Sometimes you just need spinach dip. And if you are trying to eat clean, this can be a real challenge. So what do you replace that traditional cream cheese, mayo and parmasean base with? Red pepper hummus! It was a spark of an idea I had a few weeks ago and finally tested it out on hubby. So super yummy!
So when we were invited over for a dinner party, I knew I had to make this dip again. And once again, it was a huge hit! So much so, that the 7 of us finished it in one sitting.....oops!
1 pack chopped frozen spinach
1 large tub of Red Pepper Hummus (Cedars makes the cleanest brand)
1 pack of Cabot Seriously Sharp Cheddar Shreds (can forgo for Vegan recipe)
1/2 cup Original Vegenaise
1/4 cup of Nutritional Yeast Flakes
1 medium red onion
1 large red pepper
salt & pepper
Preheat oven to 420F. Defrost spinach in microwave, drain and press to remove most of the water. Chop onion and red pepper. Place in large bowl. Add defrosted spinach, hummus, Vegenaise, nutritional yeast, and 1/4 cup Cabot shreds. Add 1 tsp salt and pepper, and lightly sprinkle the chili powder (about 1/4 tsp should do.) Mix well. Place in oven safe dish, casserole dish works great. Spread mixture evenly. Sprinkle remaining Cabot shreds over the top evenly. Bake for 15-20 mins, until the cheese has melted. Serve hot and enjoy!