Vegan Spinach Dip
A creamy, herby, rich vegan spinach dip which you can serve with anything under the sun, including and not limited to veg, crackers, pretzels or crisps. It can also be adjusted to suit whatever you have on hand, subbing swiss chard and cavolo nero for the spinach, leeks for the shallot, and any soft herb for the basil and chives.
2 tbsp + 1 tbsp (45ml) olive oil
1 shallot (around 150g), finely chopped
¼ tsp cumin
250g spinach, chopped
½ tsp salt
5g basil, chopped
5g chives, finely chopped
150g plant based greek yoghurt
Garlic oil (optional):
3 cloves garlic, finely sliced
60ml olive oil
Heat 2 tbsp olive oil in a large pan over medium heat. Add the finely chopped shallot, stir to coat and sauté for 8-10 minutes until soft and starting to caramelise.
Add the cumin and toast it for 2-3 minutes. Add the spinach and salt, and cook it for 14-16 minutes until soft and broken down.
In the meantime, make the garlic oil. Add the sliced garlic to a small saucepan, along with the olive oil. Simmer the garlic over medium low heat, for 8-10 minutes, until golden. Transfer both the oil and garlic to a bowl and let it cool for 5-10 minutes.
Add the chopped basil and chives to the spinach, and continue to cook for 3-4 minutes.
Let the spinach and herbs cool for 10 minutes, then add them a bowl. Stir in the yoghurt and 1 tbsp olive oil, and taste for seasoning.
Serve the dip topped with the garlic oil.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.