Now that you have a huge variety of vegan Christmas cookie recipes from which to choose…it’s party time!
I like to have plenty of savory foods and fresh vegetables on hand at my cookie parties, because—and I know this may come as a shock to you—some people aren’t really even that into cookies. They want to come to your party for your company. I know. It seems crazy.
While we’re on the subject of cookie parties, let me take the opportunity to say that, in my personal experience, the fewer rules, the better. I’ve read a few blog posts which make cookie exchanges out to be this super serious holiday ritual where every attendee must bring six dozen cookies; and they have to coordinate with the hostess and tell her what variety of cookie they’re bringing…and expect that she might tell them to bring something else because another attendee is bringing chocolate chip and god forbid there are to many chocolate chip cookies; and on top of that, every attendee must bring a recipe card for each of the fellow attendees so that everyone can take home the recipe.
Yikes. As if anyone needs more “have to”s in their life, especially at the holidays.
At my cookie exchange parties, guests take home as many cookies as they bring. It’s that simple. You bring six dozen, you take home six dozen. You bring none…you’ll probably still take home a dozen because I’ll force cookies on you, let’s be honest. But at least the option is there to bring none.
Anyway, back to party food. I know I’ve said it before, but the Spinach Artichoke Dip from Yellow Rose Greatest Hits is now served at every one of my parties, because my husband and several of my friends complained the one time that I didn’t make it.
Spinach Artichoke Dip from Yellow Rose Greatest Hits
2 tablespoons olive oil
1 large sweet onion, chopped
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon red pepper flakes
16 oz baby spinach
2 15 oz cans artichoke hearts, drained
1/4 cup fresh lemon juice
1/2 cup nutritional yeast
1/2 cup Vegenaise
1/4 vegan parmesan (optional)
Preheat oven to 375°. Spray an 9″x13″ dish with nonstick cooking spray or lightly grease with olive oil.
In a large skillet, heat olive oil to medium heat. Add onion, garlic, pepper flakes, and 1/4 teaspoon of salt, coat well in oil, and saute until onions are soft, 4-5 minutes.
Add spinach to pan. Don’t mix—allow spinach to wilt on top of onions while onions continue to cook. If it won’t all fit at first, do it in batches and add more as spinach wilts down.
When spinach has wilted to half its size, stir well and incorporate with onions, continuing to cook for another minute or so until spinach is completely wilted.
In a food processor, process artichoke hearts with spinach mixture until mixture is chunky. Add remaining salt, lemon juice, nutritional yeast, and mayonnaise, and pulse until well mixed.
Spoon mixture into baking dish. If using, sprinkle parmesan on top. Cover with foil and bake for 10-15 minutes, just until heated through. Serve immediately with crackers, tortilla chips, or fresh veggies for dipping.