Tuesday

A Little Cuisine...Spinach & Artichoke Heart Dip

By Tami
And now more on my experience at the Red Mountain Spa and Resort. Here is another delicious recipe from the cooking demonstrations...
Spinach Artichoke Heart Dip

2 cups artichoke hearts (non marinated)
1 cup chopped spinach (frozen works great)
1 cup neufchatel (a lower fat cream cheese)
1 cup shredded Parmesan cheese
1 cup soft tofu (you will never know this in there, it makes it creamier and adds protein!)
4 cloves garlic
3/4 tsp dill weed
1 TBSP lemon juice
1 chipotle pepper *Tami's Tip* once your bottle of peppers is open, transfer to a ziplock and store in freezer
Kosher salt to taste ( I always use kosher salt)
Put all ingredients into a food processor and blend to a rough chop. Put into a ungreased baking dish and bake at 350 for 20 minutes.
Serve with toasted pita bread or any cracker, bread, vegetable, or chip of your choice.

You would NEVER know that this is a healthier version of this favorite high in calories and fat appetizer!

1 comment:

Hall of Fame said...

Thanks, Tami ... can't wait to try this version!

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