Spinach Skinny Dip with a Southwestern Vibe (vegan/plant-based)

Yield: approximately 3 cups

A recent student trip to center city Philadelphia and many meals at Reading Terminal Market right next to our hotel inspired this dip. In particular, it was an order of vegan onion rings served with chipotle mayo at Fox & Son Fair Food that did it. That dipping sauce was face-plant worthy, but I kept imagining it with spinach along with onion. I had barely unpacked my suitcase at the end of the trip than I was in the kitchen, whipping up this Spinach Skinny Dip!

1 tablespoon olive oil
1 large onion, diced
Pinch sea salt
12-ounce package frozen chopped spinach
12-ounce package frozen riced cauliflower (or a second package of frozen spinach)
1/4 cup vegan cream cheese
1/4 cup vegan mayo
1/4 cup vegan mozzarella or similar white vegan cheese
1/4 cup vegan shredded parmesan (I like Follow Your Heart)
2 chilies in adobo, minced + a little adobo
1/2 teaspoon ground cumin
Sea salt and freshly ground black pepper to taste
Optional: juice of 1/2 to 1 lime, to taste
Accompaniments: potato or corn chips, raw vegetable strips, toasted pita triangles, or the like

Note: if you really want that onion ring decadence that inspired the dip, top it with a few canned fried onions, you know, of green bean casserole fame. Check to make sure they are plant-based, but they usually are.

Heat oil in large skillet over medium heat. Add onion and a pinch salt, and saute, stirring frequently, until onion is softened and lightly golden. Break up cauliflower into skillet, and stir until thawed and warm through. Repeat with spinach. Stir in remaining ingredients until cheeses are melted. Taste, adjust seasoning if desired, and serve immediately with chips, raw vegetables, and/or toasted pita.