Spinach Dip

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Spinach Dip

Yield: approx. six 1/2 cup servings

Author: Jennifer Welsh

Prep time: 10 MCook time: Total time: 10 M

Shown served with air fried whole wheat tortilla chips.

Ingredients:

• 1-12.3 oz. package Mori Nu Silken Tofu (soft or firm)
• 2 tbsp powdered vegetable broth or powdered onion broth*
• 2 tbsp miso paste, mild yellow or white
• 2 tbsp fresh lemon juice
• 1 (10 oz) package frozen spinach, defrosted and squeezed dry
• 2-3 medium green onions, chopped
• 1/2 (8 oz) can water chestnuts, coarsely chopped
• freshly ground black pepper to taste

Instructions:

1. Place tofu, powdered vegetable broth, miso and lemon juice in a food processor. Process until they are a smooth puree. 
2. Add the spinach, green onions, and water chestnuts. Process just until all ingredients are blended. Dip should be thick and have lots of texture. 
3. Season to taste with pepper. 

Notes:

*I make powdered vegetable broth by grinding dehydrated vegetables in my blender.

Created using The Recipes Generator