Spinach Dip

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Spinach Dip

Here's a way of turning a " junk food " favorite into a more healthful way of

enjoying fresh vegetables. It's a sure way to make spinach-hating kids

change their mind. Serve this hearty dip with wide strips of green, red, and

yellow bell pepper, carrot sticks, and rounds of sliced zucchini. It looks

especially nice presented in a hollowed out red cabbage. Or present it in a

scooped out whole pumpernickel bread...then enjoy eating chunks of the bread

with any leftover dip.

 

 

 

Serves: 6 servings of 1/2 cups each

This is a soy-rich version of the dip made using instant vegetable soup. It

can be dairy-free and cholesterol-free if you use soy sour cream rather than

the dairy kind, as well as pureed tofu. Leftovers can be mashed into a baked

potato or used to fill an omelette.

 

 

Measures Translation Table

 

Ingredients:

1 12-oz box Mori-Nu ® Silken Lite Tofu-Extra Firm

1/2 cup soy sour cream or reduced-fat dairy sour cream

2 T. powdered vegetable broth

1 10-oz. package frozen spinach, defrosted and squeezed dry

2 large or 3 medium scallions, green and white parts, chopped

1/2 of an 8-oz. can water chestnuts, coarsely chopped

2 tsp. fresh lemon juice

Freshly ground pepper

 

 

 

Instructions:

Place tofu, sour cream and vegetable broth in a food processor. Process

until they are a smooth puree. Add the spinach, scallions, water chestnuts,

and lemon juice. Process just until all the ingredients are blended. The dip

should be thick and have lots of texture. Season to taste with pepper. This

dip keeps up to 2 days, in a tightly sealed container in the refrigerator.

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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