Spinach Dip

Makes 4 cups

1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 bunch green onions, chopped
2 12.3-ounce packages low-fat silken tofu
2 tablespoons lemon juice
1 package dry vegetable soup mix

Place spinach and green onions in a bowl. Place tofu, lemon juice, and soup mix in a blender or food processor and process until smooth. Add to spinach and green onions and mix well. Refrigerate to blend flavors.


Note: To make a smooth, creamy green dip, place all ingredients in food processor and process until smooth.
Per 1/2 cup serving: 58 calories; 0.9 g fat; 0.2 g saturated fat; 13.7% calories from fat; 0 mg cholesterol; 7.3 g protein; 6.1 g total carbohydrates; 1.6 g sugar; 1.5 g fiber; 461 mg sodium; 81 mg calcium; 1.4 mg iron5.6 mg vitamin C; 1954 mcg beta-carotene; 1 mg vitamin E

Recipe adapted from The McDougall Quick and Easy Cookbook by John A. and Mary McDou