Monday, February 8, 2010

Spinach Artichoke Dip

I found this recipe at Those Who Hunger and we really enjoy it. I love spinach artichoke dip, but it's so loaded with fat and calories that I rarely have it. This version doesn't have any mayo or cheese, but is still really flavorful and a good alternative to the traditional version. I used it as a dip for chips, veggies and even as a topping for a homemade pizza.


8 oz. firm tofu
1/2 onion, diced
2 TB olive oil
2 TB minced garlic (or as much as you like)
1 cup frozen spinach, thawed & drained
1 cup canned artichokes (I used the marinated version)
2 TB juice from the artichokes
Salt & pepper to taste


Heat olive oil in skillet and cook onions til they are translucent.  Add garlic and cook about 2 minutes, careful not to burn it.  Use a food processor or immersion blender to whip the tofu.  Add the onions and garlic, spinach and artichokes.  Blend together.  Add enough juice from the artichokes to reach the consistency you like.  Add salt and pepper to taste.  Bake at 350 degrees til heated through and sides are bubbly.  Enjoy!

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