This spinach dip with roasted red peppers is creamy and delicious – perfect for an appetizer, barbecues, or simple vegan snacking. It's so simple, it actually only requires five ingredients, and takes just five minutes! Serve it directly straight from the pan with chips, bread, or veggie sticks.
Five-Minute Roasted Red Pepper Spinach Dip [Vegan]
- 5 ounces fresh spinach
- 1/2 cup tahini
- 2 fresh red bell peppers, baked for around 25 minutes in the oven
- 6 garlic cloves
- Salt and pepper
- 1/4 cup nutritional yeast
- Add tahini, red peppers, and nutritional yeast to the bowl of a food processor or blender. Process until smooth.
- Heat a little splash of oil, press the garlic gloves in the pan, roast them softly until you smell the wonderful aroma. Then add the spinach until it just about wilts. Transfer the red pepper mixture from the blender to the pan and warm it. Be careful not to burn the dip, season with salt and pepper. Serve.