Tofu Spinach Dip in Sourdough Bowl – Great Tastes of Manitoba

Ingredients

1 - 13 oz (368 g) block soft or medium tofu, drained*
½ cup (125 mL) cream cheese
¼ cup (50 mL) mayonnaise
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1 tsp (5 mL) dry mustard
1 tsp (5 mL) dried oregano
1 tsp (5 mL) dried parsley
½ tsp (2 mL) salt
⅛ tsp (0.5 mL) black pepper
2 tsp (10 mL) lemon juice
10 oz (283 g) frozen chopped spinach, thawed and drained
½ cup (125 mL) chopped water chestnuts, drained**
½ cup (125 mL) chopped red bell pepper
Parsley for garnish

Bread Bowl:

1 - 18 oz (500 g) round sourdough loaf
Veggies - carrots, celery, radishes, sweet peppers

Method

To drain tofu – Place tofu on paper-towel lined plate and place paper towel on top of tofu. Place a heavy saucepan on top of tofu. Allow to drain for 30 minutes.
In blender or food processor, combine drained tofu, cream cheese, mayonnaise and seasonings (garlic, onion, oregano, parsley, salt and pepper) and lemon juice. Blend until smooth, scraping down sides as needed.
Add spinach, water chestnuts and red bell pepper. Pulse gently just to mix, avoid pureeing final ingredients. Taste and adjust seasoning as desired.
Use serrated knife, to carefully cut lid off top of bread, leaving a 1-inch border around the edges. Gently scoop out inside of bread, leaving a 2.5 cm (1 inch) thick shell. Tear or cut removed bread into bite-sized pieces and set aside for dipping.
Fill bread bowl with the prepared creamy tofu spinach dip. Serve with bread pieces and veggies.
Store in fridge for 3-4 days, not suitable for freezing.

Tips

*For a smooth consistency, use soft or medium firm tofu, do not use firm or extra firm.
Instead of individual herbs and spices, use a package of vegetable soup mix instead.
**Try chopped radishes instead of water chestnuts as a crunchy substitute.
Recipe courtesy of GettyStewart.com