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.
Servings Prep Time
8 people 20 minutes
Cook Time
0 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
0 minutes
Spinach-Dip
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.
Servings Prep Time
8 people 20 minutes
Cook Time
0 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
0 minutes
Spinach-Dip
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
Instructions
  1. In a food processor, blend tofu, apple cider vinegar, mustard, onion powder, granulated garlic, miso and nutritional yeast on high until well blended.
  2. 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.
  3. Chill for a few hours and serve with veggies or baked tortilla chips.

This recipe was printed from plantbasedcooking.com