ingredients (1 bread bowl):
Vegan Spinach Dip:
300g frozen spinach, thawed and drained
225 medium-firm tofu, drained and pressed
1 zucchini, peeled & roughly chopped
2 onions, roughly chopped
4 garlics
2 tbsp oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
0.5 tsp black pepper
0.6dl oatmilk
2 tbsp dehydrate minced onion
3 tbsp fresh chopped dill
3 tbsp fresh chopped chives
1 round loaf of bread
How to:
In a pan sauté the zucchini over medium heat with oil, onions and garlic for 10-15 minutes. Let the mixture cool down and add to a blender or food processor with tofu, lemon juice, vinegar, salt, black pepper, onions and garlic powder and “milk”. Blend until completely smooth.
In a mixing bowl add the thawed spinach and pour the mixture over it, add dehydrated minced onion, fresh dill and chives and stir to combine.
Prepare the bread bowl by cutting a circle out of the top of the loaf on an angel. Remove top and bread inside, creating a bowl. Cut the excess bread pieces into large chunks for dipping.
Add the dip inside the bread bowl and serve immediately with the extra bread for dipping.
Original recipe: https://www.hotforfoodblog.com/recipes/2018/01/29/vegan-spinach-dip/