Lemon Scented Spinach Spread
Prep: 10 minutes
Serves:Makes 1 1/2 cups
By Jill Nussinow
Jill made this delicious spread during the McDougall 5-day Program in November, 2008. We all agreed it was one of the best dips we ever tasted! Try it for your next gathering of friends and/or family. This is a tasty way to get people to eat more vegetables. It is far healthier than the spinach dip that many have gotten used to. You can use this to make wrap sandwiches as well as putting it in a traditional bread bowl.
- 10 oz. package frozen spinach, thawed, chopped, and squeezed dry
- 1/2 cup green onions, chopped
- 1/2 package silken tofu
- 1/4 cup lemon juice
- 1 tsp lemon zest (be sure to zest before juicing)
- 2 tsp Dijon mustard
- 1-2 tsp Sucanat or sugar
- salt and pepper to taste
- lemon zest and lemon slices for garnish
Combine the spinach and green onions in a food processor and pulse. Add the tofu, lemon juice and zest, and mustard. Process until smooth. Add salt, pepper, lemon juice and Sucanat, to taste. Serve immediately after making it or make a day ahead and serve chilled. If you make it ahead be sure to taste before serving as sometimes the flavors get muted. Garnish with twisted lemon slices and lemon zest strips.