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Spinach And Cucumber Spread: Date Added: 21 Nov 2009
Listed in: Vegetarian

1/2 cup finely-chopped seeded cucumber
10 ounces silken tofu (if unavailable, substitute soft tofu)
1 package frozen spinach - (10 oz) -- thawed, and
moisture completely squeezed out
Juice of l/2 lemon
1 bunch scallions -- finely minced
1 tablespoon minced fresh dill (or 1 tspn dried dill)
1 teaspoon seasoned salt -- or to taste
1/4 teaspoon dried basil
Freshly-ground black pepper -- to taste

Cooking Instructions

Spread the chopped cucumber over two or three layers of paper towel. Cover with another two layers, then place a cutting board or some other weight on top. Let stand for 30 minutes or so.

Combine the remaining ingredients in the container of a food processor or blender. Process until the spinach and tofu are well incorporated. Transfer to a serving bowl and stir in the cucumber. Cover and refrigerate until needed.

This recipe yields about 2 cups.


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