In a new series from Ecorazzi Eats where we feature veg*n recipes from top chefs and food bloggers, Judith Kingsbury of Savvy Vegetarian shares with us a delicious recipe for a Spinach Dip. You can check out more of her delicious creations here or follow her on Facebook, Twitter, and email newsletter.
Ecorazzi asked to feature my Spinach Dip recipe, and I didn’t want to at first because it had a lousy picture.
But then I decided what the heck, it’s spring, spinach is a green spring veggie, and dip is easy. I had some chips and crackers to use up – and lots of spinach from the farmers market.
After I made it and took some shots, I brought the spinach dip and dippers over to the kids and grandkids so I wouldn’t eat it all myself. They loved it, devoured it, astonishing how fast it disappeared – well it was supper time!
Spinach dip is perfect with potato chips, corn chips, crackers, or raw veggies. Enjoy it baked or chilled, use it as a sauce over noodles, in pitas, tortillas or wraps. Thin it with non-dairy milk for a salad dressing. Live on it – it’s green!
This is a very intuitive (un-exact) dip recipe, so quantities and ingredients are flexible. Once you make it a few times, you’ll have your own dip recipe.
Savvy Vegetarian is for anybody who wants to move toward a plant based diet of any kind. We don’t have requirements and we don’t care about labels. Join us!
-Judith Kingsbury, Savvy Vegetarian
Basic Spinach Dip with Variations
Vegan or Vegetarian
2 Cups, 6 – 10 Servings
Total prep & cook time: 35 minutes
Nutrition Data Per Serving, 117g: 139 cal, 17g carb, 7g fat, 127mg sodium, 2g fiber, 4g protein, low Cholesterol, good source Vit B6, A, C, K and Manganese. Estimated glycemic load 8
Spinach Dip Ingredients:
1 10 oz package frozen chopped spinach, thawed
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
Preheat oven to 350 degrees
Place thawed spinach in a strainer and squeeze out the excess moisture
Chop the spinach fine, chop the onions, peel and mince the garlic
Add all ingredients to a bowl and mix well
Adjust seasonings to taste
Place spinach dip in a small baking dish
Bake 20 minutes
Make this a vegetarian spinach dip using dairy sour cream, and regular mayonnaise.
We love this dip just as much chilled. Instead of putting it in the oven, we put it in the food processor to blend the spinach thoroughly with the other ingredients. That’s the version you see in the picture.
Use pesto or fresh herbs instead of spinach to make basil or dill dip. Add chopped artichoke hearts to make spinach artichoke dip. Leave out the onion and add a little nutmeg – always good with spinach. Add a pinch of cayenne to make it hot, or more roasted garlic to make it more garlicky.
The last time I made this recipe, I used my own vegan cashew mayonnaise, and vegan tofu sour cream from the World Vegan Feast cookbook by Bryanna Clark Grogan. If like me you have more time than money, its fun and a lot cheaper to make your own.
One of my readers asked if this could be done in her slow cooker. It should work just fine! Try it on low for 1-2 hours. The idea is just to warm the mixture.
More Dips and Spreads from Savvy Vegetarian: