If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky Spinach Artichoke Dip was made with a base of silken tofu and light mayonnaise, cutting the amount of fat and calories. In return for opting for a healthier dip, you’ll be rewarded with a light, creamy, full-flavored dip that’s got a nice zing with the addition of garlic and lemon juice!
For something a little different, we made baked tofu fries too. They take less than 20 minutes to make in the oven.
Watch the video for all the details!
Garlicky Spinach Artichoke Dip with Baked Tofu Fries Recipe Video
Garlicky Spinach Artichoke Dip with Baked Tofu Fries
Nobody will believe you when you tell them the dip is made from tofu! In fact, I prefer this version over the full-fat original version. This tofu version is light, zippy and garlicky! The tofu fries are so fun to make and eat - they look just like french fries! Use them to dip too!
Ingredients:FOR THE TOFU FRIES
1 box firm tofu (I prefer Mori-Nu silken extra-firm brand), drained
cooking sprayFOR THE GARLICKY SPINACH ARTICHOKE DIP
3/4 cup light mayonnaise of your choice
3/4 cup parmesan cheese
1/2 cup silken tofu (I prefer Mori-Nu silken), drained
1 tablespoon fresh lemon juice
2 cloves garlic
1/2 teaspoon salt
1 (10-oz) package frozen spinach, defrosted
1 tablespoon fresh dill
1 (8 oz) can marinated artichoke hearts, drained
FOR THE TOFU FRIES
Set your oven to broil, place rack near top (about 6" below heating element). Pat the tofu dry with a paper towel. Slice the block of tofu into 1/2-inch thick strips. Coat the baking sheet with the cooking oil spray. Add the tofu to the baking sheet. Coat the top of the tofu with more cooking oil spray. Broil tofu in the oven for 7-10 minutes, or until the bottoms are browned. Carefully flip and broil the other side for 7 minutes or until all sides are browned. Season while hot with salt and pepper if you'd like. I also enjoy a little smoked paprika or a Cajun spice on them too.
FOR THE GARLICKY SPINACH ARTICHOKE DIP
Drain the defrosted spinach and use your hands to squeeze as much water as possible out. Save the spinach water for another use if you want.
In a food processor, add the mayonnaise, cheese, tofu, garlic, lemon juice, and salt. Blend until well combined. Add the spinach and dill and pulse a few times. Add the artichoke hearts and pulse 3-4 times until the artichokes are just coarsely chopped. Serve as a dip with the tofu fries and other vegetables such as carrots, celery and radishes.