This rich, savoury dip is a crowd pleaser, perfect for nibbling before dinner or as part of the main act. Indulge in bread chunks or corn chips for dipping, or serve with veggie sticks to pack an extra nutritional punch.
You will need
- 1 large cob loaf
- 1/4 cup olive oil
- 2 tablespoons plain flour
- 375 ml (1 1/2 cup) almond or soy milk
- 60 ml (1/4 cup) lemon juice
- 3 spring onions, chopped
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 250 g frozen spinach, thawed
- 1 teaspoon vegetable stock powder
- 150 g (1/2 cup) vegan mayonnaise (we love Vegenaise!)
- Zest of 1 lemon
- Salt & pepper, to taste
20 mins to prep
10 mins to cook
Preheat oven to 180°C.
Slice the top of the cob loaf off and remove the inside filling. Cut the top and filling into chunks.
In a medium sized frying pan heat 2 tablespoons of olive oil over medium heat. Add the flour and cook for 2-3 minutes, stirring constantly. Follow with the almond milk and lemon juice and whisk for 3-4 minutes or until mixture is nice and thick. Remove from heat and set aside.
Heat the remaining olive oil in a large saucepan over medium heat. Add spring onion, red onion and garlic. Sauté for 5 minutes or until the onion is translucent. Stir in spinach, vegetable stock powder and mayonnaise and cook a further 2 minutes.
Remove this mix from heat and add it to the almond milk mixture. Using a spoon, combine thoroughly with lemon zest and season with salt and pepper.
Set the cob onto a lightly greased or lined baking tray, and pour in mixture. Bake, along with the bread chunks, for 5-10 minutes or until chunks are lightly browned and loaf is golden.
Serve with bread chunks and/or veggie sticks for dipping.