Baked Spinach Artichoke Dip
adapted from 101 Cookbooks
1 12-ounce bag of frozen artichokes (mine were Trader Joe's brand...you can use canned too)
3 cups baby spinach, chopped
3 ounces silken tofu
3 large garlic cloves
1/4 cup shredded Parmesan cheese
1/2 cup plain yogurt
1/8 tsp freshly ground sea salt
pinch of cayenne pepper
Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the spinach, parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
Now, I have a big block of silken tofu left over, & unfortunately I have no idea what to do with it. I don't want it to go to waste, so...what can I do with silken tofu? I don't like it in smoothies, but other than that I've never really had it. Any ideas? I trust your foodie brains more than my own!
Ok. One picture. Because, really, is a post a post without any photos?
Lately I have been making these every night for a snack. It feels healthy. :)
Chocolate Banana Peanut Butter "Milkshakes"
1 frozen banana
1 cup cold chocolate milk
1 Tbsp peanut butter
Throw in blender & blend!
(The guinness glass purchased by Tim's mom at a yard sale is optional!)