Sheer Magic Spinach Dip

I found this recipe, which I’ve now modified to fit my tastes, on the back of a silken tofu package. I had bought a couple of packages of silken tofu to try as an egg replacement in brownies. Silken tofu might work for others in brownies but not for me, and since I had to now find something else to do with the extra silken tofu, I noticed the recipe on the back of the package and decided to try it. I think I’ve now got it just about where I want it. I know it won’t work for those of you who can’t do soy, but Mary Kate’s going to post an onion dip that’s fabulous and maybe you can throw some spinach in it.

Spinach Dip

• 1 – 12 ounce package of Mori-Nu Silken Lite Firm Tofu
• 1/2 cup of Earth Balance Mindful Mayo (or regular mayonnaise if you can have eggs)
• 1 package/envelope of French onion soup mix (check labels for possible dairy, I have better luck with a store brand for dairy free or make your own mix, here’s a recipe)
• 1 – 10 ounce package of fresh spinach, steamed, cooled and squeezed dry
• 2-3 medium green onions, about a 1/4 cup when chopped (use green part too)
• 1 – 8 ounce can water chestnuts, coarsely chopped
• 4 cloves of garlic minced or just process in food processor
• Several splashes of Tabasco sauce to taste
• Salt and pepper to taste

Steam spinach in a covered container in the microwave with two tablespoons of water for approximately 5 minutes. Drain and when spinach is cool enough to touch, squeeze spinach dry, and place in fridge until cool.

Drain tofu, and place in a food processor or blender with soup mix. Blend until smooth. Add mayo and garlic and blend, scraping down sides until all ingredients are well blended.  Add cooled spinach to blender or food processor and blend with short pulses until spinach is mixed in, but is still a bit chunky.  Then add the spring onions and the water chestnuts and do two short pulses just to mix it up, you don’t want the spring onions and water chestnuts obliterated, just mixed in.  (You could just put the spinach and tofu mixture, the spring onions and water chestnuts in a bowl and mix up with a spoon, if you want it chunkier).

Remove mixture from food processor or blender and put it into a bowl.  Add Tabasco, salt and pepper to taste.  Refrigerate for at least an hour, but overnight is best to let the spices blend.

Enjoy with veggies or chips 🙂