Raw Spinach Dip

1 cup eggless mayonnaise

½ pound soft tofu, rinsed and patted dry

2 tbsp. maple syrup

½ tsp. sea salt

1 tbsp. freshly squeezed lemon juice

1 (10-ounce) pkg. frozen spinach, defrosted and drained well (I squeeze my

with paper towel)

5 scallions, chopped

3 tbsp. fresh parsley (chopped)

3 tbsp. fresh dill

½ half of an 8 ounce can of water chestnuts coarsely chopped

Combine the eggless mayonnaise, tofu, lemon juice, syrup and salt in a food

processor and blend until completely smooth. Add the spinach, scallions,

parsley, and dill. Pulse several times in the food processor until mixed but not

totally smooth. Transfer to bowl and stir in water chestnuts. Store in

container and cover and refrigerate at least 2 hours before serving.