“Gluten-Free Ginger Beer Bean & Spinach Dip”
Get ready to enjoy this amazingly savory spinach dip made with Bush’s Best Grillin’ Beans, ginger beer, fresh spinach, roasted peppers, corn and Tofutti Better Than Cream Cheese. Seasoned with garlic and rosemary. Topped with a dollop of 1/2 cup of Tofutti Better Than Sour Cream, and served with Popcorners Gluten-Free Popped Corn Chips!
1 lb. fresh spinach
Place spinach in about 3 inches boiling water. Submerge and stir till tender. Drain well. When cool enough to handle, squeeze in tofu cloth, or by using hands, to remove all excess liquid. Chop finely on board, then set aside.
22 oz. can Bush’s Best Grillin’ Beans, Bourbon and Brown Sugar flavor (These are vegan and gluten-free.)
12 oz. bottle ginger beer (I used Goya brand; they are gluten-free.)
2 T. extra virgin olive oil
1 t. garlic powder
1 t. onion powder
1/4 t. red cayenne pepper or more to taste
1 t. salt
freshly ground black pepper to taste
2-3 fresh rosemary sprigs for the dip, plus additional sprigs for garnish
1 c. diced sweet red roasted peppers, plus additional diced peppers for garnish
1 c. frozen. corn
finely chopped spinach (from above)
8 oz. container Tofutti Better Than Cream Cheese
2-3 T. Tofutti Better Than Sour Cream
2 pkgs. Pop Corners Gluten-Free Popped Corn Chips
Prepare spinach as instructed above and set aside.
Place beans in blender container and blend till smooth. Add 1 cup ginger beer and blend again till smooth.
Transfer to large skillet over medium heat. Add olive oil. Stir to incorporate the oil, then cook about 5 minutes, stirring often, till bean puree stops sticking to skillet.
Add garlic and onion powders, red cayenne pepper, salt, freshly ground black pepper and rosemary sprigs. Stir well, lower heat and cook another 5 minutes.
Add roasted peppers and corn. Stir and cook till corn is tender, and rosemary has flavored the beans. At this point, remove rosemary sprigs and discard.
Now add squeezed spinach. Stir to evenly distribute.
Place Tofutti Better Than Cream Cheese in bowl. Mash and stir till fluffed up. Add to skillet and stir till completely incorporated into the beans and spinach. Salt to taste and remove from heat. Let set at room temperature till ready to serve.
When ready to serve, if dip has become too thick, then add a little ginger beer, a little at a time, to thin. (There will be extra, since you only used 1 cup.)
Transfer to serving bowl, about 1 1/2 cups. Top with Tofutti Better Than Sour Cream. Top sour cream with diced red peppers, that have been blotted with a paper towel. Place a fresh sprig of rosemary in the dip.
Place dip on platter, and surround with corn chips. Serve.
Notes: This dip can also be served cold. It will thicken considerably, so thin as desired (or not) with the ginger beer. Tastes great either way – at room temperature or cold.
Bush’s Grillin’ Beans come in two other flavors that are both vegan and gluten-free: Southern Pit Barbecue and Steakhouse Recipe. Experiment with both!
And Pop Corners come in two flavors that are also vegan and gluten-free: Kettle and Sea Salt. I used Kettle style for this recipe.
Makes 4 cups dip.
Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.
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