← Back to Search Results
American
Spinach Dip

Photo by: Mark Shapiro
Comments: 0
 

Recipe

This adaptable dip is a perfect accompaniment to sliced vegetables, bread or crackers. For an attractive presentation, hollow out a round loaf of bread and spoon the dip into the cavity. Cut the hollowed-out bread into bite-size pieces and use them for dipping.

Yield: Makes about 2 cups (500 ml)

Ingredients

  • 1 cup (250 ml) soy mayonnaise 
  • 1 cup (250 ml) vegan sour cream alternative 
  • ½ cup (125 ml) coarsely chopped green onions (white and green parts, see Notes)
  • 4 cloves (about 4 tsp/20 ml) garlic, minced 
  • 1 tbsp (15 ml) freshly squeezed lemon juice 
  • 1 tsp (5 ml) prepared Italian salad dressing 
  • 1 package (10 oz/300 g) frozen chopped spinach, thawed and drained (see Notes) 

Directions

1. In a bowl, combine soy mayonnaise and vegan sour cream. Add green onions, garlic, lemon juice and Italian salad dressing and blend well. Add spinach and mix thoroughly. Cover and refrigerate until chilled, about an hour.

Variation: For a particularly striking presentation, serve this dip in a clear glass bowl, surrounded by a ring of sliced red peppers.

Notes

To drain thawed frozen spinach, place it in a finemesh strainer and press down with a wooden spoon until all the moisture is removed. If you don’t have a fine-mesh strainer, you can use your hands. Working with a small handful of spinach at a time, gently squeeze four or five times to remove excess liquid. Repeat until all the spinach has been drained. For this recipe, you should have about 1 cup (250 ml) spinach when you are finished.

In many locations, green onions are known as scallions.


© 2005 Maxine Effenson Chuck and Beth Gurney
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1/4 cup.

171kcal (9%)
59mg (6%)
12mg (21%)
170mcg RAE (6%)
290mg
47mg
4g
3g
1g
5g
0mg (0%)
301mg (13%)
6g (30%)
15g (24%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
new-american-table New American Table
by Marcus Samuelsson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
west-coast-cooking West Coast Cooking
by Greg Atkinson
food-to-live-by Food to Live By
by Myra Goodman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
martin-yans-china Martin Yan's China
by Martin Yan
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?