Easy Spinach Dip Recipe

You can create this quick and easy vegetarian spinach dip with just four very simple ingredients, and in less then five minutes. Although it is best to allow this spinach dip to sit in the refrigerator before serving. A quick and easy spinach dip recipe is perfect for a vegetarian appetizer when served with crackers or vegetables.

Ingredients:

• 1 box frozen spinach, thawed and drained
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 packet onion soup mix
• pepper to taste

Preparation:

Mix together all ingredients thoroughly. Chill for at least an hour before serving to allow flavors to mingle. That's it!

You might also want to try making this recipe vegan. Here's how. Scroll down for more spinach dip variations to try.

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Spinach and Beet Salad

Spinach salad is probably one of the healthiest and most nutritious foods you can reward your body with. Add simmered beets and a quick lemon Dijon dressing, and you've got a wholesome, low-fat vegetarian and vegan spinach salad to enjoy.

Ingredients:

• 4 beets
• water for steaming
• 2 tbsp Dijon mustard
• 1/4 cup lemon juice
• 2 tbsp cider vinegar
• 2 tsp honey or agave nectar
• 1 tbsp fresh chopped dill
• 1 large bunch of spinach
• salt and pepper to taste

Preparation:

Slice beets into coins and steam over boiling water for 15 to 20 minutes, or until soft.

In a small bowl, whisk together the Dijon, lemon juice, vinegar, honey or agave nectar syrup and dill until smooth.

Gently toss together the beets, dressing and spinach to combine well. Sprinkle with a dash of salt and pepper if desired.

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Artichoke and Spinach Quiche

Vegetarian quiche is always a nice breakfast, brunch or light lunch, even if you're not vegetarian. This version of artichoke quiche uses tofu instead of eggs, making it low in fat and cholesterol, but fills up the flavor with artichokes and plenty of spinach. To keep it vegan, just omit the optional cheese.

One user gave this artichoke quiche recipe five out of five stars, and said he was able to make two full quiches out of it, so maybe have an extra quiche crust on hand, just in case!

Ingredients:

• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp olive oil
• 2 containers firm tofu, pressed
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp fresh basil, minced
• 1 10 ounce package frozen spinach, thawed and patted dry
• 1 6 ounce can of artichoke hearts, drained
• 1/4 cup grated cheese (optional)
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 400 degrees.

Sautee the onion and garlic in the olive oil.

Blend the tofu, soy sauce, salt, pepper and basil until smooth. Add the cheese, spinach and artichokes to the tofu mix and stir to combine.

Pour the mix into the pre-made pie crust. Bake for 45 to 55 minutes or until set. Sprinkle with additional cheese if desired and enjoy your artichoke and spinach quiche!

Scroll down for more vegetarian quiche recipes to try.

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Tofu Spinach Lasagna Recipe

Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful. No cheese means this recipe is much lower in fat than other traditional lasagna recipes.

See also: More vegetarian and vegan lasagna recipes

Ingredients:

• 1/2 pound lasagna noodles
• 2 10-ounce packages frozen chopped spinach, thawed
• 1 pound soft tofu
• 1 pound firm tofu
• 1 tbsp sugar
• 1/4 cup soymilk
• 1/2 tsp garlic powder
• 2 tbsp lemon juice
• 3 tbsp minced fresh basil
• 2 tsp salt
• 1 32-ounce jar of tomato sauce

Preparation:

Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.

Pre-heat oven to 350 degrees.

Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth.

Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce.

Bake for 25 to 30 minutes, or until tomato sauce bubbles.

Reprinted with permission from The Compassionate Cook Cookbook.

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