Creamy Spinach Dip in a Bread Bowl

Creamy Spinach Dip in a Bread Bowl

Servings: Serves 4-6

Recipe Directions
Nutrition Information


  • 1 tablespoon extra virgin olive oil
  • 3 cups baby spinach leaves, tightly packed (about 2-3 bags)
  • 2 cloves garlic, finely chopped
  • ½ cup organic non-dairy mayonnaise
  • 1 container GO Veggie! Dairy Free Classic Plain Cream Cheese (8 oz)
  • 2 tablespoons lemon juice (juice of 1 lemon, plus zest)
  • ¼ teaspoon sea salt, plus more to taste
  • ¼ teaspoon finely ground black pepper
  • 2 tablespoons, plus 2 tablespoons GO Veggie! Dairy Free Grated Parmesan
  • 1 can water chestnuts (8 oz), diced
  • 1 large organic loaf bread (sourdough or spelt preferred)
  • Crackers and vegetable sticks


Pre-heat a skillet over a medium-low heat and add olive oil. Add spinach and garlic and cook until spinach is wilted, about 3-4 minutes. Drain liquid from spinach.

In a large food processor, add non-dairy mayonnaise, GO Veggie! cream cheese, sea salt, pepper and lemon juice and zest. Pulse about 7-10 times. Add cooked spinach, and pulse until uniform.

Fold in 2 tablespoons parmesan and water chestnuts. Refrigerate until ready to use.

To create bread bowl, cut a round out of top of bread. Hollow out center and retain extra bread for dipping.

When serving add dip into bread bowl and top with remaining 2 tablespoons GO Veggie! Parmesan. Serve bowl with crackers and vegetable sticks.