saturday was glorious – warm and sunny with a nice breeze which sent the colorful fall leaves swirling down from the trees – couldn’t have asked for a more perfect day for a vegan tailgate!
i got to meet and swap plant-based stories, tips, and tricks with the vegan tailgate pro – Adam, who had all the fixin’s for vegan chili cheese dogs. his blog, hold the pigskin, is full of vegan tailgating recipes…including his kick-ass chili. it packs a plant-based punch of spice and flavor.
hold the pigskin’s spicy chili cheese dogs paired perfectly with the creamy spinach artichoke dip i whipped up. i wasn’t sure what i was going to make and take to the tailgate that morning. after yoga that morning, Sarah was talking about ranch dip in a pumpernickel bread bowl. it reminded me of the creamy dill dip my mom used to make and spoon into a pumpernickel bread bowl.
i knew i had artichoke hearts and spinach at home, so i thought i’d give it a go. it came together in a jiff and transported well in my bike basket down to the tailgate. plus…everything is edible, so it’s a great dish to bake & take anywhere.
– ingredients –
- 1 large round loaf of bread
- 1 T olive oil
- salt and pepper to taste
- 10 oz cooked spinach, drained and chopped
- 14 oz artichoke hearts, drained and chopped
- 16 oz vegan sour cream
- 1/2 C. vegan mayo
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 4 oz vegan parmesan cheese
– directions –
- cut the top off of the loaf and set aside while hollowing out the bottom into bite-sized pieces; reserving a 1/2″ shell
- toss the bite-sized pieces with a bit of olive oil and season with salt and pepper to taste; place onto a pan and broil on low for a few minutes until toasted
- preheat oven to 325 and mix the remaining ingredients in a small bowl; salt and pepper to taste, then spoon into the bread shell
- place the top on the bread, wrap in foil, and bake 12-15 mins until heated through
notes: serve with the toasted bread-bites and endive leaf boats