Creamy Spinach Dip

Recipe by VegKitCourse: SidesCuisine: ChristmasDifficulty: Easy


Prep time


Cooking time




  • 1 large cob loaf

  • ¼ cup olive oil

  • 2 tablespoons plain flour

  • 375 ml (1 ½ cup) almond or soy milk

  • 60 ml (¼ cup) lemon juice

  • 3 spring onions, chopped

  • 1 small red onion, finely chopped

  • 2 cloves garlic, minced

  • 250 g frozen spinach, thawed

  • 1 teaspoon vegetable stock powder

  • 150 g (½ cup) vegan mayonnaise (we love Vegenaise!)

  • Zest of 1 lemon

  • Salt & pepper, to taste


  • Preheat oven to 180°C.
  • Slice the top of the cob loaf off and remove the inside filling. Cut the top and filling into chunks.
  • In a medium sized frying pan heat 2 tablespoons of olive oil over medium heat. Add the flour and cook for 2-3 minutes, stirring constantly. Follow with the almond milk and lemon juice and whisk for 3-4 minutes or until mixture is nice and thick. Remove from heat and set aside.
  • Heat the remaining olive oil in a large saucepan over medium heat. Add spring onion, red onion and garlic. Sauté for 5 minutes or until the onion is translucent. Stir in spinach, vegetable stock powder and mayonnaise and cook a further 2 minutes.
  • Remove this mix from heat and add it to the almond milk mixture. Using a spoon, combine thoroughly with lemon zest and season with salt and pepper.
  • Set the cob onto a lightly greased or lined baking tray, and pour in mixture. Bake, along with the bread chunks, for 5-10 minutes or until chunks are lightly browned and loaf is golden.
  • Serve with bread chunks and/or veggie sticks for dipping.

Liked this? We think you'll enjoy these recipes: