(makes about 4 cups)
Recipe adapted from the Cowlitz County Cooperative Extension
Ingredients:
- 1 (10 ounce) package frozen, chopped spinach
- 1 (1.4 ounce) package of dry vegetable soup mix
- 1 (12.3 ounce) package firm silken tofu*
- 1 (8 ounce) can water chestnuts, coarsely chopped
- 1 tablespoon lemon juice
- 1/2 cup shredded carrots
- 2/3 cup green onion, chopped
- 2/3 cup light sour cream
Directions:
- Thaw the package of spinach and squeeze dry.
- Stir all ingredients together in a large bowl until blended
- Cover and chill 2 hours.
- Serve with fresh vegetables or crackers.
*Warning: Please be advised that since there is no cooking involved with the tofu ingredient, it is considered a raw product. Children, the elderly and those with immunocompromised health systems should avoid eating raw tofu.
