Spinach and Tofu Dip

  • Preparation 15 MIN
    Cooking 10 MIN
  • Servings 1
  • Makes 1 ½ cups (375 ml)
Try this dip recipe made with tofu and spinach; its flavour is reminiscent of Greek spanakopita.



  1. In a large skillet over medium heat, lightly brown the onion and garlic in the oil. Add the spinach and cook until wilted. Add the oregano. Transfer to a sieve and press to extract as much water as possible. Let cool.
  2. In a food processor, purée the tofu until smooth. Add the spinach mixture and pulse a few times until the mixture is creamy but still slightly chunky. Use a spatula to scrape down the sides of the food processor as needed. Transfer to a bowl and add the feta. Season lightly with salt and pepper.
  3. Serve with crackers and raw vegetables for dipping, if desired. The dip will keep for 1 week in an airtight container in the refrigerator.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.