Yummy Spinach Dip (Non-Dairy)
"This recipe came about for 2 reasons. My parents have sensitivies to dairy products, and I couldn't find any Leek Soup mix at my local grocery store So I came up with my own herb mix.
It can easily be made Vegan by using a Veganaise instead of Mayo."
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 12 ounces tofutti sour cream or 12 ounces another non-dairy sour cream
- 1 cup mayonnaise
- 1 tablespoon dried dill weed
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1⁄2 teaspoon hot sauce
- 2 tablespoons finely minced red onions
- salt and pepper
- 2 (10 ounce) packages frozen spinach, defrosted
directions
- Mix the Tofutti Sour Cream and mayonaise until combined.
- Add in all the herbs, hot sauce, onion, and salt and pepper.
- Chill for a few hours.
- Press and drain the spinach.
- Add the spinach before serving.
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RECIPE SUBMITTED BY
<p>I'm a mom of 3 great kids. I adore cooking, and experimenting. I love the reactions I get from my husband when something turns out perfectly. And I really love it when my daughter tries something new I've made and I get the yum sound. That will put an smile on anyone's face. I work full-time, so I like to find recipes that I can either put together quickly during the week, or make large amounts of on the weekend and will hold up in the fridge or freezer. I love Nigella Lawson's cookbooks, and the old standby's...Fanny Farmer, Joy of Cooking, BH&G. My passions are music, writing, and cooking.</p>
