Vegan Jalapeno Spinach Dip (easily gluten free)
I was craving all the flavor of a Jalapeno popper without having to stuff, batter and fry peppers. This ooey, gooey, spicy dip with all the necessary flavors was enough to bring back memories of our non-vegan days without the accompanied stomach ache. This dish is completely Vegan, and can easily be made gluten free.
FOR THE BASE
12 oz silken tofu
8 oz vegan cream cheese
3 tablespoons of miso paste
6 sliced pickled jalapenos and 1 tablespoon of pickle liquid
7 cloves of garlic
1-2 fresh jalapenos *stem and seeds removed (depending on your spice preference)
1 teaspoon onion powder
1/2 teaspoon pepper
3 tablespoons of nutritional yeast
1 cup of frozen spinach (thaw and squeeze out as much liquid as possible. the drier the better)
up to 1/2 cup of water to achieve desired consistency
FOR THE CRUMB TOPPING (OPTIONAL)
1/2 cup panko bread crumbs
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 sea salt
1/2 tablespoon nutritional yeast
*combine all ingredients in a small bowl and set aside.
serve with favorite dippers such as bread, chips, and carrots
Preheat oven to 375 degrees Fahrenheit
Place all base items (excluding spinach and water) into blender. Blend until combined adding small amounts of water at a time until you reach your desired consistency.
Use a dish towel to squeeze all the liquid out of the thawed spinach. Really dry it out so that it is not adding more liquid to your dip. Once it is dry add it to the blender and pulse a few times to incorporate.
Pour the dip into an 8×8 baking dish and bake for 20 minutes. After 20 minutes add crumb topping (this is also the best time to put into a bread bowl if you so choose.) and bake for another 10 minutes.
Remove from oven and serve with your favorite dippers!
We hope you Enjoy!