Baked Artichoke Dip

prep time:: 45 minutes
total time:: 1 hour

Makes 2-3 cups dip

This baked artichoke dip uses tofu and yogurt to create a silky texture without loading you up with fat and calories. Heidi says: “The smell of the baking artichokes and toasting Parmesan provides a deliciously fragrant backdrop to any get together. I pop the artichoke dip into the oven roughly half an hour before we have friends over, just in time for its olfactory crescendo.”

ingredients

2 (14-oz) cans water-packed artichokes, well drained
4 oz silken tofu (can also use medium firm regular tofu)
couple handfuls of spinach, sauteed in olive oil
sundried tomatoes (eye it)
3 large cloves garlic
1/3 c Parmesan cheese, freshly grated
2/3 c plain (or Greek) yogurt
1/2 t salt
black pepper to taste
a few pinches of cayenne pepper
more Parmesan to sprinkle on top

directions

Preheat oven to 350 degrees Fahrenheit. In a blender or food processor, puree the artichokes, tofu, spinach, sundried tomatoes, and garlic. In a separate medium bowl, whisk together the Parmesan cheese, yogurt, salt, pepper, 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.

Source: whalin