Spinach Dip - Easy


If you have frozen spinach taking up space in your freezer, you have the base for an easy awesome dip that can be practically thrown together up to two days before your company shows up. 

If you prefer not to use vegan sour cream, simply leave it out and still have a tasty vegan dip, or simply go with the dairy stuff.


Pictured are the store-brand crackers which I keep on-hand because they are dairy-free. Fresh veggies should be offered as well:  baby carrots (you don't even have to slice them!), celery sticks, zucchini or cuke slices, white button mushrooms (halve or quarter large ones), red and green pepper.  Or whatever veggies your family prefers.


Spinach Dip - Easy
Makes a generous cup of dip

1 10-oz. bag frozen baby-leaf spinach (do not defrost)
1/2 cup  mayonnaise
3 Tbl. plain vegan sour cream 
1 scallion (green part only), thinly sliced
1/2 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
1/2 tsp. finely chopped garlic, or liquid packed with the jarred variety
2 tsp. fresh lemon juice
fresh veggies of your choice (cut into1/2" slices or sticks) and/or crackers

Process spinach in a food processor 20 seconds or until pulverized.  Transfer to a fine-mesh colander placed over a bowl large enough to catch drips.  Press a few paper towels over the spinach and place 8 hours to overnight in the fridge to defrost and to release its liquid.

The next morning (or an hour before serving), press down on paper towels to extract as much liquid as possible; discard paper towels along with any liquid in bowl. Transfer spinach from colander into that same bowl; stir in remaining ingredients (except the crudites) until well blended.

Spoon spinach into a serving cup or dish.  Cover and refrigerate at least 1 hour, up to 2 days.


When ready to serve, uncover and place on serving platter.  Surround with the cut veggies and/or crackers.

Comments

Amy Trombetta said…
Yum. I've been known to eat spinach dip and bread for dinner!

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