Hot Artichoke Dip Recipe
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Everyone loves spinach-artichoke dip, but it's a fat-and-calorie fiesta. Not this recipe yet you'll never know it.
Ingredients
- 1 12-ounce package light silken tofu
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/2 teaspoon onion powder
- 1 15.5-ounce can artichoke quarters in water, drained, rinsed, chopped
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- Paprika for dusting
- 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.
- 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.
- 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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