Vegan Spinach Dip (ft. pumpernickel bread)

Every New Year’s Eve, my family makes spinach dip served in a pumpernickel breadbowl. It was something my grandma loved to make for parties, but I’m not really sure how it ever became a NYE tradition. Yet every year around New Year I always seem to be craving it. So this year, I decided to make a veganized version!

If you already have a vegan sour cream on hand, this recipe only requires 4 simple ingredients! If not, you can fairly easily make up a vegan sour cream. I love this recipe by Cookie and Kate.

This dip goes great with pumpernickel bread, but it also can also be served alongside crackers, veggies, and other dip-ables.

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Vegan Spinach Dip

makes 1 large bowl of spinach dip

Time: Approx. 15 Minutes

Ingredients

• 2 cups of vegan mayonnaise

• 2 cups of vegan sour cream (I used this recipe from Cookie and Kate)

• 80g of dried vegetable soup mix (can be bought in bulk or packaged)

• 300g of frozen spinach, thawed (cooked or fresh works too, but frozen help to keeps the dip cold)

• 2 loaves of pumpernickel bread (sub for bread of choice, crackers, veggies)

To Make:

1. Thaw spinach (in microwave or method of your choice)

2. In a mixing bowl, combine the mayonnaise, sour cream, and vegetable soup mix.

3. Add in the spinach and use a fork to mix it in and crush up the clumps.

4. Cut up your bread, serve and enjoy! Store in the refrigerator in an air tight container.

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