Baked Fiesta Spinach Dip

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Baked Fiesta Spinach Dip

 

1 c. chopped onion 1 Tbs. olive oil

1 c. chunky salsa 1 (10 oz.) pkg. chopped spinach,

thawed

1/2 c. chopped black olives and squeezed dry

2 c. crumbled extra firm tofu 1 c. Vegenaise

1 Tbs. Chik’nish seasoning 1/2 c. water (if baking)

1/3 c. chopped toasted pecans

 

Preheat oven to 400 degrees. In a medium skillet, over

medium heat, saute onion in oil until tender. Stir in

salsa and spinach and olives, cooking 2 minutes more.

In a medium mixing bowl stir together tofu, Vegenaise

and Chik’nish. Stir into spinach mixture; top with a

few sprinkled pecans. If baking, stir in water and

place mixture into a 10 inch round shallow baking

dish. Top with pecans. Bake about 30 minutes or until

hot and bubbly (cover with foil during last 15 minutes

to prevent burning) Serve hot. Makes about 6 1/2 cups.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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