Spinach Sauerkraut Dip

Do you experience temporary addictions to certain foods? The spinach sauerkraut dip pictured above has been my craving for the past week.

It all started when Christy brought over a ridiculously good artichoke dip. I couldn’t get enough of it. When all heads were turned, I dug into it with gusto.

Later in the week I began dreaming about said dip.

Obsessively.

Christy said she had used sauerkraut and a little mayo. Driven, to the kitchen I went to create something like it and this is what I came up with. It was so fast. It was so easy. This Spinach Sauerkraut Dip really hit the spot. And it was guilt-free (adjust the mayo to your level of “guilt”). I ate the entire bowl.

3 Ingredient Spinach and Sauerkraut Dip

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1-1/2 cups frozen spinach, thawed and squeezed of excess water
1-1/2 cup sauerkraut (get a live one with live cultures)
2-4 tablespoons vegan mayonnaise (or mayo of choice)

Instructions

Place all ingredients into the bowl of a food processor fitted with the "S" blade. Pulse to the texture of pesto. Want it thinner? Add a little of the sauerkraut brine. Alternatively, and what I do, place all ingredients into a narrow and deep jar. Grab an immersion blender and blend to the texture of pesto.