Target Health Blog

Homage to Spinach 3: Baked Tofutti Spinach Spread or Dip, with Yogurt, Parmesan & Flax

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Healthy, simple and easy to make. It turned out to be so-o delicious, that I made this my dinner. Fresh French baguette, slightly toasted, with spinach spread (or dip with crackers and/or cruditee) and icy Pouilly-Fuisse; mango for dessert. ©Joyce Hays, Target Health Inc.

Ingredients

2 stalks of scallion, chopped up to half the white section

6 fresh garlic cloves, sliced

? cup fresh dill, well chopped (save a twig for garnish)

2 cups of freshly grated parmesan cheese

2 (10 ounce) boxes of frozen spinach

2/3 cup of Greek yogurt (FAGE)

1 container Tofutti (soy cream cheese)

1/3 cup of Kraft mayonnaise

1 cup crumbs of flax seed crackers, or plain toasted flax seeds

 

Directions

Take frozen spinach out and let it thaw.

Preheat the oven to 375 degrees

When spinach is thawed out, with paper towels in each hand, squeeze excess liquid out of the spinach.

Oil some ramekins, one for each person; or a larger group bowl

Get out your food processor and pulse all the ingredients together

With a spatula, scrape out everything from the food processor and into the oiled baking dish(s) and bake for 20-30 minutes.

Serve as a side dish or simple main dish with chips, baguette and/or bread and a nice chilled Pouilly-Fuisse.

Still enjoying Louis Jadot, Pouilly-Fuisse. This wine was perfect with all three spinach recipes ©Joyce Hays, Target Health Inc.

From Our Table to Yours !

 

Bon Appetit!

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