Spinach Ranch Dip (WFPBNOGF)*
Ingredients
1 fresh or frozen spinach bunch
sea salt
freshly ground black pepper
1-12 oz. pack silken tofu
1 tablespoon white wine vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Directions
- Place the spinach in a kitchen towel and squeeze out any excess water. Place in a blender along with the tofu, vinegar, garlic powder and onion powder. Blend into a creamy paste.
- Transfer the mixture to a bowl and stir in the parsley, dill, chives, and salt and pepper to taste. Mix well and adjust the seasoning.
- Chill before serving. Store in an airtight container in the refrigerator for up to 3 days.
Notes
This dressing/dip/spread has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to substitute dried ones, reducing the measure by half. Besides a salad dressing, you can also use this versatile recipe as a dip served with crudites or as a sandwich spread for a morning breakfast with whole wheat bread, sprouts, romaine lettuce, and sprouts. Great way to get greens first thing in the morning!
Credit
From Forks Over Knives App