By Kozmic Blues on September 29, 2008
"I have triumphed! I took a HUGE chance making a vegan version of spinach and artichoke dip for the biggest spinach-hater in the world. But, she LOVED it!! I used Hot Artichoke and Roasted Red Pepper Dip - Vegan as a base. I didn't have a lemon on hand, so I added an extra tbsp or 2 of Braggs, which I think REALLY made the difference in flavor. Just make sure to watch the amount of actual salt that you add, keeping in mind that the Bragg's Aminos is a bit salty already."
Serving Size: 1 (108 g)
Servings Per Recipe: 10
"I liked this a lot but didn't think it was amazing. I took it to a party where there were carnivores, vegetarians, and vegans... the first person to try it said, "Oh I love the parmesan cheese in it!" and the vegan said, "It kind of reminds me of chicken flavor." The only change to the recipe I made was to use fresh spinach instead of frozen and I used herbes de provence instead of italian seasoning and added a bit of fresh lemon juice too. I think it just needs a little kick... maybe some red pepper flakes or a dash of tabasco? But I will for sure try it again."