Spinach Dip

Total servings: 4


1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
100 g crumbled tempeh
250 g frozen spinach, drained and chopped
100 ml soy yogurt
2 tablespoon vegan mayonnaise
1 tablespoon vinegar
salt and pepper to taste
vegetables or bread to use as dip


Add the oil in a skillet and bake the onion, garlic and crumbled tempeh until the onions are translucent. Allow to cool a bit. Add the spinach, mayonnaise, vinegar and soy yogurt and mix well with a food processor. Put the spinach dip in a serving bowl. Bringthe spinach dip to taste with salt and pepper.

This spinach dip can be used with bread or fresh vegetables (cauliflower, carrots, cucumber, selery,...). It is not recommended to store the spinach for more than a day in a fridge.

Vegan: Yes
Vegetarian: Yes