Spinach and apricot dip
This creamy vegan spinach dip is a crowd-pleasing appetizer, packed with fresh spinach and a rich, dairy-free base. Perfectly seasoned with garlic and herbs, it’s irresistibly flavorful and pairs wonderfully with veggies, crackers, or bread. Ideal for parties, game nights, or any time you’re craving a delicious, plant-based snack!
Ingredients
(SERVINGS: 4-6)
- 2 tbsp. olive oil
-
½ cup red onion, finely chopped
- 1 clove of garlic, finely chopped
- 15 spinach leaves
-
½ cup of tofu cream*
- 2 tbsp. walnuts, chopped
- 2 tbsp. pistachios, chopped
- 2 tbsp. almonds, chopped
- 2 tbsp. dried apricot, sliced thin
- 2 tbsp nutritional yeast
- Salt and pepper to taste
For the tofu cream
-
½ block of silken tofu
- 1 ½ tbsp. olive oil
- 1 tbsp. apple cider vinegar
-
½ tsp. salt
- ¼ cup plus 2 tbsp. water
Preparation
- In a skillet over medium heat, fry the onion in olive oil until translucent. Add the garlic and spinach, cook for about 3 minutes or until the spinach is softened.
- Make the tofu cream by blending the tofu cream ingredients in a blender until smooth.
- Add ½ a cup of the tofu cream (save the rest for a future recipe), nutritional yeast and nuts, cook for a few more minutes and season with salt and pepper to taste.
- Top with thinly sliced apricot and serve hot with breadsticks or crackers.
Try Plant-based Today
Sign up to get great tips and recipes
