Tuesday, September 29, 2009

Cheese-Free Hot Artichoke Dip

If you are like me, lactose intolerant, and love artichoke dip you want an alternative that won't leave you hurting.  And the fact that I made it yesterday and no one noticed the missing cheese (I didn't tell them it was made with tofu) and no one even batted an eye!!

Hot Artichoke Dip

Ingredient List
  • 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.)
  • 1/4 cup white onion, diced
  • 1/2 tsp. onion powder
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp hot red pepper flakes
  • 1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • Paprika for dusting

  1. Preheat oven to 400F. Purée tofu thru red pepper flakes in blender or food processor until smooth. Transfer to bowl.
  2. Stir artichokes and spinach into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.

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