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Spinach and Artichoke tofu dip

Created by: alfredchiesa

Step: 1: Ingredients 1 can (13-3/4 oz) artichoke hearts, chopped 2 C fresh spinach, steamed, drained well & chopped OR 1 10 oz. pkg frozen chopped spinach, cooked & drained well 1 pkg firm tofu, drained well & cubed into 1" pieces 1/2 C parmesan cheese 1/2 C cream cheese 1 T garlic powder freshly ground salt & pepper

Step: 2: Directions Melt cream cheese over med-low heat in saucepan - keep an eye on it & stir as needed. Blend tofu in food processor to the consistency of peanutbutter. Add tofu, parmesan cheese, garlic powder, salt & pepper to saucepan. Stir until well blended. Add chopped artichoke hearts & chopped spinach; stir. Serve with torilla chips, crackers, pretzels or vegetables of choice. Easy to make ahead. Simply turn the dip into a glass dish and keep refrigerated. When ready to serve, warm in the oven at 325 degrees F for 20-30 mins. Tip: Drain spinach well to minimize water content. I often press the spinach with the backside of spoon while it's in a strainer. Yields 8 generous 1/2 C servings Per serving: 130 cals, 6 g fat, 8 g carbs, 1 g sugar, 3 g fiber, 10 g protein

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