Baked Fiesta Spinach Dip

[Guest guest]

Baked Fiesta Spinach Dip

 

 

This versatile dip can be served unbaked in a bread bowl or hot in a baking

dish. It’s bound to keep your guests close by:

 

1 cup chopped onion

1 Tbsp. olive oil

1 cup chunky salsa, (I used PACE mild)

1 10-ounch package chopped spinach, thawed and squeezed dry

½ cup chopped black olives

2 cups crumbled extra firm water packed tofu (1 14-oz container)

1 cup Vegenaise

1 Tbsp. Chik Nish seasoning

½ cup water (if baking)

1/3 cup chopped toasted pecans (opt. as garnish)

 

Preheat oven to 400 degrees. In a medium skillet, over medium heat, saute

onion in oil until tender. Stir in salsa and spinach and olives, cooking 2

minutes more.

 

In a medium mixing bowl stir together tofu, Vegenaise and Chick Nish. Stir

into spinach mixture. If serving in a bread bowl, remove center of bread and

fill with mixture; top with a few sprinkled pecans. If baking, stir in water

and place mixture into a 10-inch round shallow baking dish. Top with pecans.

Bake about 30 minutes or until hot and bubbly (cover with foil during last

15 minutes to prevent burning). Serve hot. Makes about 6 ½ cups.

 

 

 

 

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