Ingredients 6 oz. (1/2 pkg.) Firm Silken tofu
8 oz. Light Sour Cream
1 envelope (0.9 oz.) dry vegetable soup mix
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 can (8oz.) sliced water chestnuts, drained and chopped
Instructions Put the tofu and sour cream in a blender container and blend until smooth.
Pour into a mixing bowl and stir in the soup mix, spinach, and water chestnuts.
Refrigerate at least two hours to allow dip to firm up and flavors to blend.
Serve with chips, bread cubes or vegetables as dippers.
This is also a good spread on a sandwich.
Notes Makes 3 cups
By National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
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