Here you go... another round of food that I prepared for Oasis last night. The biggest hit was the hot artichoke dip (it was gone when everyone left)!! I will have to make it again... super easy. The hardest part was draining out the spinach.
Roasted Almond and Date Spread
1/2 cup unsalted roasted almonds (can substitute pecans or walnuts)
1 (8-ounce) package pitted dates
1/4 cup Madeira or dry sherry
Zest of 1 orange
In food processor, combine almonds, dates, Madeira and orange zest.
Pulse until the almonds are finely ground and mixture is almost smooth.
This spread can be covered and refrigerated for up to one week. Bring to room temperature before serving.
Serve with cheese and breads.
Hot Artichoke Dip
(from Vegetarian Times)
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
Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
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.
Per TABLESPOON: Calories: 16, Protein: 1g, Total fat: 1g, Saturated fat: g, Carbs: 1g, Cholesterol: 1mg, Sodium: 56mg, Fiber: 1g, Sugars: 1g