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.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cocktail Party
Recipe CourseCold Appetizer, Hors D'oeuvre
Dietary ConsiderationEgg-free, Kosher, Lactose-free, Low Carb, Low Cholesterol, Peanut Free, Tree Nut Free, Vegan, Vegetarian
MealDinner, Lunch, Snack
Taste and TextureCreamy, Garlicky, Savory
Type of DishDip/spread
- 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)
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.
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