Spinach Dip

So, here comes another admission that I've succumbed to the ease of a canned vegetable. Again, it's the kind of vegetable that in some ways is best when it's cooked until it's beyond soggy and well into the territory of almost-disintegrating. Spinach is, of course, also great fresh or steamed, but for purposes of a dip I like it easy to mix. Frozen spinach, the cut up kind not the whole leaf kind, would probably also work here. To the drained can of spinach I added about 1/4 cup (4 tbsp) Vegenaise and 1/4 cup Tofutti cream cheese, then added a chopped up tomato as an afterthought (which is helpful because the vitamin C makes you more able to absorb the iron in the spinach). I've been going crazy with the Vegenaise lately. I saw an episode of PPK where they talk about the grapeseed kind being superior and I finally got around to trying it. It's AMAZING. I don't even like mayonnaise really but I could eat this stuff straight. The spinach dip is pictured with some pita flat bread that has an alarming number of calories but is so worth it when you toast it a little.

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