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Veggie Spinach Dip


  • 1 box frozen chopped spinach, defrosted and wrung dry

  • 1 tofu cream cheese

  • 2 cloves garlic, grated

  • 1/4 cup onion, grated

  • 1 can water chestnuts, coarsely chopped

  • 4 scallions, whites and greens, chopped

  • 1/2 red bell pepper, coarsely chopped

  • 1 carrot, peeled and coarsely chopped


Place all the ingredients in a food processor and pulse until it creates a rough puree. Serve with chopped vegetables, or use as a topper on a whole wheat bagel. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit