I can still remember with some clarity the first time I had spinach dip in a pumpernickel bread bowl. Remember that? It was some time in the late eighties or early nineties I think, and there was a recipe on the back of a packet of Knorr soup mix. Suddenly all the ladies everywhere were making it for parties, potlucks, appetizers. And I devoured it at every opportunity. I’m sure I embarrassed my parents by standing over the dip tray and shovelling it into my mouth. In fact, truth be told, I still do.
The original recipe calls for sour cream and mayonnaise, but I found that substituting pureed silken tofu and soy mayo is entirely satisfactory. The thing that keeps this from being 100% vegan is the fact that the Knorr soup mix lists “modified milk ingredients” as its next-to-last ingredient. If you’re a Level 5 Vegan that might not cut it, but for me that’s close enough.
ALMOST VEGAN SPINACH DIP
- 1 pkg frozen chopped spinach
- 1 pkg medium or soft tofu
- 1c vegan mayonnaise
- 1 pkg Knorr vegetable soup mix
- 1 can water chestnuts, drained & chopped
- 3 green onions, chopped
- 1 loaf pumpernickel bread
- Thaw frozen spinach, and squeeze to remove as much of the excess liquid as possible.
- Puree the tofu in a food processor or blender until very smooth. Add the spinach, mayo, soup mix, water chestnuts, and green onions, and combine well. Cover and refrigerate for an hour to allow the dried components of the soup mix to reconstitute.
- Cut the centre out of the loaf of bread to form a bowl, leaving the sides about 1" thick. Reserve the pieces you removed for dipping.
- To serve, empty the dip into the bread bowl and surround it with the bread chunks.