Spinach and Tofu Dip

Ingredients:
1 (10 ounce) package frozen, chopped spinach
1 (1.4 ounce) package of dry vegetable soup mix
1 (12.3 ounce) package firm silken tofu*
1 (8 ounce) can water chestnuts, coarsely chopped
1 Tablespoon lemon juice
1/2 cup shredded carrots
2/3 cup green onion, chopped
2/3 cup light sour cream

Directions:
Thaw the package of spinach and squeeze dry.
Stir all ingredients together in a large bowl until blended
Cover and chill 2 hours.
Serve with fresh vegetables or crackers.

Makes about 4 cups.

Warning: Please be advised that since there is no cooking involved with the tofu ingredient, it is considered a raw product. Children, the elderly and those with immunocompromised health systems should avoid eating raw tofu.

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Recipe submitted by: - Public Health of Seattle & King County: Reprinted with permission. http://www.metrokc.gov