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.
Everyone has those tempting unhealthy snacks in their house that makes it hard to eat healthier. My downfall is gluten-free raisin toast, nuts, crackers, chocolate, and cereal.
The best way to avoid giving into 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:
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.
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 the spinach to marry robust flavors.
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.)
Basil Spinach Dip
- 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
- 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.