Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Makes: About 2 cups Delicious served with crisp breads and whole-grain crackers, this spread will be especially appreciated by those who eat no dairy products. 1/2 cup finely chopped, seeded cucumber 10 ounces silken tofu (if unavailable, substitute soft tofu) 10-ounce package frozen spinach, thawed, moisture completely squeezed out Juice of l/2 lemon 1 bunch finely minced scallion 1 tablespoon minced fresh dill, or 1 teaspoon dried dill 1 teaspoon seasoned salt, more or less to taste 1/4 teaspoon dried basil Freshly ground pepper to taste Spread the chopped cucumber over two or three layers of paper towel. Cover with another two layers, and then place a cutting board or some other weight on top. Let stand for 30 minutes or so. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.