Tuesday, October 09, 2012

Tofu Spinach Dip

We love this dip! I've served it at several Super Bowl parties and the bowl is always licked clean.

No, it isn't quite like the cheesy-oily-fatty-weird-gloppy Spinach Dip from the deli but it's definitely very good, in fact, it's better!

No added oils or fats either, (just what's in the tofu and nuts) and best of all, no one is going to notice/care/know that there's tofu in it...

 Tofu Spinach Dip 
1/3 cup raw cashew nuts (best if soaked in hot water for 1/2 hour or so)
1 12 oz. box firm silken (Mori-Nu) tofu
1 Tablespoon lemon juice
1 Tablespoon maple, agave or rice syrup
1 Teaspoon sage
1 Tablespoon onion powder
1/2 Teaspoon garlic powder or 2 cloves crushed
1 teaspoon salt or vegetarian "chicken" bullion powder, (to taste)
water, as needed

1/2 cup roasted red bell peppers, chopped small (or raw red peppers are fine here too)
1 (4 ounce) cans water chestnuts, chopped
10 or more Kalamata olives, chopped very fine
3 - 4 green onions, chopped
10 ounces spinach, chopped and cooked (or if frozen) thoroughly squeezed/drained and chopped

 Blend the cashews until smooth, adding only enough water to blend them as smooth and creamy as possible. Add next seven ingredients and blend until smooth, adding only enough water for all the mixture to go through the blades easily.
(If it's too runny, I add a Tablespoon of mashed potato flakes which thickens the dip up.)
Pour into a mixing bowl and add remaining ingredients. Taste and add salt and pepper if desired. Chill 2-3 hours. Serve in a hollowed out bread-loaf if you want - use as a dip with veggies or chips, or spread on crackers or bread. It's good in sandwiches and wraps with sprouts and such too!

6 comments:

Nichole said...

These look delicious! I'm heading up a vegetarian class at our local library, and several people were wanting quick and easy recipes, and this definitely looks quick and easy. I'm going to be trying them soon, so I can take them to our next meeting. One thing I'm sure the group will be curious about, though, is how well these freeze for later. Have you tried freezing them?

Thanks for all the yummy recipes! :)

Nichole said...

Shoot...I wonder if I posted my previous comment under the spinach dip recipe, when I meant to put it under the meatball recipe. Hmmm...sorry about that! But for the record, I'll be trying the spinach dip soon too. :)

DL said...

I don't usually make dips, but this is a good one to bookmark for those special occasions when we have guests over and snacking is a must!

Courtney said...

Okay, now we are talking! YUM! I think adding some artichoke hearts to this would be even more fantastic!

Courtney

luminousvegans said...

When is your cookbook coming out ? :-) This looks delicious. I would make this for a party..or just for myself :)

Tofu Mom (AKA Tofu-n-Sprouts) said...

Nichole, regarding the meatballs.
AFTER they are baked, they will freeze just fine. Freeze on a cookie sheet until solid and then transfer to a ziploc baggie.
To thaw, just place in a single layer in a 9X12 baking pan and cover with sauce of your choice and heat, covered with foil, for about 45 min. Take foil off and continue to heat until sauce evaporates a little, if you want.