HOT SPINACH DIP - Plant Based

Hot Spinach Dip

Hot Spinach Dip (Plant Based)

Smoky, garlicky, creamy spinach dip

Yield: 3-4 servings

PREP IT!

  • 2 tablespoons Oil, any kind

  • ¼ large Yellow onion, diced

  • 1 head (16 cloves) Garlic, peeled and roasted

  • 1 teaspoon Garlic, fresh, minced

  • 8 ounces Spinach, fresh, sliced

  • 8 ounces Vegan cream cheese (I used Follow Your Heart Brand)

  • 1 cup Vegan sour cream (I used Follow Your Heart Brand)

  • 7 ounces Vegan smoked gouda or your favorite vegan cheese, shredded or diced (I used Follow Your Heart Brand)

  • 1 teaspoon Taste Tutor Seasoning 101 or Taste Tutor Smoked 101

  • 1 stalk Green onion, sliced, for garnish

  • 1 small Roma tomato, diced, for garnish (optional)

  • 1 small Hot chili pepper, diced, for garnish (optional)

MAKE IT!

  1. In a large pan, heat oil over medium high heat. Saute onion, roasted garlic, and minced garlic until onions are translucent. Add sliced spinach and allow to wilt completely.

  2. In a large bowl using a spoon or spatula, stir together vegan cream cheese, vegan sour cream, shredded or diced vegan cheese, and Taste Tutor Seasoning 101 or Taste Tutor Smoked 101. Add in cooked spinach mixture and stir to incorporate everything.

  3. Transfer contents of bowl to a small baking or casserole dish. Bake at 375F for 15 -18 minutes or until it is bubbly. Once bubbly, turn oven to broil and broil spinach dip for 3 minutes until top is slightly golden brown.

  4. Garnish with green onion, tomato, hot chili peppers, or desired garnish.

  5. Serve hot and enjoy!

Tip: This recipe works well with non-vegan ingredients as well!

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