Spinach Dip

Spinach Dip 

12 oz organic silken tofu (shelf-stable like Mori Nu)

15 oz can of white beans, drained and rinsed (or 1.5 c cooked white beans)

1 envelope dry vegetable soup mix

¼ c lemon juice

16 oz frozen spinach, thawed and squeezed of all liquid

½ onion, diced

Puree tofu, white beans, onion, and lemon juice until smooth.  Add the spinach now if you want a pureed dip.  Otherwise, chop the spinach and stir with the soup mix into the puree mixture.  Refrigerate and serve with vegetables, whole grain crackers, or whole grain bread.