getting “back in the game” with a healthier spinach-artichoke dip.
Well, I guess I took about a month-long blogging hiatus. It wasn’t intentional, but I guess I’ve been getting adjusted to living somewhere new, cooking in a different kitchen, and of course…working. But now that a month has passed, and Superbowl Sunday is around the corner, I decided it was time to get “back in the game” before the big game!
Honestly, I don’t really watch football, but I’ve always loved Superbowl Sunday because of the commercials, the half-time show, and the Superbowl parties! Great excuse to get together with friends and eat good food! One of my favorites for Superbowl Sunday is spinach-artichoke dip. Actually, it’s one of my favorites, period. But it’s usually so unhealthy. Did you know that one serving usually has about 300 calories and 20 grams of fat?! Crazy crazy. Here’s my lightened up version — and it uses — gasp! Tofu.
Yup, tofu is the secret ingredient here. I love using tofu in unexpected ways — like in desserts where it’s pureed and then sweetened. Here, it’s pureed and then made delicious with a little lowfat cream cheese and parmesan cheese. Not only does it add the creamy texture without any actual cream or mayo, but it also adds a ton of protein! This is definitely one of my favorites, and I think it’s perfect for game day.
Healthier Spinach-Artichoke Dip1/2 cup yellow onion, finely chopped 2-3 garlic cloves (depending on size and your love of garlic) 9 oz. frozen artichoke hearts, thawed (if you can’t find frozen, you can use canned/jarred artichoke hearts packed in water, drained and rinsed) 10 oz. frozen chopped spinach, thawed, drained and thoroughly dried 15 oz. silken tofu, drained thoroughly of excess water 1/4 cup almond milk 3 tbsp. lowfat cream cheese 1/3 cup coarsely grated parmesan cheese, divided pinch of nutmeg (optional) pinch of cayenne pepper (optional) salt to taste (I used about 1 1/2 tsp.) pepper to taste nonstick cooking spray
Spray the bottom of a pan with cooking spray, add the onion, sprinkle with salt, and cook until softened (about 5 minutes). Add the garlic and continue to cook about 2 minutes. Add in the spinach and artichoke hearts and cook until heated through and ingredients are combined.
Place the tofu in the bowl of a food processor with 1/4 cup of almond milk, and process until smooth. Add in the cream cheese and 2 tbsp. parmesan cheese and continue to process until well combined. Combine tofu mixture with spinach mixture in a large bowl and stir to combine well. Season with salt, pepper, nutmeg and cayenne.
Transfer the mixture to a small baking dish, and top with the remaining parmesan cheese. Place in the oven and broil for 10 minutes, or until top is brown and dip is hot and bubbly. Serve warm with tortilla chips, pita chips, carrots or celery.