As promised, here’s the new dip I made for Ryan’s birthday get-together this past weekend. It was my first time making the classic bread bowl spinach dip. To be honest, I used to not really like this kind of dip at all. After tasting this one though, I have to change my tune. I’ll definitely be putting it into the regular rotation.
I have another spinach dip that I usually make, but it’s more work and a little bit richer. This was SO easy to make, and people went crazy for it. I’d bookmarked this recipe a while ago, and found it again as I frantically searched for something to make that would be tasty, but not take too much effort.
The leek soup packet called for in the original recipe contained whey, so I went with the veggie soup packet instead (which actually has a similar spinach dip recipe on that back.) I only made a couple of other modifications, and of course I used vegan versions of the non-vegan ingredients.
The only thing I’ll do differently next time I make this is buy some extra bread to serve it with. There wasn’t enough from the bread bowl itself. I also put out some pretzels, but this dip is really tasty with bread cubes.
1 cup Vegenaise (or other vegan mayo)
1 (12 ounce) container Tofutti Sour Supreme
1 (1.8 ounce) package Knorr vegetable soup mix
1 (8 ounce) can sliced water chestnuts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained (squeeze well to really get all the water out)
1 (1 pound) loaf round sourdough bread
Mix all the ingredients (except the bread) together in a large bowl. Cut the top and middle out of the bread, and fill with the dip. Cube the section of bread you removed for serving alongside the dip. Enjoy!