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Holiday Spinach Dip

Ingredients (use vegan versions): 16 oz. vegan sour cream substitute 1 cup veganaise 1 large or 2 small envelopes of vegan vegetable dry soup mix 1 small can water chestnuts, finely chopped 2-3 green onions, chopped (white and green parts) 1 1/2 cups chopped
spinach (if frozen, make sure it's WELL pressed) finely chopped garlic, 1 clove (optional) 1 round loaf of vegan pumpernickel vegan bread small wedges of pumpernickel (reserved from loaf) small wedges of vegan sourdough vegan bread (water & yeast started) Directions: Whisk the sour cream substitute and veganaise, add soup mix and veggies, mixing WELL (I use a clear bowl to make sure nothing is sticking to the sides unmixed) Depending on the size of the loaf of vegan bread, cut out an area to the top leaving a bowl shape. Hollow out the inside carefully (you'll need the insides for wedges), leaving 1/4 to 1/2 inch of bread inside. Fill the bread bowl with the dip, replace the top "lid" portion of the bread, store in a large container with a lid, preferably (don't want that garlicky smell to get into EVERYTHING...) or wrap in clear wrap, and refrigerate for 2 hours before serving on your best platter, surrounded by alternating wedges of pumpernickel and sourdough bread for dipping. Serves: many, as an appetizer Preparation time: 10 minutes to mix, best if refrigerated at least 2 hours before serving more Free recipe and All Free recipe

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