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Hot Fiesta Tofu Dip

Recipe submitted courtesy of Nasoya®.


    • ½ pkg Nasoya® Soft tofu
    • 1 cup low-fat sour cream
    • 1 Tbsp lemon juice
    • 1 Tbsp canola oil
    • 1 onion, chopped
    • 1 10-oz pkg frozen chopped spinach, defrosted and drained
    • 1 cup chunky salsa
    • Nonstick cooking oil spray


        1. Preheat oven to 375°F. Mist an 8 x 8 baking dish with nonstick cooking oil spray.
        2. In a food processor, combine tofu, sour cream and lemon juice; blend until smooth. Set aside.
        3. Heat oil in a large nonstick pan over medium high heat. Add onion and cook, while stirring, about 5 minutes or until softened. Add spinach and cook, while stirring, for 5 minutes until all of the water from the spinach has evaporated.
        4. Remove from the heat and stir in the salsa and tofu mixture. Transfer to prepared baking dish and bake, uncovered, for 20 minutes or until bubbly. Remove from heat.
        5. Let cool for 5 minutes and garnish with sliced black olives. Serve with corn chips. Enjoy!


          48 servings
          Serving Size: 2 Tbsp


          Calories 20, Calories from Fat 10, Total Fat 1 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 50 mg, Total Carbohydrate 1 g, Dietary Fiber 0 g, Sugars 0 g, Protein 1 g

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