Spinach and Roasted Red Bell Pepper Dip

Name: Spinach and Roasted Red Bell Pepper Dip
Yield: Makes about 3 cups
Ingredients: Salt; Ground pepper; 2 tablespoons freshly squeezed lemon juice; 1 clove garlic; 1 roasted red bell pepper (see sidebar), skinned and seeded; ¼ cup fresh basil leaves, lightly packed; 1 cup Cashew Cream Cheese; 1 bunch spinach (about 1 pound), trimmed and coarsely chopped; 1 onion, diced; 3 tablespoons water

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

This healthful dip is so rich and delicious that it rivals traditional sour cream-based offerings—with the bonus that it isn’t laden with calories and fat. It’s a wonderful accompaniment to crudités. If you like, serve it in a bread bowl. Even teens will enjoy it.

Ingredients

3 tablespoons water
1 onion, diced
1 bunch spinach

Starter
Vegan
Gluten-free

Method

Prepare the vegetables.

Combine the water and onion in a large skillet over low heat. Cook, stirring occasionally, until the onion is golden and very tender, about 20 minutes. Transfer to a food processor. In the same skillet, cook the spinach over high heat until wilted, about 4 minutes. Drain in a sieve or colander, then use your hands to squeeze out