This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to substitute dried ones, reducing the measure by half. Besides as an oil-free dressing for salads, you can also use this versatile recipe as a dip served with crudités or as a sandwich spread.

Ingredients

  • 1 cup frozen spinach, thawed
  • 1 (12 ounce) package soft silken tofu
  • 1 tablespoon white wine vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • Sea salt and freshly ground black pepper

Instructions

  1. Place the spinach in a kitchen towel and squeeze out any excess water. Place in a blender along with the tofu, vinegar, garlic powder and onion powder. Blend into a creamy paste.
  2. Transfer the mixture to a bowl and stir in the parsley, dill, chives, and salt and pepper to taste. Mix well and adjust the seasoning.
  3. Chill before serving. Store in an airtight container in the refrigerator for up to 3 days.

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Spinach Ranch Dip

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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