Really Good Vegan Spinach Tofu Dip (Even if You Hate Tofu/Vegan

• 1 (3/4 lb) package tofu
• 3 tablespoons olive oil
• 1 (10 ounce) package frozen chopped spinach
• 12 teaspoon black pepper
• 2 tablespoons vegetable bouillon granules
• 2 teaspoons dried basil, crumbled
• 2 teaspoons garlic powder
• 1 tablespoon soy sauce
• 2 12 tablespoons lemon juice
• 12 large onion, finely minced
• 10 -15 kalamata olives, pitted and chopped

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

olive oil, spinach, black pepper, vegetable bouillon granules, basil, garlic, soy sauce, lemon juice, onion, olives

Taken from www.food.com/recipe/really-good-vegan-spinach-tofu-dip-even-if-you-hate-tofu-vegan-268511 (may not work)