Artichoke And Spinach Dip
Source of Recipe
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Recipe Introduction
15 servings 1 Point per serving
List of Ingredients
1 (10.5 oz.) package silken firm, lite tofu, drained
1 (14 oz.) can artichoke hearts, drained and chopped
1 (10oz.) package frozen spinach, thawed and drained well
1 (8 oz.) carton light or fat free sour cream
1 envelope golden onion soup mix
3/4 c. grated parmesan cheese
whole wheat crackers or bread and/or raw vegetables for dipping
Recipe
Put tofu in a food processor or blender, process until creamy, Add artichoke hearts, spinach, sour cream, dry soup mix and cheese; process until well mixed and of desired consistency. Cover and refrigerate dip at least 4 hours to let flavors mingle.
To serve hot, put refrigerated dip in an ovenproof 2 quart baking dish. Bake in a preheated 350 degree oven 30 minutes, or until heated through. Let stand 5 minutes before serving.
56 calories,
2 grams of fat
5 grams carbohydrates
171 mg sodium
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