MAKES 16 SERVINGS
PREP: 10 MINUTES / COOK: ABOUT 10 MINUTES / TOTAL: 20 MINUTES
Need an appetizer for your next football party or holiday gathering? Look no further than this spinach-artichoke dip. It has the same creamy, cheesy texture as the favorite dip at your local bar or eatery, but without the extra fat and calories. Don’t be fearful of the secret ingredient—tofu. You and your guests will have no clue it’s mixed inside. It’s crucial for adding protein, keeping the calorie count per serving down, and giving this dip its ultracreamy texture. This recipe came to me by way of fellow registered dietitian Joelle Lefevre, and I haven’t stopped recommending it since!
1 (14.5-ounce) can water-packed artichoke hearts, drained
8 ounces shredded low-fat mozzarella cheese
8 ounces shredded Parmesan cheese
1 tablespoon hot sauce
8 ounces silken tofu
2 cups fresh spinach (about 2 handfuls)
16 ounces low-fat plain Greek yogurt
2 teaspoons minced garlic
1 teaspoon seasoning salt
1 Chop the artichokes into small pieces. Try using clean kitchen scissors to easily cut them into small pieces.
2 In a large bowl, use a hand mixer on low speed to mix the artichokes, mozzarella cheese, Parmesan cheese, hot sauce, tofu, spinach, yogurt, garlic, and salt until well combined, 2 to 3 minutes.
3 Before serving, heat the dip on the stove, in the microwave, or in a mini slow cooker until the cheese melts and the spinach is wilted. The time will vary depending on how you heat the dip.
4 Serve with raw vegetables or whole-grain crackers.
Serving tip: This dip makes a huge batch—enough to feed a crowd. Save the leftovers and spoon over raw chicken breasts prior to baking them in the oven, making a tasty spinach-artichoke chicken dinner.
Per Serving (¼ cup): Calories: 139 Total fat: 7g Sodium: 551mg Total carbs: 6g Sugar: 2g Fiber: 1g Protein: 13g
Post-Op Servings
¼ cup