Recipe by MerBot
The olives really make this dip - don't omit them! :) I'm a diehard carnivore, but I was going to a potluck and wanted to bring a cheap, egg-free, dairy-free dish in case there were allergies or vegetarians there. I took about six recipes off the Internet, combined them and added a few more things, and it was great! I let it sit in the fridge for two days and just re-mixed it before serving. At the potluck, there was not a single vegetarian there, and they all liked this dip. Cayenne and grated carrot would probably be great in this and make it a more "traditional" spinach dip. You may want to start with less garlic if you're not a big fan.
- 1 (3/4 lb) package tofu
- 3 tablespoons olive oil
- 1 (10 ounce) package frozen chopped spinach
- 1⁄2 teaspoon black pepper
- 2 tablespoons vegetable bouillon granules
- 2 teaspoons dried basil, crumbled
- 2 teaspoons garlic powder
- 1 tablespoon soy sauce
- 2 1⁄2 tablespoons lemon juice
- 1⁄2 large onion, finely minced
- 10 -15 kalamata olives, pitted and chopped
Directions See How It's Made
- 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 flavours to meld, preferably overnight.
- Serve with crackers, bread, chips, or vegetables for dipping.