Low-Fat Hot Artichoke and Spinach Dip

By Chef At Sea on March 30, 2006

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Ingredients

    1. 1 (12 ounce) packages lite silken firm tofu
    2. 2 tablespoons reduced-fat mayonnaise
    3. 1 tablespoon Dijon mustard
    4. 1 tablespoon lemon juice
    5. 2 garlic cloves, minced
    6. 1/2 teaspoon onion powder
    7. 1 (15 1/2 ounce) cans artichoke quarters in water, drained, rinsed and chopped
    8. 1 cup frozen chopped spinach, thawed and squeezed dry
    9. 1/2 cup grated parmesan cheese ( or grated veggie mozzarella cheese)
    10. paprika, for dusting

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.
  3. Transfer to bowl.
  4. Stir in artichokes, spinach and cheese.
  5. Spoon into 8-inch glass pie dish or casserole.
  6. Bake for 20 minutes.
  7. Dust with paprika before serving.