spinach dip

by Kristina Sloggett

in appetizers,Gluten Free,recipes,snacks,Vegan

Winery owners throw some really good parties.

We spent the weekend in wine country again. When we were there a couple weeks ago for vacation, we signed up for a couple new wine clubs. One of the wineries – Vidon Vineyards – had a summer party scheduled for their members, and we really liked this vineyard so we decided to go back!

We sat outside in the sunshine, looking over the beautiful valley of vineyards, drinking wine and eating pizza and salad. The winery had hired caterers with a wood fired pizza oven on a truck – the pizza was excellent. As was the wine.

Late Sunday afternoon, we picked up Basil and headed home – both tired and wanting to relax in front of a good movie. It was hot, I didn’t want to cook, and I had an immense craving for spinach dip. Cool, quick and minimal effort. Bonus, I already had all the ingredients in my kitchen.

I bet you do too.

This was dinner:

spinach dip

dairy, soy and gluten free, vegan

1 1/2 cups canola oil
1/2 cup almond milk
juice of 1 lemon
1 garlic clove, minced fine
3 cups fresh spinach, stemmed and chopped fine
2 green onions, chopped fine
sea salt

In high powered blender, combine oil and milk and blend on high until creamy. Add lemon juice as you continue to blend. Transfer to a bowl and stir in garlic, spinach and onions. Add salt to taste.

Serve with (gluten free) pretzels and veggies. 

I thought it was a perfect easy dinner on a hot day.

 

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