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Food on Fridays with Ann
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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