Hot Spinach Dip

What a funny world we live in. One month, we’re showered with every type of diet and detox recipe imaginable (including here on Delectably Free), the next month we’re teased and lured by Super Bowl party recipes for nachos and junk food, only to face the sweets and chocolate onslaught that is Valentine’s Day. No wonder we’re so schizophrenic about our food habits sometimes.

Then again, I am far from immune to the temptation to shift gears toward the end of January. Maybe it’s the inner party planner in me — I’m the girl who plans fictitious dinner parties I know I’m never going to have (I still am contemplating a recipe round-up post for all my favorite dinner party ideas, for those who are actually motivated to execute on that front). As you can see, I went decidedly re-tox for this dish. No more detox fare here. Processed “cheese”? Check. A hefty dose of (albeit healthy) fat? Check. Something that requires some sort of chip for dipping? Check.

Yes, folks, I’ve gone “bad” for this recipe. But what’s a Super Bowl party without some junk food thrown into the mix? I don’t care if this is a vegan dish packed with 4 cups of fresh spinach. This dip tastes baaad in such a good way; I doubt anyone will find this to be health fare.

On that note, if you’re serving a crowd, I’d suggest a double/triple batch. Between the two of us, my mom and I finished this off in just two sittings (not exactly something I want to brag about here, just stating the facts).

Serves: 4-6

Hot Spinach Dip:

1 cup chopped scallions (about 1 bunch)

4 cups tightly-packed fresh spinach, chopped*

1/2 cup Grapeseed Oil Vegenaise

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1/2 cup Daiya vegan mozzarella, plus more for topping

1/8 teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees.

3. Mix all ingredients, except remaining cheese for topping, in a large bowl until combined. Turn out into a shallow baking dish or ramekin and smooth out top. Sprinkle with remaining cheese.

4. Bake in preheated oven for 25-30 minutes, or until bubbly. Serve immediately with favorite gluten-free chip.

* For a healthier twist, use 1/2 spinach and 1/2 finely chopped kale

Comments

  1. Beth says

    Ari — every nutritional yeast I’ve used has tasted about the same. Either yours was maybe outdated or it’s just not your thing. Either way, you can leave it out if you’d like and maybe add some vegan parmesan (or real) to substitute. I think you could sub onions for scallions, but be sure to finely chop and perhaps use less. I don’t think this would taste very good cold. It definitely has to be baked, but after that if you want to eat it cold, you probably could?

    Katelyn — Thanks!

  2. Kate says

    Hi Beth. I stumbled across your site and have so enjoyed reading your recipes. We try to eat delectably free because it’s just good for us. I don’t understand nutritional yeast…I should go read up on this. Is it just for health or is there a texture/quality that it brings to the dish?

  3. says

    This post of yours resonates completely with people’s state of mind. This is exactly why I stopped paying attention to diet resolutions…especially in January!
    Nothing wrong in appreciating sinful type dips ;O) and some dessert of course…just be mindful about every appreciative bite ;0)

    Nice recipe for me to adapt to my brunch next week.

    Flavourful wishes,
    Claudia

Trackbacks

  1. […] Last weekend, I was craving something similarly yummy, oooey and gooey to dunk some chips in– however, I decided to search for a healthier recipe– this brought me to the Delectably Free blog. Beth creates vegan recipes that are free of sugar and gluten– they are also natural– so no crazy chemicals– nice! Last weekend I went straight to her recipe for spinach dip– I followed her suggestion and used half red curly kale and half spinach. My result was exactly what I wanted– warm, ooey, gooey, dippable, and containing enough veggies to make me feel like I was being kind of good. With some baked blue-corn tortilla chips, and a huge tossed salad– I had a fun weekend dinner that I would definitely do again! Try the recipe for yourself here […]

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