carie says
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 says
I have a glut of frozen spinach. Have you ever made it with frozen?
Barbara says
This looks so good! Do you have any suggestions for how to keep it flavorful if you can't have all that salt?
Bear says
The recipe says garlic clove but the instructions say garlic powder?
Leah says
Really yummy & easy!