If there’s a gathering, you can almost guarantee there’ll be a spinach dip. Possibly one of the easiest yet most delicious party snacks one can add to the table but is it ever vegan-friendly? Hell no, until now that is. Whipping this up takes no time at all but trust me, all the unassuming non-vegans will be wondering why you’re smirking as you watch them enjoy your masterpiece.
- 1 cob loaf
- 1 teaspoon of olive oil
- 4 spring onions, chopped
- 1 small red onion, finely chopped
- 2 cloves of garlic, crushed (or 2 teaspoons of minced garlic)
- 250g frozen spinach, thawed
- 30g packet of spring vegetable soup mix
- 225g tub of Tofutti Sour Supreme (vegan sour cream)
- 1 cup of Praise Light Mayonnaise (believe it!)
- Salt and pepper to taste
- Preheat oven to 200°C
- Cut a large hole in the top of the cob loaf and remove the inside. You want to make sure there is a large well to fill with deliciousness whilst maintaining the structural integrity of the loaf. Cut the bread you have just removed into bite-sized pieces and place on a baking tray with the loaf.
- Heat the oil in a frypan, add the spring onion, red onion and garlic and stir until the onion starts to brown.
- Add spinach, soup mix, Sour Supreme, mayonnaise and salt and pepper. Stir well and cook for a few more minutes.
- Fill the cob loaf with the dip and bake in the oven for about 10 minutes or until the bread is golden.
- Serve hot and enjoy.