Does this dip really need an introduction? Your mom made it, your aunt made it, your grandma made it, your neighbour made it, and now you're making it, because it's uncomplicated and delicious and sometimes you need a break from trendy and fancy stuff. It's a classic for a reason!
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Serves 10+ as an appetizer
Ready in 15 minutes + refrigerate 1 hour
350 grams (one block) non-gmo extra firm tofu, drained
juice of 1 lemon
2-4 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
10 ounces spinach, frozen, thawed, drained
1-2 pouches salt & sugar free onion soup mix
1 teaspoon sea salt (to taste)
& 1/4 cup fresh dill, chopped
Blend tofu, lemon juice, apple cider vinegar, and olive oil until very smooth
Empty tofu mixture into a mixing bowl, and stir in spinach and onion soup mix until well combined
Serve with fresh dill to garnish
For best results, refrigerate for a couple hours before serving
I served this in a hollow fresh pumpernickel bread. You could serve this with gluten free bread, pita, crackers, vegetables, you name it!