Hot Artichoke Spinach Dip

Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 to 12 servings
  • Prep: 15 mins
  • Cook: 35 mins

Silken tofu stands in for the mayonnaise and cream cheese common in this cocktail party fare. Serve with pita chips.


Cooking spray
2cups coarsely chopped marinated artichoke hearts (3 small jars), marinade reserved
1box (10-ounce) frozen spinach, thawed and drained
1/2cup sliced green onions
24ounces silken tofu, drained
2teaspoons garlic cloves, halved
4ounces Neufchatel
1dash cayenne pepper
1/3cup grated Swiss cheese
2/3cup shredded Parmesan cheese, divided
1/2teaspoon salt
1/2teaspoon freshly ground black pepper to taste


  1. Preheat oven to 350F. Spray a shallow gratin or 8-inch square baking dish with cooking spray.
  2. Combine artichokes, spinach and onion in a medium bowl. Set aside.
  3. Place tofu, garlic, Neufchatel, cayenne and 2 tablespoons reserved artichoke marinade in food processor. Process until smooth.
  4. Combine tofu mixture with artichoke mixture. Add Swiss cheese, 1/3 cup Parmesan, salt and pepper and stir until well combined. Transfer to the prepared baking dish.
  5. Sprinkle remaining Parmesan over top. Bake 30 to 35 minutes or until hot, bubbly and golden brown on top.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 140
  • Fat 8g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 15mg
  • Sodium 300mg
  • Potassium 340mg
  • Carbohydrate 8g
  • Fiber 5g
  • Sugars 2g
  • Protein 12g
  • Trans Fat 0
  • Vitamin A 70%
  • Vitamin C 8%
  • Calcium 30%
  • Iron 10%