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Asparagus-Spinach Dip (Vegan)

From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. It has a lovely bright-green color and fresh flavor, perfect for barbecues or other outdoor events, and a fun way to eat your veggies.

5.0 · 3 reviewsRecipe card by ProseEditorial by recipesvibrant · Updated October 13, 2026
GreensFruitVegetableLactose FreeVeganFree Of...
Asparagus-Spinach Dip (Vegan)

Total time

20 min

Servings

12

Calories

94.3

Category

Spinach

Looking for the ultimate crowd-pleaser? This creamy, dairy-free Asparagus-Spinach Dip is the perfect healthy appetizer for your next summer gathering or potluck. Packed with fresh greens and velvety vegan goodness, it takes less than 30 minutes to whip up and pairs perfectly with crusty bread, pita chips, or fresh raw veggies.

Ingredients

Makes 12 servings

  • 1 olive oil
  • 4 garlic cloves
  • 1 asparagus
  • 1 spinach
  • 1/3 water
  • 1 raw cashews
  • 1 -3 salt
  • 1 fresh ground black pepper
  • fresh lemon juice

Method

  1. Preheat a large pan over medium heat (I use my big soup pot so I can fit all the spinach in at once). Saute the garlic in the oil for about a minute or until fragrant.

  2. Add the asparagus and water, cover, and bring to a boil. Reduce heat to medium or medium-high and let simmer for about 5 minutes, until the asparagus is bright green.

  3. Add the spinach (in batches if necessary, covering the pan and letting the leaves wilt so there's room for more). Once all the spinach has wilted (about 3 minutes), cook uncovered for about 5 minutes.

  4. Meanwhile, put the cashew, capers, salt, and pepper in a food processor, and blend until cashews are small, coarse crumbs. Scrape down the sides to make sure you get everything.

  5. When the spinach is cooked, add the veggies to the food processor, making sure to include all the garlic and any remaining liquid. Puree until relatively smooth. Add the lemon juice and adjust the seasonings if necessary.

  6. Transfer to a container with a lid and refrigerate for a few hours. Serve with crackers, pretzel sticks, crudites, bread, etc. The sky's the limit. I think it would even make a good sauce for pasta.

Cook's notes

  • For a deeper flavor profile, roast your asparagus spears before blending to add a subtle smokiness.
  • Ensure your cashews are soaked in boiling water for at least 15 minutes if you are short on time.
  • Pulse the spinach slightly rather than blending it completely if you prefer a chunkier, more rustic texture.

Easy swaps

  • Swap cashews for sunflower seeds if you need a nut-free version.
  • Use frozen spinach (well-thawed and squeezed of all liquid) if fresh spinach is out of season.
  • Add a dash of nutritional yeast for an extra 'cheesy' kick.

Frequently asked

Is this asparagus-spinach dip gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to serve it with gluten-free crackers or fresh vegetable crudités.

Can I make this dip ahead of time?

Absolutely! This dip actually tastes better after sitting in the fridge for an hour, allowing the flavors to meld together perfectly.

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