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Food on Fridays with Ann
I’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
- 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
- Preheat oven to 400° F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in a food processor until smooth. Transfer to bowl.
- 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]
- 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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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.
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 🙂
I love artichoke dip, pinning this to try later! Thanks for hosting – have a great weekend!
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!