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| Not the prettiest pic...people had already dug right in! |
1 package Knorr vegetable recipe mix (find it at your local grocery store in the soup aisle)
1 10 oz. package frozen chopped spinach
16 oz. Tofutti Sour Supreme (you'll need two tubs because it comes in a 12 oz size)
1 cup Vegenaise (I get it from Thom's on Geary but I assume they carry it at most specialty markets)
3 green onions, chopped
1. Leave the spinach out to thaw for about an hour if you remember. It'll save time later. If it's still frozen, you can either cook it by boiling, drain, and squeeze (squeeze and squeeze the water out!), or put it in a colander and rinse and break apart with hot water, then squeeze. It should feel very dry and be stuck together in a clump.
2. Then just stir all the ingredients together and chill.
So good with veggies or a sliced baguette! Or, put it in a carved out sourdough bowl for fancy presentation.
awesome! home made spinach dip is so much better than store bought. fortunately my kids don't have food allergies, but i'm so excited about this vegan version. i can't wait to try it next time i make spinach dip again. in the version i make, i add a small can of water chestnuts, chopped. i think it gives it great texture...and my mom used to use a medium yellow onion instead of green onions. but in my "old" age i find that gives me heartburn! :)
ReplyDeleteC.C., thanks for mentioning the water chestnuts! The original recipe did have them, but they're something I don't usually stock so I just leave them out. But do try them with the water chestnuts and let me know how it turns out! I think the yellow onion would be delish too...
ReplyDeleteKnorr vegetable recipe mix is a "may contain" for milk, so not sure this recipe would qualify as either vegan or milk-allergy safe. They have a handy allergen tool on their website.
ReplyDelete