Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
820
Calories
36g
Protein
24g
Fat
117g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream Cheese | 1 oz (28g) | 99 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Round of whole grain bread
- 8 ounces cream cheese
- 2 tablespoons Parmesan cheese
- 1 package extra firm silken tofu
- Salt and pepper to taste
- 1 cup fresh or frozen spinach, cooked and well drained
- 1 medium red onion, chopped or 1/4 cup salsa
- 1 tomato, finely chopped
- Dried or fresh chives (for garnish)
- =
Directions
1
Place cream cheese, Parmesan cheese, tofu, salt and pepper in a blender and blend until smooth.
2
Fold in spinach. Add onion and tomato or salsa.
3
Cut out a hole into the top of the bread large enough to pour the dip into. The dip can also be poured into a dish if bread is unavailable. Add a sprinkle of chives on top of dip. Let cool one hour or so.
4
Serve with fresh sliced vegetables, the top of the bread cut into pieces, and/or your favorite whole grain cracker.
Recipe sourced from
fandom