Happy Sunday, everyone! It is another beautiful autumn day here in Fort. For those of you who read the blog and aren’t from the area, hope it is as gorgeous where you are as it is here!
Today we’ve got another fantastic holiday recipe: Surprise Spinach Artichoke Dip. This dip is pretty easy to make and works great as an appetizer for any sort of holiday gathering. It is warm and cheesy and…made with tofu. Surprise!
Now, before you toss this recipe out the window because you know it has tofu, hear me out. I just made this recently for the first time and it is delicious. Everyone who tried it thought so too. It tastes just like any other yummy spinach artichoke dip, only it has less cheese and substitutes tofu instead. This simple swap means less saturated fat and cholesterol, while still keeping the protein content and creaminess. Tofu is a fantastic plant-based protein source, and research is showing that plant-based proteins are great for our health. It works well with raw veggies (such as cucumber slices), tortilla chips, or just about anything else you can use to dip.
C’mon, give it a try!
Surprise Spinach Artichoke Dip
- 1 package (16 ounces) soft tofu
- 2 cups grated Parmesan cheese
- 1 cup mayonnaise
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 3 garlic cloves, minced
In a large bowl, combine all ingredients. Mix well to avoid any chunks of tofu. Spoon into an ungreased 9-in. deep-dish pie plate. Bake uncovered at 350 degrees for 20-25 minutes, or until heated through. Serve warm. Yields 5 cups.
In Joyful Surrender,