[TerriNC]

I've already been in the kitchen this morning testing out some changes on one of my favorite recipes. I used to use raw cashews in this, but now love using white beans because they are every bit as good and drastically reduce the fat content. I now also use a 1/2 cup of low-fat, eggless mayo to add a creamier sweeter texture. This is a 'Must Try' recipe! It's on my blog, as well as a Youtube demo of me making it last year.

 

[silva]

Yum!
I've only done this with garbanzos, so like spinach artichoke hummus- yeah, really good, but not enough like the one I used to get when lacto-veg.
I do like the idea of white beans and your tofu mayo. I recently made a sour creme with tofu that was too stroong on vinegar and think I'll try rice vinegar next-nice neutral taste and mild.
Somehow granulated garlic works better in dips to me than fresh
And will have to check to see if Aldi french onion dip is still vegan-used to use that stuff as seasoning

Just wondering- do you like nutritional yeast? I'm not a fan of it on everything but it seems destined for a recipe like this!

 

[silva]

I got this posting from nutritionlfacts.org and you seem like a great candidate!

http://nutritionfacts.org/employment/

 

[TerriNC]

Silva,
I had no idea that Aldi's has vegan onion dip, that's encouraging! I shop there twice a month (it's 30 minute drive for me) and load up on all their cheap produce. Love it!


I do like nutritional yeast, and it'd probably be a great addition to this recipe, and it would add B12, which is always a good thing.


BTW, there's a really good tofu sour cream recipe on my blog under Recipes, then Dips & Sauces. It's mild and not too twangy, so you might want to check it out. Very easy to make too.


NutritionFacts.org is terrific, and I love watching the videos this doctor puts out. I didn't know they have a hiring page! I'll definitely check it out, I love doing research-related stuff. Thanks!

 

[silva]

Aldi's keeps me on my toes when it comes to checking labels! They seem to change more than anyone. I haven't bought the french onion dip mix for some time. I'll let you know next time I'm there.
There refrigerated pie crust used to have lard, but now has veg shortening. I've also noticed some of their products do have the word vegan on the label!

Worth repeating about nut. yeast- not all have B12. Red Star has one with, and one without. I found that out at my local Whole Foods, they don't have the one with b12 even after repeated emails. I don't buy it in bins anyway, but I feel many people only get it because it's fortified

 

[Go Vegan]

Can you include artichoke hearts in this meal?

 

[TerriNC]

Can you include artichoke hearts in this meal?

Hey GoVegan! Yes, this recipe calls for 1 can of artichoke hearts. They make it yummy!

 

[Go Vegan]

Oh that's great I like those

 

[glancy]

Where is the recipe?

 

[TerriNC]

Where is the recipe?

Here's the recipe Glancy.

http://blog.eatplant-based.com/recipe/spinach-artichoke-dip/

 

[PD5370]

I love Spinach Artichoke dip! Below is another great recipe for a vegan spinach artichoke dip.

Vegan Appetizer Recipe: Spinach Artichoke Dip

Ingredients
12 oz vegan sour cream
10 oz frozen chopped spinach
1 can artichoke hearts
1/2 cup vegan mozzarella cheese
1 tsp soy sauce
1 tsp hot sauce
2 shallots
1 tsbp olive oil

Directions
1. Finely chop shallots and heat olive oil over medium heat. Preheat oven to 350.
2. Sauté shallots for 2-3 minutes.
3. Add frozen chopped spinach, stir until thawed.
4. While spinach is thawing, quarter the artichoke hearts. Add to pot.
5. Add vegan sour cream to pot.
6. Stir in soy sauce and hot sauce.
7. Transfer spinach artichoke dip to an oven-safe dish and top with 1/2 cup vegan mozzarella cheese.
8. Bake dip at 350 for 25 minutes, or until cheese is melted.
9. Serve dip immediately or allow to chill overnight and enjoy dip cold!

 

[Becclestim]

I'm off to the shops, this looks amazing!