I’m a lot of things, but a sports fan is not one of them. If it weren’t for all the media hype, I’d be completely clueless that tomorrow is the “Big Game”. Even if I had television, I would not be tuning in; well, maybe I’d catch a glimpse of the half-time show, and a commercial or two. But overall, I couldn’t care less.
One thing I am a fan of is dip. Spicy, savory, bean, or vegetable, it doesn’t really matter much to me, I love them all! I whipped up a last-minute spinach dip last night when a friend stopped by to visit. Should you find yourself in need of a quick crowd-pleaser to serve those snack-happy football fans, this dip is sure to do the trick!
Spinach Dip
1 16-oz bag frozen spinach, thawed and squeezed dry
1 envelope mushroom and onion soup mix
1/2 container tofutti sour supreme
1 cup veganise
1/2 red onion, chopped
3 small black radishes, minced
1/2 block Follow Your Heart Mozzarella, shredded
1 tbsp fresh horseradish
a “healthy” squirt of sriracha
Combine all ingredients in a 2 qt casserole dish and bake at 350°F for 30 minutes. Remove from oven and allow to cool for 10 minutes before serving.
Images and content copyright © 2009-2012 Danielle R Limoge.
