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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Artichoke Dip with yogurt and tofu instead of cream From Ingredients:
28 ounce artichokes (well drained, water packed) |
4 ounces organic silken tofu |
3 cloves garlic (large) |
1/3 cup parmesan cheese, freshly grated |
2/3 cup yogurt (plain or greek) |
1/4 teaspoon salt, (fine grain sea salt) or more to taste |
1 pinch of cayenne pepper |
Directions:
1. Preheat oven to 350F degrees.
2. In a blender or food processor puree the artichokes, tofu, and garlic.
3. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne.
4. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes).
5. Sprinkle the top with more Parmesan.
6. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
7. Makes 2-3 cups of artichoke dip.
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