It’s thick, velvety, and scoops wonderfully onto chips and sliced veggies. This warm and creamy skillet spinach dip is exactly what vegan comfort food should taste like. If you use regular flavored vegan cream cheese, I suggest adding a small handful of fresh chopped chives to the mix. It reminds me of the life-changing vegan cream cheese I had on a bagel in Brooklyn a few years back. It’s made from almond milk, and it’s extremely creamy and flavorful. Their chive cream cheese is vegan, gluten-free, and soy-free. If you can find it, I highly recommend Kite Hill (not sponsored, I just adore their products). The brand of vegan cream cheese you use will have a big impact on how this recipe turns out. This version is completely vegan, contains zero artichokes, and has a fraction of the calories and fat of traditional spinach dip.
It’s rich and creamy and I’m not going to lie – from what I remember, it’s absolutely delicious. Oh, and a little bit of spinach and a maybe a few pieces of artichoke. Traditional spinach dip is made with cream cheese, sour cream, Parmesan cheese, and heavy cream. Clearly, it’s a hit with customers, and it’s easy to see why. I’ve seen it on the menu at nearly every American restaurant I’ve ever been to (I’m looking at you, Applebee’s). Spinach artichoke dip is such a classic appetizer and party snack. This warm and creamy skillet spinach dip has been my antidote to these freezing cold winter nights. I’ll miss the food and the people (so, so much), but definitely not the weather. I’m escaping the Midwest just as the arctic air blows down and sprays Chicago with ice and snow. I’ve bounced back and forth between Los Angeles and Chicago for the past five years and it looks like I might be settling here for a while this time. Subscribe to Talkin' Tofu anywhere you get your podcasts.By the time you read this I’ll be in California. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to ! We record these episodes for you, and we'd love to hear from you. Thank you so much for listening (or reading!). The other half sandwich and spring roll make kind of a light supper, but it's worth it to have banh mi leftovers for lunch the next day! Where to listen My favorite thing to do when we get Pho Nam is to cut my sandwich in half, then stash the half sandwich and one of the spring rolls in a lunchbox for the next day. The spring rolls are basically the banh mi filling, minus the jalapenos, stuffed into rice wrappers with rice vermicelli. They layer on salt and pepper tofu, pickled carrots and daikon, and plenty of fresh jalapeno and cilantro. The bread is crispy on the outside and pillowy soft on the inside. Y'all, these banh mis are a true delight. They only have two vegan items on the menu:
This week, we got takeout from Dave's favorite spot: Pho Nam in Krog Street Market. It was such an easy meal, and it is already a regular part of our meal rotation.
I used my friend Cadry's recipe to cook the potatoes, and then we loaded them up with the Kite Hill sour cream and lots of toppings: These loaded baked potatoes are a new fave for sure. Know of a good one? Let us know! Loaded baked potatoes Our final verdict was that we'd get it again, but we are also still looking for more vegan sour creams to try. Our silky plant-based sour cream alternative is perfectly balanced to use. He preferred it on the tacos over the potatoes, but he also heaped it onto those baked potatoes, so that may have been part of why he didn't like it as much that way. Kite Hill was founded by an artisan chef, and you can tell in every satisfying dollop. He described the taste as a bit "watery" and didn't think it was rich enough at all. It made my loaded baked potato super special, and it took my plate of spinach tacos straight over the top.ĭave liked it too, but he wasn't as enamored as I was. I thought it was rich, creamy, and tart in a way that other vegan sour creams I've tried just haven't been. Blended tofu and non-hydrogenated oils are whipped together to make a downright silky mixture. I was a big fan of Kite Hill's sour cream, y'all. We tried this sour cream on baked potatoes and then the next evening we had them on tacos. Y'all, our quest for a good, store-bought vegan sour cream has been long, so we were incredibly excited to find Kite Hill sour cream at the store! Let's talk about it. Subscribe: Apple | Spotify | Stitcher | Amazon This week on the show we'll talk loaded baked potatoes, Dave's favorite banh mi, and try Kite Hill sour cream.
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