Get your chips and carrot sticks ready! This plant-based spinach dip is the perfect alternative to the real thing, with all the creaminess and none of the cholesterol. Our version is also low-fat and low-carb!
We’re always looking for new ways to incorporate more veggies into our recipes. For this one, we used firm silken tofu, roasted garlic and onions, and of course, spinach, as the all-stars of this dish.
We started off by roasting our veggies – onions and garlic – for 30 minutes in the oven. Roughly chopped – no need for precision, as you’ll be blending everything in the end. We then tossed these into our food processor (you can also use a high-speed blender) along with our tofu, spinach, coriander, salt, pepper, cayenne, and lemon juice, and we were done!
Ready to try it out? Get the recipe here:
- Baking tray
- Food processor
- Preheat your oven to 350ºF or 176ºC.
- Peel your garlic cloves and chop up your onion, then place on a baking tray and roast for 30 minutes.
- Take out your onion and garlic cloves, and toss them in the blender with the rest of the ingredients.
- Blend until mixture is smooth and creamy. Enjoy with carrot sticks or baked chips!