Spinach or Kale Dip and salad dressing

Spinach Dip From The Chef and The DieticianTHIS RECIPE MAKE A VERY LARGE AMOUNT OF DIP.  It totally filled up my Vita-Mix Pitcher.


1 Box Extra Firm tofu – packed in water (19oz each) or 2 cans cannellini beans … drained and rinsed)
2 oz. Fresh basil leaves
1 cup pine nuts, raw cashews or hemp seeds
2 cloves garlic (or more, to taste)
1/4 cup – low-sodium miso
1/4 cup nutritional yeast
1/4 cup fresh lemon juice
1/8 tsp. red pepper flakes (or more, to taste)
1 pound frozen kale (defrosted, drained) or
2 pounds frozen, chopped spinach (defrosted, drained)

Place all ingredients except for the spinach or kale in a food processor fitted with the “S” blade and process until smooth and creamy.  Add spinach or kale and process again until combined.

Chef’s Note: Place in a hollowed-out, round loaf of sourdough bread for a spectacular presentation.

Angela’s Note: On their video (see below) they served the spread (or dip as they call it) on some kind of a chip.  I emailed them to ask what kind of chip it was, but still have not heard from them.

Angela’s Note #2:  I have also made this in my Vita-Mix and it makes a delicious salad dressing that way.  Just remember that when it’s blended in the Vita-Mix, you will no longer have a thick dip, everything will now be blended into a “sauce”.