Can you really ever go wrong with spinach dip? Yeah, we don't think so, either. This rich, luscious concoction gets a boost in the consistency department from crumbled tofu, and a surprising burst of flavor from the green chiles. Allowing the dip an hour in the fridge before serving ensures that all the flavors will have time to meld together. If you're taking this to a potluck or with you on a picnic, try hollowing out a small, round loaf of sourdough bread, and serving the dip inside. Or, if you're not so into dipping, try this as a sandwich spread and pile high with sliced veggies.
Serves 6 to 8
What You Need:
8 ounces fresh spinach, washed
1 10-ounce package frozen artichoke hearts, cooked and well drained
1 4-ounce can diced mild green chiles, drained
2 tablespoons scallions, minced
1 cup firm tofu, well drained and crumbled
3 teaspoons fresh lemon juice
1 teaspoon salt
1⁄8 teaspoon black pepper
What You Do:
1. Over a medium pot of boiling water, steam spinach until wilted, about 2 minutes. Set aside to
cool. Once cool, squeeze out any excess moisture and set aside.
2. In a food processor, roughly chop artichoke hearts.
Add chiles, scallions, tofu, lemon juice,
salt, pepper, and reserved spinach. Process
until well blended.
3. Transfer to a bowl, cover, and refrigerate
for at least 1 hour before serving.
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