Dairy-Free Spinach Dip

dairy free spinach dip in a bowl on a bright blue background with blue and white striped napkin.

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5 from 19 votes

This easy spinach dip recipe is a dairy-free crowd favorite! It can be made a day or two ahead of time.

Course Side Dish

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 485kcal

Author Marlynn Schotland

Ingredients

16 ounces (one 16 oz container) dairy-free sour cream
1 cup dairy-free mayonnaise
1 box (10 oz) frozen spinach thawed and drained, with liquid squeezed out
1 packet Knorr vegetable dip mix
2 tablespoons chopped water chestnuts
1 teaspoons chopped green onion or chives
1 round bread loaf

Instructions

Using a serrated knife, cut a top portion of the bread loaf out to create a bowl to hold the spinach dip. Cut the bread top into chunks for serving. Set aside.
Add all ingredients to a large bowl and mix well, until all of the powdered vegetable dip is fully blended. Spoon dip into hollowed out bread bowl.
Keep refrigerated until ready to serve. Can be made ahead up to overnight.
Serve cut up bread along with the dip.

Notes

When using frozen spinach, thaw the spinach in the refrigerator overnight, then squeeze out as much of the liquid as you can before adding it to the dip mixture. I usually squeeze out the excess liquid, then let the spinach sit on layers of paper towels for about 30 minutes to help soak up any additional liquid, then add it to the dip. Liquid from the thawed spinach can result in a soggy dip.

Make ahead tip: You can make this up to two days ahead of time, but it's best if you make it within 24 hours of serving.

Storage: store in an airtight container in the refrigerator for up to 2 or 3 days.

Nutrition