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...
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!