I love Greek food. This is an interesting vegan spread as it looks like it must have creamy things like tofu and nutritional yeast in it- and yet it doesn't. It would be great served with baguette- and WILL be great when I serve it that way at my party next Saturday! I personally added extra lemon juice and salt but it turned out nicely and will be a welcome addition to my dip/spread repertoire.
Garlicky Spinach Dip
1 cup coarsely chopped walnuts
1 cup cubed french bread (stale is ideal)
1 10 oz package frozen spinach, thawed
5 cloves garlic, minced
1/2 cup olive oil
2 Tbs lemon juice
1 1/2 tsp brown sugar
salt as desired
Toast walnuts for 7 minutes at 350 degrees.
Soak bread for 5 min in 1/2 cup cold water- then drain.
Place bread, walnuts, and garlic in food processor, puree til smooth.
Add other ingredients and puree til combined.
Thanks to Greens magazine for this recipe!
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