The Viet Vegan

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Lisa

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Spinach Dip

by 19 Comments

Copycat Montana’s Four Cheese Spinach Dip

Copycat Montana's Four Cheese Spinach Dip - AWESOME for potlucks, and you will always go home with an empty bowl!

This recipe was from before my vegan days, but I’ve veganized it below. I hope you folks enjoy :)

Check out my other recipe posts for the more appetizers and the apps you see in the video and photos below!

 

Inspired by Montana’s Four Cheese Spinach Dip.

Spinach Dip

Inspired by Montana's Four Cheese Spinach dip, this dip is great for potlucks or as an after school snack!

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 1 block vegan cream cheese (225 g), room temperature
  • 1/4 cup soy milk
  • 1 small onion, minced
  • 1/2 block of frozen spinach, thawed and drained (about 1 cup once drained) You can also use about 1 cup chopped fresh spinach, but it'll turn your cream cheese green =P)
  • 1/2 cup grated vegan mozza-style cheese
  • 1/4 tsp cayenne pepper (you can add more for a bit of a kick, I like to add about a tsp)
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

  1. Preheat oven to 350F.
  2. Cream together the cream cheese and milk
  3. Add the cayenne pepper, garlic powder and onion powder, onion, spinach, and 1/4 cup vegan mozza shreds.
  4. Transfer to an oven-safe bowl and sprinkle remaining mozza vegan cheese on top.
  5. Bake in oven for about 30 minutes, or until the cheese on top has melted and started to brown
  6. Serve immediately with pita, chips, or my personal favourite, baked flatbread.
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https://thevietvegan.com/spinach-dip/

Comments

    • Thank you so much! Don't look too far back, my photography when I first started was pretty awful. I'm working on remaking those recipes so I can retake the photos.
      Reply

  5. I was wondering, do you think this would freeze well? We have a huge crop of spinach this year and I am looking for recipes I can make and freeze for later in the year!
    Reply

    • I don't really know, I don't see why not. Just reheat in the oven but it might take around 45 minutes. I normally use frozen spinach anyway, so you could just freeze the spinach and make the dip fresh when you want to eat it.
      Reply

    • Hahha well you're welcome to add all 4 types of cheese. Back then I preferred to buy one brick of cheese and shred it myself as opposed to buying the preshredded 4 cheese packs. (More frugal)
      Reply

  10. I made this tonight but I also added red pepper diced up small and a bit of Parmesan on top also and it was so delicious! I cut up flat put as and brushed them in garlic butter and toasted them on a cookie sheet in the over till slightly golden brown and it turned out delicious! Everyone said it was better then Montana's 4 cheese spinach dip! Definitely a new favourite!
    Reply

  11. Hi there, I had found this recipe years ago and had it pinned to my board, made it a few times for my husband also, but it was before the recipe was veganized. I was just wondering if you still had the previous recipe ingredients and directions/ if it's still possible to find it. I really wanted to make it this weekend for him and his friends, but unfortunately he, nor his friends are vegan. I'm definitely going to make the veganized cheese dip recipe for myself and my sister though!
    Reply

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