Baked Artichoke Dip
CATEGORIES
INGREDIENTS
- 2 (14-ounce) cans water-packed artichokes, well drained
- 4 ounces organic silken tofu
- 3 large cloves garlic
- 1/3 cup Parmesan cheese, freshly grated
- 2/3 cup plain (or Greek) yogurt
- 1/4 teaspoon fine grain sea salt, or more to taste
- pinch of cayenne pepper
- more Parmesan to sprinkle on top
DIRECTIONS
- Sometimes silken tofu can be hard to find. No worries, I've had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. For some added nutritional punch and color quickly saute a couple handfuls of spinach in a bit of olive oil - toss it in the food processor with the artichokes, tofu, and garlic.
- 2 (14-ounce) cans water-packed artichokes, well drained
- 4 ounces organic silken tofu
- 3 large cloves garlic
- 1/3 cup Parmesan cheese, freshly grated
- 2/3 cup plain (or Greek) yogurt
- 1/4 teaspoon fine grain sea salt, or more to taste
- pinch of cayenne pepper
- more Parmesan to sprinkle on top
- Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
- Makes 2-3 cups of artichoke dip.
- (taken from Heidi Swanson - www.101cookbooks.com)
RECIPE BACKSTORY
Sometimes silken tofu can be hard to find. No worries, I've had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. For some added nutritional punch and color quickly saute a couple handfuls of spinach in a bit of olive oil - toss it in the food processor with the artichokes, tofu, and garlic
(taken from Heidi Swanson - www.101cookbooks.com)