Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Sorry, I posted the recipe by mistake before finishing typing. Here the complete version! , " Gabriella " <gabriella_kapsaski> wrote: > > 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. Combine the remaining ingredients in the container of a food processor or blender. Process until the spinach and tofu are well incorporated. Transfer to a serving bowl and stir in the cucumber. Cover and refrigerate until needed. Quote Link to comment Share on other sites More sharing options...
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