Hot Artichoke Dip
Everyone loves spinach-artichoke dip, but it's a fat-and-calorie fiesta. Not this recipe yet you'll never know it.
Ingredients
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1 12-ounce package light silken tofu
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2 tablespoons reduced-fat mayonnaise
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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2 cloves garlic, minced (about 2 teaspoons)
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1/2 teaspoon onion powder
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1 15.5-ounce can artichoke quarters in water, drained, rinsed, chopped
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1 cup frozen chopped spinach, thawed and squeezed dry
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1/2 cup grated Parmesan cheese
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Paprika for dusting
Directions
1.
Preheat oven to 400 degrees F. Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
2.
Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.
Nutrition information
Calories 16, Total Fat 1 g, Cholesterol 1 mg, Sodium 56 mg, Carbohydrate 1 g, Fiber 1 g, Protein 1 g, Sugars 1 g
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Spinach and Artichoke "Addictive" Dip
The added kick of red pepper flakes and smoothness of cream cheese make this dip completely addictive. Plus, you can feel good about indulging because spinach is packed with vitamins.
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