If you’re like me, you have memories of having spinach dip in a bread bowl. You know that classic stuff that you add your mayo, sour cream, and your dip mix… then…POOF!… you’re done. Well, I recently had vegan spinach dip and it instantly brought me back to the past. I couldn’t figure out how they made it. Was it tofu and soy milk?… It was just so rich and creamy, and if I hadn’t have been at a vegan potluck I would’ve seriously thought that I just had dairy and egg products. I took a look at the recipe card, and it was just simple substitutions. As I mentioned in my previous post about making vegan substitutions, the substitutions are pretty-much 1:1 (vegan for non-vegan products).
This recipe takes no real cooking ability. It really takes no creativity. All that this recipe really takes is your ability to STIR…. and WAIT. I am posting this recipe to show you just how easy these substitutions can work.
Here we go:
1 – cup Vegenaise
1 – 12 oz. container of Tofutti Sour Cream
1 – 8 oz. can of water chestnuts (chopped)
1 – 1.8 oz. package of vegetable soup mix (Kors)
1 – 10 oz. package of frozen spinach (thawed and squeezed dry)
Thoroughly mix all ingredients together. Let sit for 30 minutes. Serve with bread or crackers. This is also really delicious with veggies. Bon apetit!
Click HERE for printable recipe.