Prep 15 mins
Cook 0 mins
A silky, creamy, low fat dip. For those who shy away from tofu - you won't taste it - this is good.
- 2 scallions, coarsely chopped
- 1 clove garlic, peeled
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 lb silken tofu
- 2 tablespoons lemon juice
- 1 dash sesame oil (omit if watching fat) (optional)
- 1 tablespoon soy sauce
- Combine all ingredients in blender and process until smooth.
- Transfer to bowl and serve with raw vegetables.
This dip is excellllllllllllllleeennnt. I didnt tell anyone there was tofu in it... and it was enjoyed!!!! I told them the next day that it had tofu in it and I got a lot of silly faces hahaha :-) I served it with raw veggies and some fancy wheat crackers...and a variety of other crackers as well. It was a great dip that I will make again!!!
I must agree with previous reviewer, there isn't enough tofu to make this dip creamy. Or perhaps I squeezed to much liquid out of my spinach. I only used 1 tablespoon of lemon juice but otherwise followed recipe exactly. My little chopper would not blend so I added aprox. 2 tablespoons of sour cream then it blended perfectly. I was out of tofu or I would have used more of it. I also agree with yogi this is an excellent base for a dip but feel it needs a little tweeking. Thanks for posting PanNam, I will play with this because I love spinach dip.
You really can't tell this dip is made with tofu! There's just enough in it to make the dip creamy. I did think it was a bit too lemony (I used fresh lemon juice) and ours had too much spinach (hard to believe I said that cause I love spinach, but all I could really taste was spinach and lemon.) I'll be making this again because it's a great basic dip, I just need to change it around a bit for my tastes.