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Home » Basil Spinach Dip

Basil Spinach Dip

October 15, 2013 By Diane Smith 4 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Basil spinach dip served with carrots and peppers

This basil spinach dip is super creamy and packed full of protein. Do you have uncontrollable munchies sometimes? The best thing for that pesky hunger is protein. This dip is a healthy snack option and it’s good for you too.

Spinach-Dip

Everyone has those tempting unhealthy snacks in their house that make it hard to eat healthier. My downfall is gluten-free raisin toast, nuts, crackers, chocolate, and cereal.

The best way to avoid giving in to temptation is to remove those snack pitfalls from your home. You don’t have to worry about this delicious basil spinach dip and I hope it helps you over the snack hump.

Be sure to try these healthy plant-based snack alternatives:

  • Baked Artichoke Dip
  • Back Bean Mango Salsa
  • Chili Cheese Dip
  • Caramelized Onion Dip
  • Easy Zucchini Cakes

While making this dip, I also roasted some butternut squash for lasagna. It dawned on me that I could also use the dip in the lasagna as a layer. Look for the recipe soon. You could use this dip with a few other things too.

A creative lunch idea for this dip would be a veggie wrap. Take a whole-wheat tortilla and smear some dip on it. Then load it with your favorite veggies like tomatoes, sprouts, watercress, and green onion. Finally, roll it up into a log form and then slice. You can eat it alongside my baked chip recipe.

Basil spinach dip served with carrots and peppers

If you leave out the spinach in this recipe, you’ll have a different, tasty tofu dip. In fact, you could supplement the basil for another tasty green herb and have another healthy flavor for a dip or combine a few fresh herbs with spinach to marry robust flavors.

To Press the tofu, use a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.

Use my discount code PLANTBASEDCOOKING_10 and receive 10% off your order of The TofuBud.

Here is a list of fresh herbs you may like cooking with.

What are your snacking downfalls? And, what snacks do you choose that are healthy?

I’d love to hear your feedback in the comments below for this Basil Spinach Dip Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

(This dish was inspired by Julie Marie’s recipe at Protective Diet.)

Spinach-Dip
Print Recipe
4.78 from 9 votes

Basil Spinach Dip

Basil and spinach are just meant for each other. It's creamy, loaded with greens and simple enough to make for a crowd. Vegan and delicious with only 10 ingredients. Perfect for holiday parties and beyond.
Prep Time20 mins
Total Time20 mins
Servings: 8 people

Equipment

  • TofuBud Press

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 Tbl spicy mustard
  • 2 Tbl light miso
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 2 Tbl nutritional yeast optional
  • 1 can water chestnuts drained
Prevent your screen from going dark

Instructions

  • Press tofu if desired. In a food processor, blend tofu, apple cider vinegar, mustard, onion powder, granulated garlic, miso and nutritional yeast on high until well blended.
  • Squeeze the water out of the spinach and add to the other ingredients in the food processor along with the water chestnuts. Pulse a few times to break up the water chestnuts leaving some chunkiness.
  • Chill for a few hours and serve with veggies or baked tortilla chips.

Notes

Nutrition

Nutrition Facts
Basil Spinach Dip
Amount per Serving
Calories
76
% Daily Value*
Fat
 
2.4
g
4
%
Saturated Fat
 
0.3
g
2
%
Sodium
 
176
mg
8
%
Carbohydrates
 
6.5
g
2
%
Fiber
 
2.1
g
9
%
Sugar
 
0.9
g
1
%
Protein
 
6.5
g
13
%
Vitamin A
 
700
IU
14
%
Vitamin C
 
4.1
mg
5
%
Calcium
 
110
mg
11
%
Iron
 
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. ANN

    July 26, 2017 at 10:55 am

    I would like to know if there is anything else that can be used instead of tofu to make this recipe as great and filled with protein? Thank you.

    Reply
    • Diane Smith

      July 26, 2017 at 11:28 am

      Hi Ann, I recently had another reader who has an allergy ask about a tofu recipe. It’s difficult to replace the tofu in this kind of recipe where it’s one of the main ingredients. Perhaps a can of cannellini beans would do it – it has protein and a creamy consistency and beans are quite good in hummus.

      Reply
  2. Carolyn

    March 19, 2018 at 12:37 pm

    What type of Tofu are you using? Soft, Silken Soft, Medium Firm, Firm?

    Reply
    • Diane Smith

      March 19, 2018 at 1:41 pm

      I usually use firm tofu. I wouldn’t use soft, but silken, medium, or firm should work, too

      Reply

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