Holiday Spinach Dip – misc – Hope you will like this one also, it is one of the best misc. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
Ingredients (use vegan versions):
- 16 oz. vegan sour cream substitute
- 1 cup veganaise
- 1 large or 2 small envelopes of vegan vegetable dry soup mix
- 1 small can water chestnuts, finely chopped
- 2-3 green onions, chopped (white and green parts)
- 1 1/2 cups chopped spinach (if frozen, make sure it”s WELL pressed)
- finely chopped garlic, 1 clove (optional)
- 1 round loaf of vegan pumpernickel vegan bread
- small wedges of pumpernickel (reserved from loaf)
- small wedges of vegan sourdough vegan bread (water & yeast started)
Directions:
Whisk the sour cream substitute and veganaise, add soup mix and veggies, mixing WELL (I use a clear bowl to make sure nothing is sticking to the sides unmixed)
Depending on the size of the loaf of vegan bread, cut out an area to the top leaving a bowl shape. Hollow out the inside carefully (you”ll need the insides for wedges), leaving 1/4 to 1/2 inch of bread inside. Fill the bread bowl with the dip, replace the top “lid” portion of the bread, store in a large container with a lid, preferably (don”t want that garlicky smell to get into EVERYTHING…) or wrap in clear wrap, and refrigerate for 2 hours before serving on your best platter, surrounded by alternating wedges of pumpernickel and sourdough bread for dipping.
Serves: many, as an appetizer
Preparation time: 10 minutes to mix, best if refrigerated at least 2 hours before serving
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