Step 1

Place yogurt, hemp hearts, green onions, lemon juice, nutritional yeast, onion + garlic powder, salt and pepper in a food processor and process until smooth. Place in a bowl.

Step 2

Squeeze out excess water from thawed spinach and stir into dip. Taste, adjust seasoning and serve with your favourite bread, crackers, chips or sliced veggies.

Step 3

If using silken tofu, you might like a tiny bit of extra lemon juice and oil to make up for the low fat content and lack of tang. Use those tastebuds!

Step 4

Leftovers will keep, covered, in the fridge for 3-4 days.