- Prep-time: / Ready In:
- Makes 1½ cups
- Serving size: ¼ cup
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This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to substitute dried ones, reducing the measure by half. Besides as an oil-free dressing for salads, you can also use this versatile recipe as a dip served with crudités or as a sandwich spread.
Ingredients
- 1 cup frozen spinach, thawed
- 1 (12 ounce) package soft silken tofu
- 1 tablespoon white wine vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- Sea salt and freshly ground black pepper
Instructions
- Place the spinach in a kitchen towel and squeeze out any excess water. Place in a blender along with the tofu, vinegar, garlic powder and onion powder. Blend into a creamy paste.
- Transfer the mixture to a bowl and stir in the parsley, dill, chives, and salt and pepper to taste. Mix well and adjust the seasoning.
- Chill before serving. Store in an airtight container in the refrigerator for up to 3 days.
Nutritional Information:
Per serving (¼ cup): 42 calories, 2.4 g carbohydrates, 4.6 g protein, 2.2 g total fat, 0.4 g saturated fat, 0 g cholesterol, 32 mg sodium, 0.4 g fiber, 0.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(4 from 3 votes)Looks yummy! I wonder how it'd taste with chopped fresh baby spinach instead?
This is a hearty and filling dip. It's great for sandwiches, too.
Not good. Not Good at all.