Low-Fat Hot Artichoke and Spinach Dip
photo by Pam-I-Am
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
2 1/2 cups
- Serves:
- 12
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
- 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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Reviews
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The reviewers were right! So glad I trusted them. I took this to a party and crossed my fingers that it would deliver on flavor and texture and it did!! I didn't tell the ladies until several had take a second taste. After I told them it was tofu, they were so surprised. One lady who was holding back, decided to have some after all. She is watching her calories/fat. ~ I also made it for my vegetarian daughter for dinner one night. She loved it! I usually put a light layer of mozzarella cheese on mine the final 5 minutes of baking.
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OH WOW! I went to a party and needed to bring an appetizer. I made this (served it will melba toasts) and the bowl was scraped clean! I didn't tell anyone (not even my husband) that there was tofu in it and not one person could tell! haha! I am keeping that a secret and will be making this again and again. It is a great substitution for the fully loaded spinach artichoke dip. I am so excited about this recipe! Thanks for posting!!
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This came out great, made for New Years Eve potluck, served with Tostitos. The silken tofu has the same consistency as mayonaisse, and was not detectable. I made the recipe as written and added a little low fat cream cheese and a shake of worstershire sauce. I omitted the onion powder and paprika. Another guest brought a full-fat artichoke/spinach dip, but mine was far more popular.
RECIPE SUBMITTED BY
I am a chef on board a luxury yacht, cruising the Caribbean. I love to experiment with the new ingredients I find locally as we travel. I have limited storage, fridge and freezer space, so have learned to be extremely versatile! I also have to be quite organized as I can't just pop out to grab a forgotten ingredient! Often we are days from the nearest shops! I have many other duties on board, so I favour recipes that are quick and easy!