This basil spinach dip is incredibly creamy and packed with protein. Do you sometimes have uncontrollable munchies? Protein is the best thing for that pesky hunger. This dip is a healthy snack option that’s good for you, too.
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. I realized that I could also use the dip as a layer in the lasagna. Look for the recipe soon. You could also use this dip with a few other things.
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 vegetables, such as tomatoes, sprouts, watercress, and green onions. Finally, roll it up into a log form and then slice. You can eat it alongside my baked chip recipe.
If you leave out the spinach in this recipe, you’ll have a different, tasty tofu dip. You could supplement the basil with another tasty green herb to create a different, healthy dip flavor, or combine a few fresh herbs with spinach to create a robust flavor.
To press the tofu, use a tofu press or wrap it in paper towels. Place it on a plate with another plate on top of it. Put something heavy on top of the plate. Press for about 15 minutes while you prepare the other veggies.
One of my favorite tofu presses is The TofuBud.
Here is a list of fresh herbs and how to cook with them.
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’ll be sure to see it!
(This dish was inspired by Julie Marie’s recipe at Protective Diet.)
Basil Spinach Dip
Equipment
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
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.
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.
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.
What type of Tofu are you using? Soft, Silken Soft, Medium Firm, Firm?
I usually use firm tofu. I wouldn’t use soft, but silken, medium, or firm should work, too