I figured there would be plenty of wine, but I was worried about vegan food options since only one other girl was vegan (and I knew she was bringing wine because she said she didn't have time to make anything). And by the way, in case you're wondering, I only buy vegan wines when I'm buying, but I won't turn down a glass of any wine unless I'm certain it's not vegan. Probably not the best policy, but it's what I do. Sorry, vegan police.
So anyway, I whipped up a quick Spinach Artichoke Dip, which I'll be using for the 1970s chapter of my new cookbook project:
It was my first stab at spinach artichoke dip, but I think it was pretty damn good. All the omnis at the party loved it, and Cassi's nine-year-old kid (who has decided recently that he's a vegetarian) loved the leftovers. Score.
I'm trying to eat as much junk food as possible over the next few weeks (although this is KINDA healthy because it's loaded with spinach and artichokes), because I always do a rigorous cleanse in January. This year, I'm embarking on Brendan Brazier's (you know, the Vega guy) Thrive Forward plan. It's free, and it's personalized to your needs, whether that's weight loss, more energy, more sleep, or just adopting healthier eating habits. If you want to Thrive with me, you should check out the Thrive Forward website, watch the intro video, and sign up! It starts on January 3rd.
Until then, let's eat vegan junk food! Here's the recipe!
Vegan Spinach-Artichoke Dip
1 12-ounce bag frozen chopped spinach, thawed and water squeezed out
1 14-ounce artichokes (not in oil), drained and chopped
1 clove minced garlic
1 cup vegan mayo
1 cup shredded vegan mozzarella (I used Daiya)
Preheat the oven to 350 degrees. Lightly spray an 8x8 inch casserole dish with cooking spray.
Mix everything together in a large bowl. Transfer to the casserole dish and bake for 30 minutes.
Serve with tortilla chips or crackers.