Basil Spinach Dip - Plant Based Cooking

Name: Basil Spinach Dip - Plant Based Cooking
Ingredients: 1 14 oz block firm organic tofu (drained and pressed (optional – it’ll be a little looser if you don’t press)); 1 9-10 oz. package frozen spinach (defrosted); 1 cup packed basil leaves; 1/4 cup apple cider vinegar; 1 tbsp spicy mustard; 2 tbsp light miso; 1/2 tsp granulated garlic; 1/2 tsp onion powder; 2 tbsp nutritional yeast (optional); 1 can water chestnuts (drained)

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Creamy, loaded with greens and simple enough to make for a crowd. This no-cook Basil Spinach Dip is vegan, delicious and perfect for an afternoon snack.

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Ingredients

1 14 oz block firm organic tofu (drained and pressed (optional – it’ll be a little looser if you don’t press))
1 9-10 oz. package frozen spinach (defrosted)
1 cup packed basil leaves
1/4 cup apple cider vinegar
1 tbsp spicy mustard
2 tbsp light miso
1/2 tsp granulated garlic
1/2 tsp onion powder
2 tbsp nutritional yeast (optional)
1 can water chestnuts (drained)