I'm always amazed at how well tofu performs when makes dips when you combine it with strong flavours. In this spinach sun-dried tomato tofu dip, I combine tangy, briny, umami and creamy to get a dip that isn't super calorie dense, while still enjoyable when paired with your favourite dipping crackers, breads and veggies. So quick and easy to make too so you can enjoy it as a snack any time!

Keto Spinach Sun-Dried Tomato Tofu Dip



  1. Drain tofu of any excess liquid. Crumble tofu and add to a blender. Add olive oil, black pepper, nutritional yeast, basil, garlic powder, onion powder, miso, and lemon juice. Blend until smooth and consistent, scraping down the sides as needed.

  2. Squeeze out as much liquid as you can from the cooked spinach. Add spinach, sun-dried tomatoes, and olives. Pulse until mixed in but still chunky. Taste and adjust seasonings to your preference. Drizzle additional olive oil on top.

  3. Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight. Top with freshly cracked pepper, chili flakes (if using), and chopped fresh herbs. Serve with keto crackers, keto bread,pork rinds, or cut veggies for dipping.

Did you make this keto spinach sun-dried tomato tofu dip recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)