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Photo of Spinach and dill dip by WW

Spinach and dill dip

0
Points®
Total Time
10 min
Prep
10 min
Serves
8
Difficulty
Easy

Ingredients

Silken tofu

300 g, firm variety, drained

Cooked frozen spinach

250 g, thawed

Garlic

1 clove(s), crushed

Fresh dill

3 tsp, finely chopped

Instructions

  1. Wrap tofu in paper towel and place a plate on top as a weight. Set aside for 5 minutes to drain. Discard paper.
  2. Meanwhile, drain spinach and squeeze out excess moisture. Process tofu, spinach, garlic and dill in a food processor until almost smooth. Season with salt and pepper and serve. Spinach

Notes

TIPS: To squeeze excess moisture from spinach, use your hands or place spinach in a colander and press down with a bowl that fits snuggly inside. For a change from the usual carrot, celery and cucumber sticks, try serving your favourite dips with snow peas, capsicum strips, cherry tomatoes or baby radishes.

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