I developed this recipe years ago because I cannot stand fatty dips. I love spinach and lemon and this is a great time of year for them.
Lemon Scented Spinach Spread
Makes 1 1/2 cups
This is a tasty way to get people to eat more vegetables. It is far healthier than the spinach dip that many have gotten used to that is based on mayonnaise (or even vegenaise). You can use this to make wrap sandwiches as well as putting it in a traditional “bread bowl.”
1 10 ounce package frozen chopped spinach, thawed, drained and squeezed dry
1/2 cup chopped green onions
1/2 package Mori Nu silken lite tofu
1/4 cup fresh lemon juice, to taste
1 teaspoon lemon zest (be sure to zest before juicing)
2 teaspoons Dijon mustard
1-2 teaspoons Sucanat or sugar, to taste (optional)
Salt and pepper, to taste
Lemon zest and lemon slices for garnish
Combine the spinach and green onions in the food processor and pulse. Add the tofu, lemon juice and zest, and mustard. Process until smooth. Add salt, pepper, lemon juice and Sucanat, to taste. Serve immediately after making it or make a day ahead and serve chilled. If you make it ahead be sure to taste before serving as sometimes the flavors get muted. Garnish with twisted lemon slices and lemon zest strips.
Compare this to the recipe on Chow.com. I have found that it’s more economical and much easier to use organic, frozen spinach when making this dip.