Ingredients
Yield/Servings: Makes about 10 ¼ cup servings
- 2 (14-ounce or 400g) cans water-packed artichokes, well drained
- 4 ounces (115g) firm silken tofu
- 3 large cloves garlic
- ½ cup grated Parmesan cheese
- 2/3 cup 0% plain Greek Yogurt
- 1 package (10 ounces or 285g) frozen chopped spinach, thawed, drained and squeezed dry
- 1/4 teaspoon sea salt
Directions
- Preheat oven to 350F degrees (180°C).
- In a high-speed blender puree the artichokes, tofu, and garlic.
- In a separate medium bowl whisk together the Parmesan cheese, yogurt, spinach, and salt.
- Combine the two mixtures; then pour into a medium-sized baking dish.
- Sprinkle the top with more Parmesan.
- Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
Nutritional Analysis per serving
Calories: 65 – Fat: 1.9 g – Saturated Fat: 0.9 g – Cholesterol: 4 mg – Sodium: 282 mg – Carbohydrate: 5.2 g -Fiber: 1.4 g – Sugar: 1.7 g – Protein: 5.9 g – Calcium: 120 mg
