I like to make Spinach Dip on the weekends. Then, it’s quick and easy to set a bowl of it on the table—along with some lettuce leaves, raw veggies, and whole grains such as quinoa or faro to make a nourishing meal. Or add some drained chickpeas to it to make a quick high-protein, eggless salad spread.

Ingredients:

2 (16-ounce) packs of soft tofu, drained

1.5 cups nutritional yeast

1 cup cashews or almonds

3 cloves garlic, minced

2 lemons, juiced

2 Tablespoons 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

I red or orange pepper, diced

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. (It makes two soup bowls of dip.)

Refrigerate the dip for at least 2-3 hours before serving. It will harden as it cools.