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Monday, June 30, 2014

Spinach and Roasted Garlic Dip for One

1 clove garlic
1 cup fresh spinach, packed firmly
2 TBLSP vegan mayonnaise
2 TBLSP vegan sour cream
1 slice of lemon or lime, juiced (you want the juice)
1 green onion, diced finely
1 TBLSP shredded carrot (about an inch and a half, depending on the girth of the carrot)
2 teaspoons diced fresh parsley
Pinch of celery salt
Salt and pepper to taste

  •     Roast peeled garlic in the oven at 350 degrees for 5-10 minutes, turning once.
  •     Steam spinach in a small saucepan for about 5 minutes, until wilted. Strain and press as much of the water out as you can. Don’t burn yourself! (I use a strainer and a fork.)
  •     Chop the spinach. I just do it on the cutting board for this small amount, but you could use a Cuisinart if you have one of those small ones. You might be able to squeeze some more water out of it once it’s chopped, too.
  •     In a small bowl, combine the mayonnaise, sour cream, lemon juice, green onion, carrot, and parsley, and then stir in the chopped spinach.
  •     Season with celery salt, salt and pepper.
  •     Chill for at least an hour before devouring with your favorite dipping device!

Good with crudités, bread, or chips! 


  1. Where do you get vegan mayo/sour cream, or do you make your own?

  2. I get mine at Whole Foods, and sometimes Safeway or Trader Joe's offer them (look with the tofu if they're not in the mayo or sour cream sections) but there are good recipes for making your own. I'll post those eventually. :-)