Hot Artichoke Dip

Everyone loves spinach-artichoke dip, but it’s a fat-and-calorie fiesta. Not this recipe—

yet you’ll never know it.

Makes about 2 1/2 cups

• 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.)
• 1/2 tsp. onion powder
• 1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• Paprika for dusting
• 
  

1. Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
2. Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.

Nutritional Information

Per TABLESPOON:

Calories	16
Protein	1g
Total Fat	1g
Carbs	1g
Choelsterol	1mg
Sodium	56mg
Fiber	1g
Sugar	1g

Source:

http://www.vegetariantimes.com/recipes/9709?section=