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Hot Artichoke Dip

Everyone loves spinach-artichoke dip, but it’s a fat-and-calorie fiesta. Not this recipe—yet you’ll never know it.

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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.

Servings
TABLESPOON

Ingredients

  • 1 12-oz. pkg. light silken tofu
  • 2 Tbs. reduced-fat mayonnaise
  • 1 Tbs. Dijon mustard
  • 1 Tbs. lemon juice
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1/2 tsp. onion powder
  • 1 15.5-oz. 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

Preparation

1. Preheat oven to 400°F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.

2. 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.

Nutrition Information

  • Serving Size Makes about 2 1/2 cups
  • Calories 16
  • Carbohydrate Content 1 g
  • Cholesterol Content 1 mg
  • Fat Content 1 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 56 mg
  • Sugar Content 1 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g