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.
Ingredients
- 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
Instructions
- Preheat oven to 350F. Spray a shallow gratin or 8-inch square baking dish with cooking spray.
- Combine artichokes, spinach and onion in a medium bowl. Set aside.
- Place tofu, garlic, Neufchatel, cayenne and 2 tablespoons reserved artichoke marinade in food processor. Process until smooth.
- 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.
- 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%
