Spinach artichoke dip

INGREDIENTS

• 1 package (1 lb) light silken tofu, drained
• 1 package (8 oz) neufchâtel light cream cheese
• 1/2 c Parmesan cheese
• 3 cloves garlic, halved
• 2 tsp Dijon mustard
• 1 package (9 oz) frozen artichoke hearts, thawed and finely chopped
• 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

DIRECTIONS

1. Preheat the oven to 350 degrees F. Coat a 1 1/2- or 2-quart baking dish with cooking spray.

2. Place the tofu, cream cheese, 1/4 c of the Parmesan cheese, garlic, and mustard in a blender or food processor. Puree, pushing mixture toward blade to start, until smooth.

3. Place the artichoke hearts and spinach in a medium bowl. Add the tofu mixture and toss to coat. Pour into the prepared baking dish. Top with the remaining 1/4 c Parmesan cheese. Bake for 20 minutes, or until bubbling hot.

4. Serve with pita wedges and assorted veggies, such as celery sticks, carrot sticks, jicama sticks, and sliced bell peppers.


Nutritional summary:
Calories: 127
Carbohydrates (g): 7
Calcium (mg): 382
Fiber(g): 2

Serves: 8; Serving = 1/8 recipe
Prep: 20 min
Cook: 20 min

Total: 40 min