Ingredients:
10 Ounces Of Fresh Chopped Spinach
2 Large Minced Garlic Cloves
1 Cup Of Extra Firm Tofu
7 Ounce Of Canned Roland Water Chestnuts
1 Tablespoon Of Raw Wildflower Honey
1 Tablespoon Of Fresh Squeezed Lemon Juice
1 Tablespoon Of McCormick Grill Mates Vegetable Seasoning
1 Tablespoon Of McCormick California Style Onion Powder
1/2 Teaspoon Of McCormick California Style Garlic Powder
1 Tablespoon Of Authentic Foods Gluten-Free Potato Flour
1/3 Cup Of Roasted Indian Cashew Nuts
1/2 Cup Of Diced Fresh Red Bell Pepper
2 Teaspoons Of Lords of Salt Hazelnut Sea Salt
1/8 Cup Of Natural Spring Water
Information:
Serving Size 6
288 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
Creating this all vegan spinach dip recipe is quick and easy. First take out your food processor, and plug it in. Next wash, drain, and chop your spinach. Add the chopped spinach, minced garlic cloves, extra firm tofu, water chestnuts, honey, lemon juice, vegetable seasoning, onion powder, garlic powder, potato flour, cashew nuts, bell pepper, sea salt, and spring water to the your food processor. Blend until smooth, and if needed, portion your water and potato flour to determine the thickness of the spinach dip. I usually blend for about one minute. Once done, pour the ingredients into a bowl, and chill for one to two house. Serve with Late July Organic Classic Rich Crackers, which are 100% vegan, and kosher. For drinks serve with Kedem White Grape Juice on ice.
