While we’re devoting the entire week to Vegan Thanksgiving recipes that everyone will love, we’re definitely not planning on neglecting the all important appetizers and beginners for when the food isn’t quite ready, but your appetite certainly is. During our In The Vegan Kitchen cooking class, Annie Campbell knew exactly what to whip up that would whet our appetites but not fill us up: Vegan Spinach Hazelnut Dip. A resounding crowd-pleaser, the spinach dip was tangy and nutty and we have been craving it ever since. Served up with some fresh crudite and raw veggies from the Farmers’ Market, this is the ultimate way to start off a delicious, meat-free meal!
Spinach Hazelnut Dip
This nutty, tangy spinach dip rivals any of those cheese-laden varieties you’ve had before. Light and delicious, everyone will love this spinach hazelnut dip…try it with baby squashes and cut up carrots for the ultimate pre-meal bite!
2 cups of spinach
½ cup of parsley or basil
½ cup of toasted hazelnuts, toasted
1 cup vegenaise or vegan sour cream, optional *
zest of one lemon
½ t. of red pepper flakes
½ cup extra virgin olive oil
salt & pepper to taste
*If not using vegenaise or vegan sour cream, substitute ½ cup of extra virgin olive oil
To toast nuts: Bake nuts on a cookie sheet in a 350 degree oven for 10 minutes, until golden
To make dip: Combine spinach, herbs, hazelnuts, lemon zest and red pepper flakes in a blender or food processor and puree. Add vegenaise or vegan sour cream and blend. (Alternatively, add olive oil until desired consistency). Season with salt and pepper, to taste.