Baked Vegan Spinach Dip

Holidays mean parties. And parties mean food. LOTS of food. So for the next party you host, do you guests (and yourself!) a favor and serve a bubbling bowl of this rich, decadent tasting dip from that is low in calories but high in flavor.

Baked Vegan Spinach Dip


Stove-top mixture:

  • 1¼ cups red onion, chopped
  • 2 tsp truffle oil (or veg oil)
  • 1 tsp safflower or olive oil (or veg oil)
  • 1½ cups sauerkraut (drained)
  • ½ tsp lemon pepper seasoning salt
  • ¼-½ tsp salt (or to taste!)
  • 1½ cups vegan sour cream
  • 1½ cups nutritional yeast
  • 1 Tbsp apple cider vinegar
  • 4½ cups organic baby spinach, frozen

Before baking fold-in’s:

  • ¼ cup red onion
  • 2 Tbsp whole wheat flour
  • 1 cup Daiya vegan cheese (I used pepper jack)
  • drizzle of truffle or olive oil over top


  1. Preheat oven to 400 degrees. Add the truffle and safflower oil (or any vegetable oil) to a medium soup pot. Over high heat. Add in the diced red onion. Saute until they begin to caramelize.
  2. Add in the lemon pepper salt and a spoonful of the nutritional yeast.
  3. Add in the sauerkraut and sauté for another minute.
  4. Add in all the remaining ingredients. Fold in the sour cream, spinach, nutritional yeast, cider vinegar. Heat and stir until all the spinach has warmed and the mixture if fluffy and creamy. About 5 minutes over medium-high heat. Do a taste test and add more salt/pepper/nutritional yeast as desired. If your mixture is a bit too thick (compare to my photo above), add in a splash of plain soy milk.
  5. Remove pot from heat and fold in the flour and ¼ cup chopped raw onion.
  6. Transfer to an oven-safe dish and top with the shredded vegan cheese and a pinch more of raw red onion. Lastly, add a final drizzle of olive oil or truffle oil if desired.
  7. Bake at 400 for 16-20 minutes. Then broil on high for another 1-2 minutes or until the cheese browns and bubbles.
  8. Serve warm or chill in fridge to serve cold.

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