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Spinach And Cucumber Spread

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, C, E
    MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus

    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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