Garlic Garlic Garlicspinach Dip Mmm Food

GARLIC, GARLIC, GARLIC...SPINACH DIP! MMM...

Garlic, Garlic, Garlic...Spinach Dip! mmm... image

Make and share this Garlic, Garlic, Garlic...Spinach Dip! mmm... recipe from Food.com.

Provided by LizAnn

Categories Low Protein

Time 15m

Yield 4 cups

Number Of Ingredients 7

Ingredients

1 cup mayonnaise (Bestfood)
1 cup sour cream
1 cup finely chopped celery
1 medium onion, finely chopped
1 (16 ounce) package frozen spinach, thawed and drained
1 package of knorrs onion soup mix (knorrs does make a difference)
5 cloves of the freshest garlic, available, finely chopped (or more)

Steps:

Mix all ingredients together and refrigerate.
To Serve: Hollow a large sour dough round and fill with dip.
Serve with pieces of sour dough bread.
Be sure to buy an extra loaf for dipping!

Nutrition Facts : Calories 441.1, Fat 33.2, SaturatedFat 10.8, Cholesterol 41.1, Sodium 1345.3, Carbohydrate 32.6, Fiber 5.4, Sugar 8.5, Protein 8.7

ROASTED GARLIC TOFU SPREAD & DIP (MAYO SUBSTITUTE)

Roasted Garlic Tofu Spread & Dip (Mayo Substitute) image

This is a combination of two Recipezaar recipes I love: KittyKitty's Roasted Garlic Mayonnaise (#183875) and Carole Reu's Tofu Mayonnaise (#754). I wanted a non-dairy, lower-fat alternative for the Roasted Garlic Mayo and this is what resulted from modifying and combining the two recipes. To get a creamy mixture and avoid too much liquid, press the tofu (instructions below) and discard the excess liquid before using the tofu. I suggest that, because the desired amount of sweetness seems to vary between people who have sampled it, you mix it without sugar first, try it, and then add in small increments to taste, if desired. I think this makes a good veggie dip, as well as sandwich spread. Though thick for a salad dressing, it's good used that way, too.

Provided by FoodBooksSangria

Categories Soy/Tofu

Time 45m

Yield 16-20 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb firm tofu (weight before pressing)
1/4 cup canola oil
1 tablespoon fresh lemon juice
1 teaspoon sugar (Use more or less according to taste. The original tofu mayo recipe uses 1 tablespoon of su) (optional)
1 1/2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar
9 roasted garlic cloves (roasting instructions below)
3/4 teaspoon Worcestershire sauce
1/4 cup fresh parsley, chopped (I like flat or curly leaf)
1/4 cup fresh basil, chopped
salt, to taste

Steps:

To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.
Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.
Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.

Nutrition Facts : Calories 43.9, Fat 4, SaturatedFat 0.4, Sodium 10.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.3

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