I always loved a warm spinach dip with pita chips when I would go to restaurants as a teenager. Sadly, these dips are made with a lot of cream, butter and cheese, and they aren’t vegan friendly, nor are they health friendly! My mom made a version of this dip last winter and it left a lasting impression so I found a recipe online and turned it into my own!
No Recipes has a great dip and I ever so slightly tweaked it, doubled it for a big group, and made an amazing dish that vegans and non-vegans will love!
Start with soaking 2 cups of cashews overnight in a bowl of water. When you are ready to make the dish, drain them and add them to the blender with the following ingredients:
- 2 packages of soft tofu
- ½ cup of nutritional yeast
- 4 teaspoons of apple cider vinegar
- 2 tablespoons of coconut milk
After this is blended and smooth like pudding, you can prepare your spinach. You’ll need 2 cups of spinach (It’s also possible, and lovely, to replace the spinach with kale). I used frozen spinach which was already chopped, but if you are using fresh spinach make sure to wash it, and boil it for about 2 minutes. Drain the spinach, rinse it and then squeeze out all the extra water from it, then chop it up into tiny chunks.
In a frying pan on medium heat add:
- 2 tablespoons of olive oil
- 2 medium chopped onions
- 4 cloves of garlic
- 2 teaspoons of onion powder
- 2 teaspoons of turmeric
Sautee this over medium heat until the colour becomes slightly brown, then add the spinach.
Once the spinach is heated, turn down the heat to low and add your mix from the blender. Stir is constantly until everything is heated through and add salt if desired. Your mix will start to thicken while you stir it. Once it is heated through it is ready to eat!
Pour it into a bread bowl, or just simply put it into a dish and dip some bread or crackers with it. It is delicious, and highly addictive!! So beware!
This recipe makes a double serving, so if you don’t want that much, simply cut the recipe in half.