Hot Fiesta Dip
Spinach and salsa lend flavor to this festive dip, best served piping hot with corn chips - although any chip will do. Got it from the book: Tofu 123
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 onion chopped
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 1/2 pound (1/2 package) soft tofu
- 1 cup dairy free sour cream (i used regular low-fat)
- 1 10 oz. (i used 9 oz. chopped spinach defrosted and drained (i just used the microwave to defrost)
- 1/2 cup sliced black olives optional
- 1 tablespoon nutrional yeast flakes optional
- Carbohydrate 31.1643575154087 g
- Cholesterol 0 mg
- Fat 7.69656000034626 g
- Fiber 8.14690014953402 g
- Protein 5.74585500341468 g
- Saturated Fat 1.07388000006492 g
- Serving Size 1 1 Serving (441g)
- Sodium 2126.46025129867 mg
- Sugar 23.0174573658747 g
- Trans Fat 0.318351999978359 g
- Calories 192 calories
Preheat oven to 375 degrees. Mist an 8x8 baking dish with nonstick cooking spray. Combine the tofu, sour cream and lemon juice in a food processor and blend until smooth. Set aside. Heat the olio in a skillet over medium-high heat. Add the onion and cook, stirring until softened, about 5 minutes. Add the spinach and cook, stirring, until all of the water from the spinach has evaporated, about 5 minutes more. Remove from the heat and stir in the salsa, reserved tofu mixture olives and nutritional yeast flakes, if using. Transfer to the prepared baking dish and bake, uncovered, for 20 minutes or until bubbly Remove from the heat, let cook for 5 minutes and serve with chips. Per Tablespoon: 17 calories
