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Lower-Fat Hot Spinach & Artichoke Dip

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“This version uses tofu to lighten the recipe up. From Vegetarian Times November/December 2005.”
READY IN:
40mins
SERVES:
40
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Puree tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
  3. Stir artichokes, spinach and Parmesan cheese into tofu mixture.
  4. Place into an 8-inch glass pie dish or casserole.
  5. Bake 20 minutes.
  6. Dust with paprika; serve.

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