The other night we had a family gathering and I took a few dips for the veggies I brought. The most popular one was the spinach dip. It's easy to make and looks great.
I generally add this and that until it looks about right. So I tried to estimate amounts below. I will say that this recipe makes a lot. If you have the 10 oz. boxed frozen spinach, then your ingredients should be reduced. As always, adjust amounts as needed for your taste. Enjoy!
2 cups (more or less) mayo (homemade or other vegan mayo, I used Vegenaise)
1 pound bag frozen spinach (thawed and squeezed out)
1 (8 oz.) can water chestnuts, chopped (or 1/4-1/2 cup finely chopped celery)
1-2 Tablespoons finely chopped onions
1/2 - 1 teaspoon dill weed
1/2 teaspoon dried onion
1/4 teaspoon dried garlic
salt or seasoned salt, as desired
Mix well and chill.
For a great presentation, put in a (hollowed out) round bread "bowl" beside veggies and whole grain crackers. Great as the "mayo" on a lettuce and tomato (or other veggie) sandwich.