Email to Rick Ashford      

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