Spinach Dip

This week, I am celebrating one of my favorite foods- tofu! A staple ingredient in my house, tofu is the perfect addition for a healthy diet. Rich in protein, calcium, and low in fat, try replacing tofu for a lighter version of your favorite dip. Curious on more benefits of tofu? Head over to yesterdays post which discussed soy foods and their role in reducing risk of breast cancer.

This is one of those recipes that takes no time to put together and is always a hit at parties. I make this pretty often, to take to a potluck at work, or wine nights with girlfriends. Either way, no one knows that tofu is what makes this dip so creamy and light tasting. Most dips rely on sour cream and heavy mayo, and a meager 2 tbsp. serving size can well be over 100 calories. This dip is satisfying but low in both calories and fat. It also makes a great sandwich spread.

Creamy Spinach Dip

Ingredients:
1 package silken firm tofu, rinsed and drained
1 package frozen spinach, drained
3 tbsp. mayo (Veganaise is my favorite)
1 red bell pepper, finely diced
1 can water chestnuts, drained
1 scant tbsp. vegetable broth concentrate
1 lemon, zested and juiced
1 tbsp. honey
1 tsp. onion powder
2 tsp. garlic powder
salt/pepper

Place all ingredients in a food processor. Pulse a few times until combined.

Don’t forget to enter the Tofu Cookbook Contest! 

By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.



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