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).
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
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