Basil Spinach Dip

Name: Basil Spinach Dip
Total time: 20 min
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)

www.plantbasedcooking.com

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.

View full recipe on www.plantbasedcooking.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.

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Cooking tools:

Food processor
Colander
Kitchen towel
Tofu press
Plate
Paper towel
Measuring cup
Measuring spoon
Mixing bowl
Can opener
Airtight container
Refrigerator
Serving bowl
Chef's knife
Cutting board

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)