California Veggie Sandwich
INGREDIENTS
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Simple Spinach Dip
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9oz frozen chopped spinach, thawed
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1 packet of dried vegetable recipe mix [I love this one]
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1 cup plain Greek yogurt
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1 cup high quality mayo [or a second cup of yogurt]
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3 stems of green onion, chopped
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1/4 tsp of garlic powder
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1/8 tsp onion powder
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salt and pepper, to taste
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If you don't mind a few extra steps, I highly suggest grating extra vegetables
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into the dip. I typically use a box grater to shred half a cucumber and
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half a zucchini into the dip, plus some chopped broccoli florets too!
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Thaw spinach, squeeze out the water with a handful of paper towels,
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combine all ingredients, and chill for a minimum of 2 hours to lock in
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the flavor and properly hydrate the dried vegetables!
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Throw it together any time you have a few minutes to spare and enjoy
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it as a sandwich spread and dip for veggies all week long!
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It will stay fresh in the fridge for at least four days. If you wind up
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adding oodles of extra vegetables like I do, feel free to add a bit of
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extra mayo/yogurt to the dip to keep the spread creamy!
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Looking for a vegan option? Use your favorite vegan sandwich spread
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to make the dip or simply swap the spinach dip for guacamole
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or your favorite hummus! With all the fun varieties
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[everything from roasted red pepper to edamame]
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the flavor combinations are endless!
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