This recipe hails from another of Dr. Neal Barnard's fabulous books, "The Get Healthy, Go Vegan Cookbook". A dairy free appetizer dip??? Can happen!
- 1 small onion
- 4 garlic cloves
- 1 (10 oz) package frozen spinach, thawed
- 1 (12.3 oz) firm low-fat silken tofu
- 1 T freshly squeezed lemon juice
- 1 tsp ground coriander
- 1 1/2 tsps kosher salt
- 1/4 tsp freshly ground black pepper
- pinch cayenne pepper
Preheat oven to 350.
Wrap onion and garlic in foil and bake for 20-30 minutes.
Place spinach in clean dish towel. Squeeze and twist the dish towel to press out as much water as possible from spinach.
Place spinach, onions, garlic in food processor and mix till well chopped. Add the remaining ingredients and process until smooth.