Really Good Vegan Spinach Tofu Dip (Even if You Hate Tofu/Vegan |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The olives really make this dip - don't omit them! :) I'm a diehard carnivore, but I was going to a potluck and wanted to bring a cheap, egg-free, dairy-free dish in case there were allergies or vegetarians there. I took about six recipes off the Internet, combined them and added a few more things, and it was great! I let it sit in the fridge for two days and just re-mixed it before serving. At the potluck, there was not a single vegetarian there, and they all liked this dip. Cayenne and grated carrot would probably be great in this and make it a more traditional spinach dip. You may want to start with less garlic if you're not a big fan. Ingredients:
1 (3/4 lb) package tofu |
3 tablespoons olive oil |
1 (10 ounce) package frozen chopped spinach |
1/2 teaspoon black pepper |
2 tablespoons vegetable bouillon granules |
2 teaspoons dried basil, crumbled |
2 teaspoons garlic powder |
1 tablespoon soy sauce |
2 1/2 tablespoons lemon juice |
1/2 large onion, finely minced |
10 -15 kalamata olives, pitted and chopped |
Directions:
1. Defrost spinach and squeeze out as much liquid as you can.
2. Drain tofu of any excess liquid.
3. Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
4. Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
5. On low speed, mix in onion, spinach, and olives.
6. Taste and adjust seasonings to your preference.
7. Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
8. Serve with crackers, bread, chips, or vegetables for dipping.
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