Ingredients Jump to Instructions ↓

  1. 1/2 cup 73g / 2.6oz Finely-chopped seeded cucumber

  2. 10 oz 284g Silken tofu

  3. (if unavailable, substitute soft tofu)

  4. 1 Frozen spinach - (10 oz) - thawed, and Moisture completely squeezed out

  5. Juice of l/2 lemon

  6. 1 Scallions - finely minced

  7. 1 tablespoon 15ml Minced fresh dill

  8. 1 tspn dried dill

  9. 1 teaspoon 5ml Seasoned salt - or to taste

  10. 1/4 teaspoon 1 1/3ml Dried basil

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Spread the chopped cucumber over two or three layers of paper towel. Cover with another two layers, then place a cutting board or some other weight on top. Let stand for 30 minutes or so.

  2. Combine the remaining ingredients in the container of a food processor or blender. Process until the spinach and tofu are well incorporated. Transfer to a serving bowl and stir in the cucumber. Cover and refrigerate until needed.

  3. This recipe yields about 2 cups.

  4. Description:

  5. "Delicious served with crispbreads and whole-grain crackers, this spread will be especially appreciated by those who eat no dairy products."


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