Recipes

Spinach Tofu Dip

This dip is especially addressed to a vegetarian crowd with tofu, spinach, olives, onion, garlic, olive oil and lemon and more; even carnivore will love this.
Print Recipe

Course Dips and Spreads, Vegetable Appetizers
Cuisine Continental

Servings 1 servings
Calories 949.7 kcal

Ingredients

  

  • 12 ounce(s) pkg. tofu
  • 3 tablespoon(s) olive oil
  • 1 (10 oz.) pkg. frozen chopped spinach
  • 1/2 teaspoon(s) black pepper
  • 6 teaspoon(s) vegetable bouillon granules
  • 67/100 tablespoon(s) dried basil, crumbled
  • 2 teaspoon(s) garlic powder
  • 1 tablespoon(s) soy sauce
  • 2 1/2 tablespoon(s) lemon juice
  • 1/2 large onion, finely minced
  • 10 Kalamata olives, pitted and chopped

Instructions

 

  • Defrost spinach and squeeze out as much liquid as you can.
  • Drain tofu of any excess liquid.
  • Place tofu and oil in a large bowl.
  • Use a hand mixer on high speed to combine them until creamy.
  • Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice.
  • Blend on high speed for 1 minute.
  • On low speed, mix in onion, spinach, and olives.
  • Taste and adjust seasonings to your preference.
  • Cover the bowl and place in the fridge.
  • Let it sit for at least 8 hours for the flavors to meld, preferably overnight.
  • Serve with crackers, bread, chips, or vegetables for dipping.
  • Ready in 30 minutes.

Nutrition

Calories: 949.7kcalCarbohydrates: 49.5gProtein: 44.98gFat: 70.48gSaturated Fat: 9.31gCholesterol: 2.04mgSodium: 1938.91mgFiber: 12.88gSugar: 8.38g

Keyword Fresh Spinach, Lemon, Vegetables
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