Creamy Spinach Dip
10 oz pkg frozen chopped spinach, thawed, squeezed
1 cup vegan sour cream (recipe follows or use your own)
2 green onions, cut in chunks
2 teaspoon dried dillweed
1/2 teaspoon salt
Process all ingredients in a food processor or blender until smooth.
[size=12pt][b]Tofu Sour Cream[/b][/size]
Ingredients (use vegan versions):
1 10.5-ounce package of lite silken tofu(firm), crumbled 1 Tablespoon canola or olive oil 4 to 5 teaspoons lemon juice(fresh is best) 2 teaspoons apple cider vinegar 1 teaspoon sweetener(any you want) 1/2 teaspoon salt
Place all ingredients in a food processor(with metal blade) or blender. Process several minutes, until very creamy and smooth. Make sure you process it for a few minutes to ensure the creamy texture. Refrigerate.