Baked Spinach Dip

1 box silken tofu, firm or extra firm

1 box frozen chopped spinach, thawed and drained

1/4-1/3 c nutritional yeast

1/4-1/2 c salsa or picante sauce

1-2 tsp granulated garlic (or a little less garlic powder)

1/2-1 tsp onion powder

salt & pepper to taste

Preheat oven to 350F.

Thaw and drain/squeeze spinach. Set aside.

Add silken tofu to food processor.

Place tofu, nutritional yeast, salsa/picante sauce, and seasonings in food processor or blender. Blend until smooth. (Start with 1/4 c salsa and add more if mixture is too thick.) Stir in spinach.

Place mixture in baking dish sprayed with cooking spray (or lined with parchment paper for easy clean-up).

Bake for 30+ minutes, or until center of mix is hot enough.

Serve with crackers, toast, pitas, tortilla chips, veggies, or even as a warm sandwich, wrap, or burrito spread.

Click here for nutrition information.

2 responses

  1. Pingback: Vegan Mofo Day 17: Baked Spinach Dip – Southwest Style | Veggie V's Vegan Adventure

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s