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Hot Spinach Dip (Vegan and GF)

Chock full of spinach and warm and satisfyingly creamy, this plant-based hot spinach dip is simple to prepare and easy to make ahead. All the tasty goodness while mayo-free, dairy-free and gluten-free. Not gluten-free if served in a bread bowl!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, dip
Cuisine: American
Keyword: dairy-free spinach dip, easy dip, easy party food, gluten-free spinach dip, hot spinach dip, makeahead spinach dip, mayo-free spinach dip, mother mix, plant-based spinach dip, spinach dip, warm spinach dip
Servings: 10
Calories: 104kcal
Author: Sylvia Eastman


  • 6-8 cups fresh spinach
  • 1 tablespoon neutral oil
  • 3 tablespoons fresh basil, julienned
  • 1 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • salt, to taste
  • pepper, to taste
  • 1/4 cup sun-dried tomatoes, chopped {optional)
  • 1 1/3 cups Mother Mix + 2 cups water {See Recipe Notes for link}

Optionally, if you do not have the Mother Mix

  • 1 cup almond flour {also known as almond meal, or ground blanched almonds}
  • 2 cups water
  • 4 tablespoons tapioca starch
  • 2 tablespoons, plus 2 teaspoons nutritonal yeast
  • 1 teaspoon salt

Optionally, to serve

  • 1 round loaf bread Sourdough, white, and whole wheat would all be good.}


  • Prepare the spinach: In a large frying pan, add a small amount of oil and heat and then sauté the spinach until wilted. Remove from pan, put in a strainer, and press out extra water and then chop the spinach into small pieces. Set aside.
  • Make the base dip by combining the Mother Mix and water (or the individual ingredients) in the blender.
    Blend on high for one minute.
    Transfer to a medium saucepan and cook and stir over medium heat for about 7-8 minutes, until the dip is thick and stretchy. 
  • Add the spinach, basil, garlic, and lemon juice (and sun-dried tomatoes, if using) into the dip and stir well. Taste and add salt and pepper if you like.
  • Serve as is, with some dippers, or make a bread bowl:
    Using a sharp knife, carve out a big circle of the bread. Remove enough of the bread in the middle to allow room for the dip (about 2 1/2 cups)
    Sliced the carved-out bread into cubes for dipping.
    Pour the spinach dip into the bread bowl. You can serve like this, or even better, put it on a baking sheet and heat the bread bowl and the bread cubes for 10 minutes or so in a 275F degree oven. This way you get a hot dip and slightly crispy cubes, perfect for dipping. If you are making it ahead, refrigerate until you want to eat, and then heat it up.


Storage and Reheating

You can prepare this ahead of time and store in the fridge, and then reheat over low to medium heat when you are ready to serve. This even works if you already have it in the bread bowl, just place it on a baking sheet and warm it up for 12 to 15 minutes or so at about 250F.

About the Mother Mix

See this post on the Mother Mix,  is a DIY pantry staple that you can use for over 15 different comfort food recipes on not not nutritious. 

About the Nutrition Information

Nutrition information is an estimate only and does not include serving in a bread bowl. 


Calories: 104kcal | Carbohydrates: 8g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 164mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1720IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg