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	Adapted 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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