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.
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!)
4 comments:
Spinach dip?? Milkshakes?? Comforting treats!! :0)
i love spinach and artichoke dip! i also like to add a little cayenne to mine too :)
I LOVE Spinach and Artichoke dip! This looks like a healthy version
too!
Oh I've been wanting to try that artichoke dip but your reference to ectoplasm makes it sound not as good... haha.
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