Low-Fat Hot Artichoke and Spinach Dip

Ingredients

• 1 (12 ounce) package lite silken firm tofu

• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder

• 1 (15 1/2 ounce) can artichoke quarters in water, drained, rinsed and chopped
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated parmesan cheese (or grated veggie mozzarella cheese)
• paprika, for dusting

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth.

3. 3

   Transfer to bowl.

4. 4

   Stir in artichokes, spinach and cheese.

5. 5

   Spoon into 8-inch glass pie dish or casserole.

6. 6

   Bake for 20 minutes.

7. 7

   Dust with paprika before serving.