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Basic Spinach Dip Recipe
Spinach Dip With Variations: Make It Vegan Or Lacto-Vegetarian
Feel free to play with this recipe - it'll work as long as you keep the basic idea. This is a very intuitive (unexact) recipe, so quantities are flexible. Once you make it a few times, you'll have your own recipe.
For instance, it could morph into basil or dill dip, using pesto or fresh herbs. Add a little nutmeg - always good with spinach. Add a pinch of cayenne or green curry paste to make it hot, or more roasted garlic to make it garlicky. Or add chopped artichoke hearts.
Make it a lacto-vegetarian dip using dairy sour cream, and regular mayonnaise.
Of course this dip is perfect with potato chips, corn chips, crackers, or raw veggies. But don't stop there. Use it as as a sauce over noodles or grains, in pitas, tortillas or wraps.
Makes 2 Cups, 6 - 10 Servings:
Vegan Dip Ingredients:
- 1 10 oz package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup veganaise
- 2/3 cup vegan sour cream
- 1/2 cup finely chopped green onions
- 1 - 2 cloves garlic peeled and minced
- Salt and pepper to taste
Directions:
- Preheat oven to 350 degrees
- Combine ingredients in a bowl
- Place in a small baking dish
- Bake 20 minutes
- Serve warm
