I had fun this past weekend making this simple spinach dip.
It’s super easy to make and doesn’t contribute to clogged arteries, high cholesterol, hypertension, sluggishness, or that general “blah” feeling after eating traditional holiday foods.
And, best of all, my husband loves it. . .which is the gold standard for me that it’s a 5-star winner!
[If you want to mold and decorate it, you’ll need a 7” Springform pan (WalMart stocks them)].
Spinach Dip is a great addition to holiday food traditions.
It can be used as a dip. . . or as a sandwich spread.
Ingredients
2 (16-ounce) packs of soft tofu, drained
1 cup Nutritional Yeast
1 cup cashews or almonds
3 cloves garlic, minced
1 lemon, juiced
1 Tablespoon arrowroot powder or cornstarch
1 Tablespoon Mrs. Dash Southwest Chipotle seasoning (or any favorite no-salt blended seasoning )
1 Tablespoon rosemary
1 Tablespoon thyme
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon paprika
1 (10-ounce) package of frozen chopped spinach, defrosted and drained (you may use fresh spinach; make sure it is finely chopped and drained)
1/2 red onion, finely minced
1 can water chestnuts, drained and chopped
1/2 cup unsalted, shelled pistachio nuts (optional; Trader Joe’s)
1/2 cup diced dried tomatoes (optional)
Directions
In a large mixing bowl, toss together the chopped spinach, chopped water chestnuts, dried tomatoes, and red onions. Set aside.
In a high-speed blender, process the tofu, Nutritional yeast, cashews, lemon juice, garlic, arrowroot or cornstarch, and seasonings until smooth and creamy. Transfer to a heavy 2-quart (at least) saucepan and cook until thick and bubbly, stirring constantly.
Turn off the heat. Then stir in the vegetables and pistachios until all ingredients are thoroughly mixed together.
Pour it into a pretty serving bowl—or into a Springform pan if you want to mold it.
If you are pouring it into a serving bowl, refrigerate the dip for at least 2-3 hours before serving. It will harden as it cools.
(If you are molding it, pour the contents into a Springform pan and place it in the freezer. When it’s solid, set the pan in hot water for several seconds to loosen the edges. Gently unlatch the pan.. You may need to loosen the sides with a knife before removing the contents. Allow it to thaw in the refrigerator for a few hours to soften before serving..)
For a festive treat, garnish with radish roses, parsley sprigs, cherry tomatoes, or a red pepper “poinsettia” with fresh basil leaves. You may also cover the entire surface with chopped nuts by gently pressing them into the hardened, molded dip.
Use kitchen sheers to cut bell peppers into desired shapes.
Tips
This dip is a wonderful addition to meals year round, but it can be especially delightful to garnish for various holidays. It’s also delicious as a quick sandwich spread between slices of sprouted Ezekiel bread or whole wheat wraps. Tofu is a legume, which is important for lowering blood sugars, creating good gut bacteria, and removing cholesterol from the digestive tract.
Also, this recipe can be made ahead of time and placed in the freezer. Then, a couple of days before serving, allow it to thaw in the refrigerator.
The molds can be sliced (freeze first), and then when thawed, they can be used as spreads for wraps.
Wraps are great for breakfast or a quick lunch!
If you’d like to make a thicker spread for wraps and sandwiches, try adding quinoa and chickpeas to it for an Eggless High Protein Sandwich Spread.
Enjoy!
Emily Boller, artist, mother, and author of Starved to Obesity, lost 100 pounds more than fifteen years ago by eating an abundance of high-nutrient, plant-rich foods. Today, she’s certified in whole plant nutrition from the Nutritarian Education Institute. She’s on a mission to combine practical, no-nonsense and cost-effective tips—with easy to understand science—in order to help anyone escape the addictive grip of the Standard American Diet. And now, she’s on a mission to bring awareness to the suffocating and potentially deadly trap of eating disorders as well.