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


  1. Combine all the ingredients and chill.

  2. 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.

  3. 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.

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