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Garlicky Spinach Artichoke Dip

Featured in the Honolulu Star-Advertiser on October 15, 2014.

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Ingredients:

Garlicky Spinach Artichoke Dip

  • 1 (10 ounce) package frozen spinach, defrosted
  • 3/4 cup light mayonnaise
  • 3/4 cup Parmesan cheese
  • 1/2 cup silken tofu, drained
  • 1 tablespoon fresh Meyer lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1 tablespoon fresh dill
  • 1 (8 ounce) can marinated artichoke hearts, drained

Directions:

  1. Drain defrosted spinach and squeeze as much water as possible out; set aside.
  2. In a food processor, add mayonnaise, cheese, tofu, lemon juice, garlic, and salt.
  3. Blend until well combined.
  4. Add spinach and dill; pulse a few times.
  5. Add artichoke hearts and pulse 3-4 times until artichokes are just coarsely chopped.
  6. Serve with vegetables, such as carrots, celery and radishes.

Makes about 2 cups.

Approximate Nutrient Analysis per 2 tablespoon serving:
50 calories, 4 g fat, 1 g saturated fat, 5 mg cholesterol, 200 mg sodium, 2 g carbohydrate, 1 g fiber, 0 g sugar, 2 g protein

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