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    Artichoke and Spinach Dip

    Source of Recipe

    *

    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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