Lower-Fat Hot Spinach & Artichoke Dip

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READY IN: 40mins
Recipe by Vino Girl

This version uses tofu to lighten the recipe up. From Vegetarian Times November/December 2005.

Ingredients Nutrition


  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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