All nature seems at work
Slugs leave their lair
The bees are stirring--birds are on the wing
And winter slumbering in the open air,
Wears on his smiling face
Wears on his smiling face
A dream of Spring
-Samuel Taylor Coleridge
Light and refreshing, like Spring itself, these creamy crunchy treats are not only a favorite around here, but a snap to make. It's all in the dip.
Creamy Dill Spinach Dip
1 package extra firm Mori Nu tofu (12 oz.)
1 C. Vegennaise
1/2 tsp. garlic powder
1/2 tsp. salt (or to taste)
8 oz. frozen spinach, thawed, pressed, and drained (or a couple handfuls of fresh spinach)
2-3 T. fresh dill (or 1 tsp. dried)
Spinz:
Put the tofu, Vegennaise, garlic powder, and salt into a food processor and spin until smooth. Add the spinach and dill, and pulse until well incorporated. Refrigerate until ready to use. Makes a big bowl of dip.
To assemble the sandwiches, cut crusts off bread and into desired shapes (I used a biscuit cutter). Toast the bottoms lightly if desired. Spread dip evenly, add cucumber slice, and garnish with dill.
