Helen’s Extraordinary Tofu Spinach Dip

Recipe By Helen King

Yield 10 Servings

Just wanted to share a recipe I made up to take the place of regular spinach dip. It really is good. You’ll never even know it is healthy!
Merry Christmas!!! Helen

2 lb Organic Tofu, Extra firm or firm regular not silken
1 cup fat free Nayonaise
1 Lemon, juiced
10 oz Spinach, frozen, thawed and drained
3-6 cloves Garlic, to taste
1 packet Lipton’s Onion Soup Mix, dry
1 can Water chestnuts, drained and chopped
4 Green onions, sliced
2 tbsp Miso, Mello White Chick Pea
2 tsp Parsley, dry
1 tsp Basil
1 tbsp Dill Weed dry
1/2 tsp Thyme, dry
Ground pepper, to taste

Blend all ingredients EXCEPT thawed, drained spinach, chopped water chestnuts and sliced green onions in food processor until smooth. Scrape down occasionally. Add spinach to processor after other ingredients are smooth and pulse until spinach is chopped and well blended. Put into bowl and stir in water chestnuts and green onions. Chill overnight or for several hours. Serve with veggies or hollow out a whole sourdough or olive bread and fill center with mix. Use torn bread you took out to dip into it!

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