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!