We had a another lovely Luna Yoga Anniversary Class last night, with a fun, challenging āsana practice by Jenn, accompanied by sweet, reminiscent music played by Jason and attended by a large group of our wonderful Luna yogi community.
As usual, there were plenty of delectable vegan treats served at the end. This was something new that I brought this year that was a BIG HIT! It’s a recipe I got from my sister, who got it from her sister-in-law. I credit the original recipe below.
*Note: when my sister shared the recipe with me, it was a screenshot of the blog site. I only realized when looking it up to credit the original poster that there is an additional ingredient: Knorr vegetable soup mix. I have yet to try it with this ingredient. I’ll have to try and keep you all posted!
Vegan Spinach Dip (from BS recipes)
10 ounce frozen chopped spinach, thawed and squeezed dry with paper towels
16 ounce container vegan sour cream
1 cup vegan mayonnaise
8 ounce can of water chestnuts
3-5 chopped green onions
Combine all the ingredients and chill.
Take a large sourdough bread round and cut out the top as you would a pumpkin. Hollow out all the bread in the middle and save for later use.
Dump the spinach dip into the bread bowl. Place on a plate surrounded by the bread you removed from the inside of the sourdough round. You can also serve with chips, crackers, veggies or more bread.