I have always loved creamy, gooey, rich spinach dip.
We used to make it for parties and it was always such a treat.
After giving up most dairy, I just sort of forgot about it but today I decided to create a vegan version of our beloved dip. I was inspired by some vegan recipe books I have been reading to expand our food repertoire. They all have some type of creamy spinach dip...sometimes with stuff added like artichoke hearts.
Some are cold...some are hot.
Below is what we did...just try it and see if you can tell that there is no dairy or eggs!
Simple and Safe Vegan Spinach Dip
1 box or bag of frozen spinach, thawed, with the water squeezed out
1 container of vegan sour cream (12 oz.)
1/3 cup vegan mayonnaise (you can add a little more if you want it creamier)
1 can drained and chopped water chestnuts
1 package of dried vegetable mix
Mix all ingredients together in a large bowl making sure to break up the clumps of squeezed spinach.
Chill in the fridge for a couple of hours or so (if you can wait to dive in) to bring out the flavors.
We have used this as a dip with veggies and chips or you can use it to stuff tomatoes or olives.
Serve it in a pretty bowl, a martini glass or a scooped out loaf of bread.