I've made a spinach dip that goes over really well with non-vegetarians at parties, who doubt that something so yummy could really be vegan. However, it's loaded with fat, so I don't make it at home for myself... until now.
This evening I was playing around in my kitchen, and I have a revised recipe for a more healthy, less fattening spinach dip:
One pound frozen chopped spinach, thawed and drained One can of chopped water chestnuts Two tablespoons Vegenaise (vegan mayonaise) Two tablespoons Tofutti Better-Than-Sour Cream (vegan sour cream) One and a half teaspoons of soup mix (I use Croyden House kosher imitation chicken soup powder)
Mix it all up in a bowl, put it in the fridge for a couple hours, and serve. The big difference is that the original recipe calls for a half of a cup each of Vegenaise and Tofutti sour cream.