One of my favorite dips has always been spinach dip. I love its creaminess with the bite of onion and dill mixed in. If it could only have less fat and calories, it would find its way onto my table more often. For a cracker or toast spread. A dip for fresh vegetables. A delicious sandwich spread.
Spinaci Dip is the answer. It still has the flavors I love but minus all the fat and cholesterol. We served this dip at our Eat-To-Beat Diabetes cooking class and it was a big hit. We served it in round bread bowls which gave a real festive touch to our buffet. You can whip it up in minutes and it is easy and inexpensive to make. I hope it will find its way into many dishes at your house. I even used it as a sauce with whole grain pasta for lunch and it was definitely a do-it-again dish!
We call it Spinaci Dip for an Italian flair (pronounced spin-ah-chee by the Italians). Your family will think you have a gourmet spread when you call it by that name. I like to use fresh herbs when I make it but feel free to use dried varieties. They taste just as good. Because dried is more concentrated, use 3 times the amount of fresh herbs that you would when using dried. For example, 3 tablespoons of fresh parsley is equivalent to 1 tablespoon of dried.Â
Spinach is a wonderful green to add to many dishes. It contains an important antioxidant called alpha-lipoic acid, which has been shown to lower blood sugar levels and increase insulin sensitivity in people with diabetes. This antioxidant has also been shown to reduce neuropathy in diabetic patients. But that’s not all. Spinach will make you plant strong by preventing asthma, lowering blood pressure, and increasing bone health. It also gives you protection against many cancers, more than any other green!
Spinaci Dip
Ingredients
- 1 cup frozen spinach thawed and drained
- 12-14 ounce package of soft or firm tofu drained
- 2-3 T lemon juice
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 T dried parsley flakes
- 1 tsp dried dill
- 2-3 tsp dried onion flakes
- salt and basil to taste
Instructions
- Place the tofu and lemon juice in a blender. Process until you have a creamy paste. Transfer the mixture into a bowl. Set aside. Drain the thawed spinach by squeezing it into a towel (fabric or towel) . Mix into the tofu mixture. Then add the seasonings--garlic and onion powders, parsley flakes, dill, onion flakes or chives, and salt and basil to taste. Mix well and adjust the seasonings, if desired. Chill before serving.
