This seasonal dip makes a delicious snack or sidedish, whether you’re entertaining guests or snacking solo.
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 minced scallions, or to taste
1 cup firm tofu, well drained and crumbled
3 teaspoons fresh lemon juice
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Assorted cut vegetables for dipping (celery sticks, cucumber spears, fennel sticks, bell pepper strips, radishes, etc.)
What You Do:
- In a pot of boiling water, steam the spinach until wilted, about 2 minutes. Set aside to cool. Once cool, squeeze any excess moisture from the spinach and set aside.
- In a food processor, chop the artichokes. Add chiles, scallions, tofu, lemon juice, salt, pepper and spinach. Process until well blended.
- Transfer to a bowl, cover and refrigerate for at least 1 hour before serving with raw vegetables.
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