This spinach dip is very tasty and is great served with our seasoned pita chips, tortilla chips or veggies.
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- 1 tsp olive oil
- 1/4 C carrots (shredded)
- 1/4 C yellow onions (minced)
- 1 garlic clove (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz spinach leaves (baby)
- 1 green onion (minced)
- 1/2 C sour cream (non-dairy)
- 1/4 C mayonnaise (eggless)
- 1 tsp worcestershire sauce (vegan)
- 1/2 tsp lemon juice
In a small pan, combine the olive oil, carrots, onion, garlic, salt and pepper; cook until the vegetables are tender.
Steam the spinach until cooked; drain, cool, and chop the spinach.
In a medium bowl, combine all of the ingredients; refrigerate for at least two hours before serving.
Serve with vegetables, chips or bread sticks.
Cover and refrigerate for up to one week.
© Mainly Vegan LLC