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Spinach and dill dip

Name: Spinach and dill dip
Prep time: 10 min
Cook time: PTnullM
Total time: 10 min
Yield: 8 servings
Ingredients: 300 g Silken tofu firm variety, drained; 250 g Cooked frozen spinach thawed; 1 clove(s) Garlic crushed; 3 tsp Fresh dill finely chopped

Points®

Total Time

10 min

Prep

10 min

Serves

Difficulty

Easy

Ingredients

Silken tofu

300 g, firm variety, drained

Cooked frozen spinach

250 g, thawed

Garlic

1 clove(s), crushed

Fresh dill

3 tsp, finely chopped

Instructions

Wrap tofu in paper towel and place a plate on top as a weight. Set aside for 5 minutes to drain. Discard paper.
Meanwhile, drain spinach and squeeze out excess moisture. Process tofu, spinach, garlic and dill in a food processor until almost smooth. Season with salt and pepper and serve. Spinach

Notes

TIPS: To squeeze excess moisture from spinach, use your hands or place spinach in a colander and press down with a bowl that fits snuggly inside. For a change from the usual carrot, celery and cucumber sticks, try serving your favourite dips with snow peas, capsicum strips, cherry tomatoes or baby radishes.

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Spinach and dill dip

Ingredients

Instructions

Notes

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