Baked spinach and artichoke dip

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

1. Preheat oven to 350F degrees (180°C).
2. In a high-speed blender puree the artichokes, tofu, and garlic.
3. In a separate medium bowl whisk together the Parmesan cheese, yogurt, spinach, and salt.
4. Combine the two mixtures; then pour into a medium-sized baking dish.
5. Sprinkle the top with more Parmesan.
6. 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

Curator: Elisa Zied

Source: Rebecca Scritchfield, MA, RD