Sneak some spinach into your diet with this tasty dip that's good for crackers and veggies! Whipped this up on a lazy Saturday to use up some silken tofu that was going to expire soon, and my usual plethora of spinach leaves that I pray don't go bad soon! I finally made my own raw recipe! :D Best served with baby carrots and wheat crackers. If you don't mind taking the "raw" component out, it's also nice on pasta!

Ingredients

10 serv.

fresh spinach (approx, I did a few handfuls)2 cups
(17 ounce) package silken tofu↗1
nutritional yeast1⁄3 cup
olive oil↗2 teaspoons
dried oregano↗1 teaspoon
dried basil↗1 teaspoon
white pepper1⁄2 teaspoon

Step-by-step instructions

1
Remove any stems from the spinach leaves for smoothness. Throw everything into a blender/food processor and pulse until you reach the desired consistency-- I don't like this fully pureed, just mostly mushed up with a few spinach chunks left. Use within 1 week!

Source: food.com

Original recipe ↗

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