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April 11, 2013 4 Comments

Food on Fridays: Dairy-Free Spinach Artichoke Dip

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

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Food on Fridays with Ann

artichoke dip bakedI’ve been craving all kinds of food I really shouldn’t eat. Familiar food. Comfort food. Fattening food.

One thing I’ve missed? Creamy hot spinach artichoke dip. I had given up on that, assuming that any attempt at recreating it would disappoint.

Then I found a recipe in Vegetarian Times online that intrigued me, so I gave it a go.

Hot Artichoke Dip

Source: Vegetarian Times, 2005 (available online)
  • 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.)
  • ½ tsp. onion powder
  • 1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • ½ cup grated Parmesan cheese [I subbed in almonds whirred in a food processor; a reviewer suggested trying nutritional yeast, but I didn’t have any]
  • paprika for dusting
  1. Preheat oven to 400° F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in a food processor until smooth. Transfer to bowl.
  2. Stir artichokes, spinach and Parmesan cheese into tofu mixture. [instead of stirring in these extra items, I pulsed them together in the food processor, leaving chunks of artichokes]
  3. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve [I served with tortilla chips and rice crackers].

I added a tiny shake of chili pepper, and I think I would do that again, but just a bit. Don’t skip the paprika, and shake in some salt.

No, it doesn’t taste as rich and creamy as the original, but this gluten- and dairy-free version served as a satisfying alternative to traditional hot artichoke dip. It makes me happy…plus, it’s kind of healthy.

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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.

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Filed Under: Food on Fridays Tagged With: artichoke dip, dairy-free artichoke dip, gluten-free artichoke dip, hot artichoke dip, hot spinach artichoke dip, spinach artichoke dip

Comments

  1. Hazel Moon says

    April 12, 2013 at 2:12 am

    Your recipe sounds intriguing. This would work for us as a party treat. Bob and I both like spinach dip and artichoke dip, so we should like this too. Don’t leave out the paprika, you say, and I know it is very important in some recopies. It must go in my special salad dressing.

    Reply
  2. April @ The 21st Century Housewife says

    April 12, 2013 at 2:45 am

    This spinach dip looks delicious, and it’s wonderful that it is both vegetarian, dairy free and pretty healthy too! This week I have shared a piece on Sears Restaurant in San Francisco, one of our favourite places to visit when we are in the Bay Area. Thank you for hosting, and have a lovely weekend 🙂

    Reply
  3. Nancy W says

    April 12, 2013 at 8:30 am

    I love artichoke dip, pinning this to try later! Thanks for hosting – have a great weekend!

    Reply
  4. Megan Willome says

    April 12, 2013 at 6:24 pm

    Guess what I just bought at H-E-B? Grilled artichoke hearts. They’re in the produce section, in a bag with all the air sucked out, so they are fresher. Oh, my goodness, they’re good!

    Reply

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