Spinach and Tofu Dip with Crackers


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When you're having friends over for an early evening, serve them cream cracker biscuits with this light and healthy spinach and tofu dip. While tofu is full of benefits, if not easily available, you can use replace it with low fat paneer. Remember to make the low fat paneer from low fat milk.

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Makes 18 pieces
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For The Spinach and Tofu Dip
3 cups chopped spinach (palak)
3/4 cup tofu (bean curd/ soya paneer)
1/4 cup sliced onions
1 tsp lemon juice
1 tsp dried oregano
2 tsp oil
salt and to taste

For Serving
18 cream cracker biscuits

For the spinach and tofu dip

  1. Heat the spinach in a non-stick pan and cook on a high flame for a minute to remove its moisture. Remove from the pan and keep aside.
  2. Heat 1 teaspoon of oil in the same pan, add the onions and sauté till they turn translucent.
  3. Combine the onions, spinach, tofu, lemon juice, oregano, remaining 1 teaspoon of oil, salt and pepper and blend in a mixer to make a thick coarse paste.
  4. Keep refrigerated for atleast an hour.

How to serve

  1. Place the cream cracker biscuits in a serving plate, top each biscuit with 1 tablespoon of the dip and serve immediately.
Nutrient values per piece
EnergyProteinCarbohydratesFatCalciumFolic AcidFibre
34 cal 0.9 gm 5.1 gm 1.8 gm 10.3 mg 14.0 mcg 0.3 gm
RECIPE SOURCE : Diabetic SnacksBuy this cookbook
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