Spinach Dip, Tofu Based.

Menaka

ingredients

Take One: changed from some random blog

1 small onion or half large onions diced
2 cloves garlic minced
10 oz package of defrosted chopped spinach
16 oz package of silken tofu drained
5oz can water chestnuts roughly chopped
1/2 C freshly grated Parmigiano Reggiano
1/2 C + 1/4 C freshly grated Gruyere or Comté cheese [cottage cheese?]
salt and pepper to taste

Take Two / The Lazy Girl microwave version

1/6 block of tofu
30 grams ricotta
14 grams mozzarella, mash together
add enough spinach, onion powder, garlic. microwave 30 seconds. add 1/4 c yogurt. add parmesan on top and heat up before eating.
Made 3-4 snacks.

Take Three: The Legit Bon Apetit

2 tablespoons butter
2 tablespoons olive oil
1 3/4 cups chopped onion
6 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1 10-ounce package ready-to-use fresh spinach leaves
1 cup (packed) grated Parmesan cheese
1/4 cup sour cream
1/2 teaspoon cayenne pepper

directions

Take One and Two:

1
1.Puree tofu. Lumps are unbecoming.
2
2. caramelize the onions and garlic on the stove, and stick in the veggies and oil too.
3
3.Mix in cheese and tofu until heated, stick some more cheese on top and put that under the broiler if you’re feeling fancy.

Take Three: The Legit Bon Apetit

Melt butter with oil in heavy large pot over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat. Stir in spinach, cheese, sour cream and cayenne (spinach will wilt). Season with salt and pepper. Transfer dip to serving bowl. Serve warm with toasted baguette slices.

Source: Menaka/The Internets