1 12-ounce package of firm silken tofu (try Mori-Nu Lite Silken Firm)
2-4 tablespoons fat free sour cream
1 10-ounce package frozen spinach, thawed (squeeze out excess water)
1 packet dry vegetable soup mix such as Knorr
1/4 cup green onions, sliced
1 8-ounce can water chestnuts, drained and chopped
Black pepper to taste
Instructions
Puree tofu and sour cream in a food processor or blender until smooth.
In a medium bowl, combine tofu puree with the remaining ingredients and mix well.
Allow spinach dip to chill for a couple of hours to allow flavors to meld. Makes about 3 cups (1/4 cup = 1 serving).
Serving suggestions: serve with veggies and whole grain crackers or baguette slices. Or, serve in a sourdough bowl: hollow out a sourdough round and cut-up extra bread into cubes for dipping.
