You would think that because Italian is, for better and mostly worse, part of my background, that garlic was a mainstay growing up. Thankfully that was only half true, as I got away from those stereotypical dago (I checked, I’m allowed) foods even before I went Vegetarian!

That’s all a long way of saying I don’t like garlic, and because I’m not a fan of spinach dip, at this point I wonder why I’m even posting this recipe. But I don’t feel like backspacing and alt tabbing to another recipe, so you’re welcome in advance!

– 5 to 7 garlic cloves

– 1 (10-ounce) package frozen chopped spinach, thawed

– 1⁄2 cup vegan mayonnaise

– 1⁄2 cup vegan sour cream

* 2 teaspoons fresh lime juice

– 1⁄4 cup minced green onions

– 1⁄4 cup shredded carrot

– 2 tablespoons minced fresh cilantro or parsley

– 1⁄2 teaspoon celery salt

– Salt and freshly ground black pepper

So, first preheat the oven to 350 F. Roast the garlic on a small baking sheet until golden, for 12 to 15 minutes. Press or crush the roasted garlic and mash to a paste, trying to avoid the tears it will cause as I assume it’s similar to onions.

Next set aside. Now wile the garlic is roasting, steam the spinach until tender, 5 minutes. Squeeze dry and finely chop. And now set that aside!

Finally in a medium bowl, combine the mayonnaise, sour cream, lime juice, and roasted garlic. Stir to combine, maybe while listening to Puerto Rican Day Parade music. Add the green onions, carrot, and cilantro. Stir in the steamed spinach and season with the celery salt and salt and pepper to taste, not forgetting to mix well. Chill at least 1 hour before serving to allow flavors to intensify. Cover and refrigerate if you’re not going to eat it right then and there. Properly stored, it will keep for up to 3 days… Makes about 21⁄2 cups.