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Spinach And Cucumber Spread

Courses: Dips and Spreads, Starters and appetizers, Vegetarian

Recipe Ingredients

1/2 cup 73g / 2.6ozFinely-chopped seeded cucumber
10 oz 284gSilken tofu
  = (if unavailable, substitute soft tofu)
1   Frozen spinach - (10 oz) - thawed, and
  Moisture completely squeezed out
  Juice of l/2 lemon
1   Scallions - finely minced
1 tablespoon 15mlMinced fresh dill
  = (or 1 tspn dried dill)
1 teaspoon 5mlSeasoned salt - or to taste
1/4 teaspoon 1.3mlDried basil
  Freshly-ground black pepper - to taste

Recipe Instructions

Spread the chopped cucumber over two or three layers of paper towel. Cover with another two layers, then place a cutting board or some other weight on top. Let stand for 30 minutes or so.

Combine the remaining ingredients in the container of a food processor or blender. Process until the spinach and tofu are well incorporated. Transfer to a serving bowl and stir in the cucumber. Cover and refrigerate until needed.

This recipe yields about 2 cups.

Description:

"Delicious served with crispbreads and whole-grain crackers, this spread will be especially appreciated by those who eat no dairy products."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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