05
Mar
Spinach Ranch Dip
PREP-TIME: / READY IN:
MAKES 1½ CUPS
This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to substitute dried ones, reducing the measure by half. Besides as an oil-free dressing for salads, you can also use this versatile recipe as a dip served with crudités or as a sandwich spread.
INGREDIENTS
1 cup frozen spinach, thawed
1 (12 ounce) package soft silken tofu
1 tablespoon white wine vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Sea salt and freshly ground black pepper
NSTRUCTIONS
- Place the spinach in a kitchen towel and squeeze out any excess water. Place in a blender along with the tofu, vinegar, garlic powder and onion powder. Blend into a creamy paste.
- Transfer the mixture to a bowl and stir in the parsley, dill, chives, and salt and pepper to taste. Mix well and adjust the seasoning.
- Chill before serving. Store in an airtight container in the refrigerator for up to 3 days.
