Spinach and dill dip
300 g, firm variety, drained
Cooked frozen spinach
250 g, thawed
1 clove(s), crushed
3 tsp, finely chopped
- 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
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.