spinach and mushroom dip

Spinach and Mushroom Dip

Yesterday we had some friends over for to watch the football.  It was supposed to be so low key that we were ordering Indian takeout from the great place down the street, but I can’t help myself – I need to have food on the table when people arrive.  As per usual, I probably made too much, but better for them to be ohhing and ahhing over my food than takeout, right?!

My favorite vegan snack for this type of occasion is dip or salsa – they’re so easy and people don’t really even notice they’re vegan.  My go-to is typically Muhammara, but this crew has had it before so it was time to get experimenting, and this spinach and mushroom dip, tweaked from Candel 79’s cookbook, proved to be a winner in a room full of omnivores… and a celebrity chef.

Heads-up – this recipe calls for vegan mayonaise, and at first I baulked… I had never bought the stuff before, and had no intentions of ever buying it.  But the recipe sounded so good and I had so little time to investigate alternatives, that I caved.  I am going to experiment with a whole-food option (and possibly a raw vegan option) in the near future so stay tuned…


  • 1/2 cup green onions, chopped
  • 5 portabello mushrooms, peeled and cubed
  • 1/2lb spinach, chopped (I just used baby spinach so I didn’t have to worry about chopping)
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 1/8 tsp fresh pepper
  • Dash cayenne pepper, to taste
  • 3.4 cup vegan mayonnaise – I bought Earth Balance’s MindfulMayo from Whole Foods as it seemed to be the best option ingredient-wise


  • Heat small amount of olive oil or water in pan
  • Cook green onions and mushrooms on medium heat until soft – drain liquid well and set aside
  • Rinse pan, heat another small amount of olive oil or water in the pan and cook spinach, garlic and seasoning on medium heat until the spinach is wilted – set aside to cool on some paper towel to soak up extra moisture
  • Blend mushroom and spinach mixed in food processor until smooth
  • Transfer to a bowl and stir in vegan mayonnaise; adjust seasoning as required
  • Serve at room temperature with fresh, or lightly toasted bread
    • Alternatively, Candle 79 suggests spooning it onto crostinis to serve

The orange salt you see in the photo is also a great addition to a bread plate – it’s saffron salt!  We found it up in Burlington, VT at Saratoga Olive Oil Co., and can’t recommend it highly enough!  Simply dip the bread into some high quality extra virgin olive oil and sprinkle a little salt on top.  Delish!


Guide: vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free

4 Comments on “spinach and mushroom dip

  1. I make a raw mayo of lemon juice, mustard, sunflower seeds, paprika, Himalayan salt. Yum

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