Raw Vegan Spinach-Tofu Dip / Spread

Sneak some spinach into your diet with this tasty dip that's good for crackers and veggies! Whipped this up on a lazy Saturday to use up some silken tofu that was going to expire soon, and my usual plethora of spinach leaves that I pray don't go bad soon! I finally made my own raw recipe! :D Best served with baby carrots and wheat crackers. If you don't mind taking the "raw" component out, it's also nice on pasta!

• Ready In: 5 mins
• Serves: 10
• Yields: 10

Ingredients

• 2  cups fresh spinach (approx, I did a few handfuls)
• 1 (17 ounce) package silken tofu
• 1⁄3 cup nutritional yeast
• 2  teaspoons olive oil
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1⁄2 teaspoon white pepper

Directions

1. Remove any stems from the spinach leaves for smoothness. Throw everything into a blender/food processor and pulse until you reach the desired consistency-- I don't like this fully pureed, just mostly mushed up with a few spinach chunks left. Use within 1 week!