Low-Fat Hot Artichoke and Spinach Dip Recipe #162304
You won't believe this isn't loaded with fat when you taste it! No one even knows it as tofu in it! Substitute the parmesan cheese with veggie mozzarella cheese (grated) for a dairy-free version
by Chef At Sea
30 min | 10 min prep
SERVES 12 , 2 1/2 cups
- 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
- Preheat oven to 400°F.
- Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth.
- Transfer to bowl.
- Stir in artichokes, spinach and cheese.
- Spoon into 8-inch glass pie dish or casserole.
- Bake for 20 minutes.
- Dust with paprika before serving.
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5 stars