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spinach-dip-6 recipe

Date: Wed, 8 Apr 1998 10:00:48 -0500
From: Jennifer Heineman (JHEINEMAN@PILLSBURY.COM)

     I received a recipe for spinach dip from a nutritionist I have been
     working with.  I modified it some to fit the Ornish program and it is
     still delicious.  I make it often, and everyone who has tried it is
     surprised that it is very low fat.  I like it because it's like being
     able to bring a "best friend" from my SAD days with me to the Ornish

     1 12.3 oz pkg Mori-Nu lite firm tofu (1.0 g fat per serv) 1 10 oz pkg
     frozen chopped spinach, thawed
     1/2 bunch green onions, chopped (use both white and green portions 1 8
     oz. can sliced water chestnuts, drained and chopped
     1 pkg. Knorr Vegetable Soup Mix
     1/2 c. nonfat mayonaise (I use Kraft)

     Thaw spinach and squeeze out excess water; set aside.  Combine tofu
     and mayo in blender or food process and blend until smooth.  Put in
     large bowl and add remaining ingredients.  Stir until blended.
     Refrigerate overnight for best flavor.

     Serve with rye bread, nf crackers, raw vegetables, or melba toast.

     I am particular about my spinach dip and I think this one  closely
     resembles the one with SAD ingredients.

kwovo ovo