Spinach Dip
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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 20 (2 tbsp/serving)
Calories: 100kcal
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
Frozen spinach works best for this recipe, not fresh.
I've tried this with several plant-based cream cheeses with equal success. Depending on which cream cheese you use, this can yield anywhere from 2-1/4 to 2-1/2 cups after baking to achieve the desired consistency.
For added zing, add freshly ground pepper.
Nutrition
Calories: 100kcal