Vegan Spinach Dip
1 container (12 oz) Tofutti Better Than Sour Cream (use non-hydrogenated variety if possible-the
white w/blue container)
1 cup Vegenaise (original)
1 package (10 oz) frozen organic chopped spinach (thaw & squeeze very dry)
1 envelope Lipton Recipe Secrets Vegetable Soup Mix*
1 can (8 oz) sliced water chestnuts (drained)
Put all ingredients except water chestnuts in a food processor and process until blended. Add water
chestnuts and pulse until they are chopped & blended into the mix. If you don't have a food
processor, finely chop spinach and water chestnuts and mix with the other ingredients.
Serve with brown rice crackers, Mary's Gone Crackers, or lighted toasted bread pieces. An easy and
delicious option is to use a package of sprouted grain English muffins. Cut each muffin in half (if
needed) and then into six triangles. Open the halves and spread pieces out on a baking sheet.
Cook at 350 degrees for 5-10 minutes or until just very lightly toasted. Be careful not to make them
too dry and crunchy.
*To avoid the partially hydrogenated soybean oil in the Lipton soup mix, you can use any other vegan
vegetable soup mix made without it (try 1-2 tbsp of Seitenbacher dry Vegetable Broth & Seasoning).
This will change the color and taste quite a bit, but it still will be a very good dip.