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
Ingredients
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
Preparation
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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