1 (12-ounce) package silken tofu, drained (Tetra pack works best)
1/2 cup Veganaise/Nayonaise
2 cloves garlic, minced
1 cup zucchini, diced
1 large carrot, diced
1-1/2 cups fresh spinach
2 tablespoons dried dill
1 tablespoon chili powder
2 teaspoons cumin (1 teaspoon less if you don't really like this spice)
1 teaspoon red onion, diced
1 teaspoon white vinegar (can use cider vinegar instead)
1/4 cup olive oil
1. Using a food processor or blender, blend tofu until creamy (about 2 minutes).
2. Add each ingredient to processor/blender one at a time, blending before adding the next.
3. After all ingredients are in, blend for about 1 to 2 minutes, until consistency is creamy. If it is too runny, add more spinach.
4. Chill overnight and serve with your favorite veggies or crackers!
Source of recipe: I found this recipe on SparkPeople.com (recipes.sparkpeople.com/recipe-detail.asp?recipe=77634), submitted by Zaphirah. I modified some of the ingredients based on my taste and a few trial/error runs with it. It seems to taste better if made about a day in advance. I've had a lot of compliments from non-vegans on this dip! You can easily substitute lower fat ingredients to make it that much healthier.