Ingredients
- 16 oz. vegan sour cream substitute
- 1 cup veganaise
- 1 large or 2 small envelopes of vegan vegetable dry soup mix
- 1 small can water chestnuts, finely chopped
- 2-3 green onions, chopped (white and green parts)
- 1 1/2 cups chopped spinach (if frozen, make sure it''s WELL pressed)
- finely chopped garlic, 1 clove (optional)
- 1 round loaf of vegan pumpernickel vegan bread
- small wedges of pumpernickel (reserved from loaf)
- small wedges of vegan sourdough vegan bread (water & yeast started)
Whisk the sour cream substitute and veganaise, add soup mix and veggies, mixing WELL (I use a clear bowl to make sure nothing is sticking to the sides unmixed)
Depending on the size of the loaf of vegan bread, cut out an area to the top leaving a bowl shape. Hollow out the inside carefully (you''ll need the insides for wedges), leaving 1/4 to 1/2 inch of bread inside. Fill the bread bowl with the dip, replace the top "lid" portion of the bread, store in a large container with a lid, preferably (don''t want that garlicky smell to get into EVERYTHING...) or wrap in clear wrap, and refrigerate for 2 hours before serving on your best platter, surrounded by alternating wedges of pumpernickel and sourdough bread for dipping.
Serves: many, as an appetizer
Preparation time: 10 minutes to mix, best if refrigerated at least 2 hours before serving