Based on a hot spinach artichoke dip but with much fewer calories and fat!
Spinach & Artichoke Tofu Dip
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
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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