Wednesday, 2 January 2013

Vegan Spinach Dip

     The first spinach dip I don't feel guilty (or sick) after eating! Yippee to one of my favourite holiday dips! I used a firmer tofu the first time I made it, however, a softer tofu, like medium, is ideal for a silkier, more traditional spinach dip. Pumpernickel is an obvious accompaniment but crackers, chips or veg also pair well. 

     And in case you're wondering, meat-eaters love this dip too.


  • 1 Package medium or softtofu
  • 2 Tbsp olive oil
  • 1/2 tsp black pepper
  • 1 tbsp vegetable bouillon powder, low sodium
  • 2 tsp basil, dried
  • 1 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • 1 Tbsp soy sauce
  • 2 1/2 Tbsp lemon juice
  • 1/2 large or 1 small onion, finely minced
  • 15 kalamata olives, pitted and chopped (about 1/4 cup)
  • 1 can water chestnuts, chopped
  • 1 package (10 oz) frozen chopped spinach, defrosted and drained 


  1. Drain tofu of all excess liquid and place in large bowl with oil. Use a hand mixer on high or an immersion blender to combine until creamy.
  2. Add pepper, bouillon, basil, garlic powder, nutritional yeast, soy sauce, and lemon juice. Mix for 1 minute.
  3. Add onion, olives, water chestnuts and mix with a hand mixer or fork (do NOT use immersion blender) until combined.
  4. Adjust seasoning as desired.
  5. Let cool for at least 2 hours, but the longer, the better.