April is Soyfoods month! Here's a chilled spinach dip recipe just for the occasion.
1 package (10 ounces) frozen chopped spinach
1 package (1.4 ounces) dry vegetable soup mix
1 package (12 ounces) firm silken tofu
1 can (8 ounces) water chestnuts, chopped coarsely
2/3 cup green onions, chopped
1 cup reduced fat mayonnaise
Thaw package of spinach and squeeze dry.
Stir all ingredients together in a large bowl until blended.
Cover; chill 2 hours.
Stir before serving.
Yield: about 4 cups. Serving size: 1/4 cup.
Per Serving: 65 calories, 2 g fat, 1 g sat fat, 3 g protein, 8 g carbohydrate, 295 mg sodium, 4.5 mg cholesterol.
Recipe from Nebraska Soybean Board