Vegan Cold Spinach Dip
Also known as Pigs Delight for an unknown reason, this deliciously tangy dip will please everyone
4
Ingredients
- 1 Large loaf of bread. - round, with the top cut off and insides scooped out and reserved
- 300 g Spinach - fresh, or a small bag of frozen chopped spinach.
- 1 tbsp dill - we used dry out of necessity, but fresh would be better
- 1-2 tsp celery salt - depending on taste
- 400 g Mayonnaise
- 400 g Sour cream
- Seasoning to taste
Instructions
- If using fresh spinach: Chop the raw spinach leaves and drop into boiling water for a minute until wilted (or place in a bowl and cover with boiling water from a kettle and leave for about five minutes). Drain and squeeze out all excess water.
- If using frozen spinach: Thaw completely and squeeze out all excess water
- Thoroughly chop spinach then mix with all remaining ingredients in a bowl. Test for seasoning.
- Transfer dip into bread bowl, cover with bread lid or tin foil and refrigerate for at least one hour, preferably overnight.
- Serve with cut up bits of reserved bread, raw vegetables, or crackers.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.