Lightened-Up Spinach Artichoke Dip
 
Prep time
Cook time
Total time
 
A creamy, spicy spinach artichoke dip lightened up with Greek yogurt and silken tofu.
Author:
Recipe type: Appetizer, Snack, Healthy
Serves: 9-12
Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ yellow onion, chopped
  • 12-ounce bag frozen artichokes, thawed and roughly chopped
  • 1 jalapeño, seeded and chopped
  • ¾ teaspoon fine sea salt, divided
  • 4 cups fresh spinach (1 5-ounce container)
  • 3 ounces light cream cheese, softened
  • 12 ounces soft silken tofu
  • ½ cup 2% plain Greek yogurt
  • 2 ounces sharp white cheddar cheese, shredded
  • 2 ounces feta, crumbled
  • 2 ounces parmesan, shredded
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh basil
  • ¼ teaspoon red pepper flakes (or to taste)
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat the olive oil and garlic in a large saucepan. Once the garlic is fragrant, add the onion and cook until translucent, about 2-3 minutes. Add the artichokes, jalapeno and ½ teaspoon salt, then cook until the artichokes are soft, around 4 minutes. Pour in the spinach and cook until it starts to wilt.
  3. In a food processor, pulse together the tofu and cream cheese until smooth. Pour into another bowl, then add the Greek yogurt, cheese, and the remaining salt and spices. Mix the artichoke and spinach into the cheese mixture, then pour into a lightly greased 9-inch pie pan or casserole dish.
  4. Cover with aluminum foil and bake for 25 minutes. Uncover and cook for another 5, then turn the oven on broil and continue to bake for 3 more minutes, until the top becomes golden.
  5. Let sit for 10 minutes before digging in, then serve with chips, bread, or veggies.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/02/05/lightened-up-spinach-artichoke-dip/