Clam Tofu Spinach Dip Recipes

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN

Steps:

• Defrost spinach and squeeze out as much liquid as you can.
• Drain tofu of any excess liquid.
• Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
• Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
• On low speed, mix in onion, spinach, and olives.
• Taste and adjust seasonings to your preference.
• Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
• Serve with crackers, bread, chips, or vegetables for dipping.

SPINACH AND OYSTER/CLAM DIP

Steps:

• In a saucepan, cook onion and sweet pepper in butter until tender.
• Stir in flour, garlic powder andpepper.
• Add water. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more.
• Stir in spinach and cheese. Cook and stir until well blended.
• Stir into cheese mixture, heat through.
• Transfer to serving bowl.
• Serve with tortilla chips, french baguette bread slices, etc.

SPINACH TOFU DIP

Steps:

• Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.

CLAM-TOFU-SPINACH DIP

Steps:

• Combine spinach, tofu and seasonings in a blender; process until smooth.
• Stir in clams and green onions.
• Refrigerate. Makes 1 1/2 cups.

VEGAN SPINACH DIP (TOFU)

Steps:

• Blend the first eight ingredients until smooth, adding only enough water for all the mixture to go through the blades easily. Add potato flour if it's too runny and blend for 1 minute.
• Pour into a mixing bowl and add remaining ingredients.
• Chill 2-3 hours. Use as a dip or spread on crackers or bread.

CLAM DIP

Steps:

• Add all the ingredients to a serving bowl; stir to combine.
• Cover and refrigerate 3-4 hours before serving.
• Serve with crackers, chips, or raw vegetables.