It’s been a while since I’ve given you any dip recipes… haven’t you noticed?
Partly the reason has been I am in the midst of remodeling my apartment, including my kitchen, and between that and the miles I’ve racked up in several airlines in the last few months, there’s been little entertaining at home.
While cleaning my office I ran across a few recipes I had written but have not shared with you yet. I made this originally for a lecture on Vegeterian Appetizers at the Yoga Center. This Spinach Dip is a quick put together, especially if impromptu company drops in on you. It’s made from staples I always have in my fridge and freezer.
EASY NO-COOK SPINACH DIP
1 small package of frozen spinach 1 cup sour cream 4 oz. cream cheese ¼ cup grated or shredded parmesan cheese 1 tsp Garlic Salt – optional Salt and Pepper to taste
- Thaw the spinach well and wring as much water out of it as possible. Cut it a bit with a knife or kitchen scissors to make the pieces smaller and easier to eat later on.
- Mix well with the rest of the ingredients.
If you use vegan cream cheese, vegan sour cream and Rice Parmesan cheese, this recipe is suitable for a vegan diet too. It’s just a matter of knowing the right products for your diet.
Serve it with crackers, pretzels or even carrot sticks.