By Mary McDougall
Heather and I have been making this dip for many years. We like it on crackers or as a dip for fresh
vegetables. Heather especially loves it with artichokes.
Serves: Makes about 2 cups
Prep Time: 5 min
Cook Time: 0 min
Place the tofu in a food processor and process until very smooth. Scrape into a medium sized bowl. Add the soup mix and stir well. Add the spinach and stir again until well mixed. Stir the tofu sour cream into this mixture, cover and refrigerate for at least one hour to allow flavors to blend.