Sometimes (lots of times) it's like an episode of Chopped around here, as I peer woefully into the fridge and cupboards for something to make for dinner or a semi-healthy snack to have around. You know, when you're low enough on stuff that's supposed to go together but not low enough that you can justify going to the grocery - and instead, you have to do some creative engineering with watcha got? Yep, that's us. I brew up some crazy concoctions using what we have on-hand, and they usually turnout pretty tasty (thankfully we're not finicky at all). This dip is one of those slapped together creations - obviously based on a hot spinach artichoke dip but with 10,000 bajillion fewer calories and fat!
Spinach & Artichoke Tofu Dip
Ingredients
1 can (13-3/4 oz) artichoke hearts, chopped
2 C fresh spinach, steamed, drained well & chopped
OR
1 10 oz. pkg frozen chopped spinach, cooked & drained well
1 pkg firm tofu, drained well & cubed into 1" pieces
1/2 C parmesan cheese
1/2 C cream cheese
1 T garlic powder
freshly ground salt & pepper
Directions
Melt cream cheese over med-low heat in saucepan - keep an eye on it & stir as needed. Blend tofu in food processor to the consistency of peanutbutter. Add tofu, parmesan cheese, garlic powder, salt & pepper to saucepan. Stir until well blended. Add chopped artichoke hearts & chopped spinach; stir. Serve with torilla chips, crackers, pretzels or vegetables of choice.
Easy to make ahead. Simply turn the dip into a glass dish and keep refrigerated. When ready to serve, warm in the oven at 325 degrees F for 20-30 mins.
Tip: Drain spinach well to minimize water content. I often press the spinach with the backside of spoon while it's in a strainer.
Yields 8 generous 1/2 C servings
Per serving: 130 cals, 6 g fat, 8 g carbs, 1 g sugar, 3 g fiber, 10 g protein
