vegan spinach dip | hot for food

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This is a classic spinach dip made vegan with just a few ingredient swaps! Instead of using fat laden sour cream and mayo you can make it just as satisfying and creamy with tofu and zucchini! Enjoy this one for a party, potluck or Superbowl Sunday coming up this weekend, Feb 4th!

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HERE’S THE EASIER VERSION ON MY OTHER YT CHANNEL
https://youtu.be/FuyUVuA2sdo

#hotforfood #vegan #veganrecipes #easyveganrecipes #veganism #food #spinachdip #dips
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Comments

Allison Raffel says:

Just made this and my whole household loves it! Thank you! I've been searching for a vegan spin dip that doesn't use faux mayonnaise/sour cream as a base

L0lamae says:

This is now my spinach dip, and it's pretty famous ( ; so thanks!! People always ask my secret, I say the tofu, and they think I'm joking ( ;

SJ Long says:

I have some crazy food allergies and I haven’t been able to have this in over a decade! I can’t wait to try this!

Lisa L Menard says:

I’m confused about why one would need to take the water out of the tofu when it’s just going to be blended into a sauce? And doesn’t the apple cider vinegar give it a “distinct” taste?

error53ish says:

Let's not talk about sports… so can we talk about that dope af necklace that you were wearing?

Katrinabobina17 says:

Just made this for a party. It received many compliments, and nobody noticed the absence of dairy! I really appreciated the simple ingredients, as vegan substitution products are hard to find in my area. I'm excited to try more of your recipes- Keep up the great work!

musicismylove92 says:

Making this for a NYE party tonight!! So excited 😀

Samantha Barron says:

My phone ALSO plays U2 randomly like it is possessed (U2 is the only album there because iTunes accidentally gave it to everyone 😂)

LizziChi Ⓥ says:

Made this tonight – a double batch for a gathering tomorrow. The amount of garlicky taste in the final product is obscenely overpowering. To the point that my eyes were burning as I was pouring the mixture out of the blender. And I didn't even double the garlic powder. Just the fresh garlic. In hindsight (and after the taste test of course) such a high amount of fresh garlic and onion and then adding garlic and onion powders on top of that is a bad idea.
Hoping the flavor mellows overnight in the fridge as I used expensive organic ingredients that I would hate to pour down the drain.

greygoose says:

Can I make this using fresh spinach?

Vi Wang says:

Hi I tried out this recipe and I wanna thank you for sharing — it just simply tastes AMAZING !!!!

Brittles says:

This dip rolled up in a lasagna roll was AMAZING, it totally replaced my love for cannelloni, so good 🙂

SolTD7 izzie says:

This is not Pumpernickel…. Please don't call that Pumpernickel…. But I will definitely make that dip!!

M Man says:

Don't know what it taste like what I'm going to try it

Aimee Salgado says:

love this…

Rebecca Araque says:

I made this today to use up my leftover tofu & it was amazing! Even my non vegan family thought it was delicious. It would be a great appetizer to bring to any party!!

nora says:

can I use tempeh?

Charlotte Rowe says:

Ah hah! Well that explains why the zucchini in the khoreshe fessenjan recipe I have. I thought it was just for bulk.

Mitch Alexander says:

I tried the spinach dip with frozen chopped spinach 🤭 not good lol

krittyp says:

I need a nut milk bag!! Where do I get one?? 💞

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