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.
Course Dips and Spreads, Vegetable Appetizers
Cuisine Continental
Servings 1 servings
Calories 949.7 kcal
- 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
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.
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