Spinach Dip

Spinach dip is a classic at parties, but this vegan version is even better.

Yield: 2 cups

Time: 15 minutes, plus time to chill

Tools

  • colander
  • food processor
  • rubber spatula
  • bowl with lid

Ingredients

  • 10 oz frozen spinach, thawed
  • 2 c white beans, soaked and cooked or canned/drained/rinsed  or  12 oz silken tofu
  • ½ c fresh herbs (basil, cilantro, dill, and/or parsley), chopped
  • ¼ c lemon juice
  • 1½ T olive oil
  • 1½ t soy sauce
  • 1 small clove garlic, minced  or  2 green onions, chopped
  • salt
  • pepper
  • hot sauce or cayenne, to taste

Directions

Place thawed spinach in colander and squeeze out as much liquid as you can.

Transfer to food processor and add remaining ingredients. Process until smooth.

Transfer to container and refrigerate for at least an hour.

Notes

Vegan VittlesAdapted from the recipe for "Creamy spinach dip" in Jo Stepaniak’s Vegan Vittles (read my review).

Buy it:

Amazon.com | Amazon.co.uk

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Spinach dip