Rich, creamy and flavorful, your guests wont notice the appetizer they cant seem to keep their hands off of is both dairy free and allium free. The trick? ‘Hidden’ cauliflower and kale!
Gluten free, plant-based & vegan, onion free, garlic free , soy free, nightshade free spinach dip.
Let’s begin!
Preheat the oven to 375F.
Add chopped cauliflower to a pan with oil. Saute in a covered pot at medium heat until browned and tender (~8-10 min).
Rinse and strain the thawed frozen spinach. The more water you can squeeze out, the better!
Note: fresh spinach doesn’t translate well in this recipe.
Add the browned cauliflower to a blender or food processor with cream cheese, dry parsley, finely chopped kale, salt, ground mustard seed powder and lemon or lime juice. For added zing, feel free to add freshly ground pepper.
Blend or process the ingredients until the mixture resembles mashed potatoes. Transfer to a mixing bowl.
Add the rinsed and strained frozen spinach, and cheese shreds to the bowl and mix with a spatula to combine.
Transfer to a baking dish and bake for at 375F until bubbly and browned (about 10 minutes).
Remove from heat. Serve warm or cool to room temperature and refrigerate in a sealed container for use within 2 days.
Enjoy!
Spinach Dip
Ingredients
- 8 oz thawed, frozen spinach (1/2 of a 1 lb package)
- 8 oz cream cheese (1 package)
- 1 cup cheese shreds
- 1 cup chopped or riced cauliflower (fresh or frozen)
- 1/3 cup finely chopped, fresh kale
- 2 tsp dry parsley flakes
- 1 tsp lemon or lime juice
- 1/4 tsp ground mustard seed powder
- 1/2 tsp salt (to taste)
Instructions
- Preheat the oven to 375F.
- Add cauliflower and oil to a saucepan. Cover and saute at medium heat until tender and browned
- Rinse and strain the thawed, frozen spinach. Squeeze out as much water as possible.
- Add the browned cauliflower, cream cheese, salt, parsley, kale, ground mustard seed powder and lemon juice to a blender or food processor. Run until the mixture resembles mashed potatoes. Transfer to a mixing bowl
- Add the spinach and cheese shreds to the same mixing bowl and combine with a spatula. Transfer to a baking dish.
- Bake at 375F until bubbly and browned. About 10 minutes. Remove from heat.
- Serve warm or cool to room temperature and refrigerate for use within 2 days. Can be eaten warm or straight from the fridge (IMO).
Notes
Actual nutrition facts will vary based on the exact ingredients and quantities used, as well as natural variations in raw ingredients.
