Vegan Spinach Dip
Here is a good recipe that one of the doctor’s wives in Ardmore served as samples to her patients. I really liked it!
2 cups mayonnaise*
1/4 tsp. onion salt
1/2 tsp celery salt
1/2 tsp. dry dill or 1 tsp. fresh dill
1/4 cup green onions (finely chopped)
3 tbsp. red bell pepper (finely chopped)
8 ounce can water chestnuts (drained and finely chopped)
2 packages frozen spinach, 10 ounce (thawed and well drained)
Directions:
Combine ingredients in order. Chill for 3-4 hours before serving. This is great with crackers or chips. It stays fresh in the refrigerator for a couple of days, although the green onion will get stronger over time.
* She used a recipe which I don’t have that included Morinu tofu blended with seasonings, but you could also use Vegennaise, Miracle Whip, or whatever.
