Vegan Spinach Dip (from BS recipes)
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)
Ingredients:
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
Directions:
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.
