I got this recipe right off a box of Mori-Nu Silken Tofu. The box credits “Mari Oser’s Soy of Cooking” (Chronimed Publishing: Minn. MN) 1996. I hope you like it as much as we do. It is wonderful for parties served with fresh veggies or crackers. You could probably hollow out a bread bowl and serve the dip with little squares of bread, too, which I’ve done with other recipes but not this one specifically. (This recipe doesn’t have as much mayo as others I’ve made, so I’m not sure if it would soak into the bread and make it soggy or not). However you serve it — this recipe is a keeper!
1 pkg. Mori-Nu Silken Soft Tofu, drained
1.75 oz. pkg. onion soup mix
1/2 c. mayonnaise (I use Vegenaise)
3 large cloves garlic, peeled
10 oz. pkg. frozen chopped spinach, thawed, drained, and pressed into colander
8 oz. can sliced water chestnuts, drained
1/4 c. thinly sliced scallions
Drain tofu and pat with paper towels. Place tofu in food processor, and blend until smooth. Add dry onion soup mix, mayo, and garlic; blend. Add spinach, and blend. Add water chestnuts and scallions; pulse just until chunky.
Refrigerate for at least an hour before serving. Makes 4 1/2 cups.