SPINACH DIP

Blend the following ingredients:

          12 ounces firm, organic or certified non-GMO tofu

          1/3 cup raw cashew nuts or sunflower seeds

          1 tablespoon lemon juice

          1 tablespoon honey or sugar

          1 tablespoon sesame seed

          1 tablespoon onion powder

          1/2 teaspoon garlic powder

          1-2 teaspoons salt

          Add water as needed to blend easily. If it gets to runny, add a teaspoon at a time up to 3 teaspoons of potato flour while blender is running on low speed, until a spread-able consistency is reached.

Pour contents of blender into a mixing bowl and add:

          1/2 red bell pepper, chopped

          1 can water chestnuts, chopped

          10-ounce package of thoroughly drained chopped spinach

Stir and chill 2-3 hours. Use as a dip, cracker spread or filling for stuffed pocket bread or Italian bread.

Makes 4 cups.