Vegan Cooking: Hot Spinach Cheese Dip
I must say that very few "vegan" recipes surprise me... but this one did. It was WONDERFUL! So much in fact that I'm posting the recipe below. Just know it is not my creation. I located the recipe from www.vegancoach.com (there are some great recipes there - check them out). I made this dip for our Monday night small group that meets at my condo... one of our members is vegan and with my dairy allergy I like to provide options that everyone can enjoy. Score with this one!! Everyone loved it.
Vegan Hot Spinach Cheese Dip
Usually traditionally prepared, this has been revamped to create one of the best vegan dips!
- 2 (10-ounce) packages frozen spinach, thawed and chopped
- 1 medium onion, chopped
- 2 plum tomatoes, chopped
- 1/4 cup dairy-free sour cream (I like Tofutti Better Than Sour Cream)
- 1 large garlic clove, minced
- 8 ounces dairy-free cream cheese, softened, cut into 8 pieces (I like Tofutti Better Than Cream Cheese)
- 1 cup rice (or soy) parmesan cheese
- 1 Tablespoon capers
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
1. Preheat oven to 425 degrees.
2. Place spinach in a collander, set in the sink and press out most of the liquid with a rubber spatula. In a food processor, puree the spinach with the remaining ingredients, and process until smooth. Transfer the dip to a 1 1/2-quart casserole dish.
3. Bake for 20 minutes or until piping hot. Serve and enjoy!
Yield: 1 1/2 quart casserole
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