Smoking Gun Spinach Dip

This is a variant on a tofu-dill dip that I make, with spinach and chili spices. This is best prepared 4 hours to a day in advance to give the chili taste time to mature.

Thanks to the press for a really weird metaphor that inspired this recipe.

3 tbsp olive oil
2 tbsp red wine or ume vinegar
2 cloves garlic
2 scallions, roughly chopped
½-1 tsp salt (use less with ume vinegar)
1-2 ground seeded chilis - I use guajillo or new mexico
2 tsp dried dill
1 cake (10 oz) firm or extra firm tofu, drained
enough water to puree

1 package frozen chopped spinach, thawed

Combine ingredients in a blender in the order listed and puree until smooth.

Stir in the chopped spinach, adjust spices. Let sit refrigerated to let it swap flavors.

Low Budget Vegetarian - Recipes

Smoking Gun Spinach Dip