Vegan Spinach Dip

This is so incredibly rich and delicious. You really should let it sit overnight no matter how tempted you might be to eat it immediately, as it is best when the flavours are allowed to mingle thoroughly.

2 bunches fresh spinach, finely chopped

2 cups tofu sour cream (see the Substitutions section of this website or use commercially prepared)

1 cup vegan mayo (see the Substitutions section of this website, or use commercially prepared)

4 cloves minced garlic

1 small can of sliced water chestnuts (optional)

¼ cup nutritional yeast

1 tbsp dried parsley

1 tsp each onion powder, paprika, celery salt

dash or two of powdered sea kelp

1 large, round loaf of sourdough bread

In your food processor or blender, whiz all ingredients except the spinach, water chestnuts and bread together. Place this mixture in a bowl and stir in the chopped spinach and water chestnuts.. (If you whiz the spinach with everything else you’ll have a very green looking dip…it will still taste good, though!)

Cut a round “cap” out of the sourdough loaf top, and carefully scoop out the bread from the center, tearing into bite-sized pieces. Scoop the dip into the loaf and cover with foil. Place the bread chunks into an air-tight container. Let the dip sit overnight, then serve with the bread chunks and some chopped raw veggie sticks.

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