Saturday, March 27, 2010

Taste Buds: Artichoke Basil Dip


A spin on the traditional artichoke spinach dip that cuts out more than half the calories with some pretty drastic modifications. It took me quite a few tries to get all the ingredients to blend how I wanted and the result is a remarkably wonderful smooth and creamy dip that is a pretty healthy treat. Paired with fresh veggies for dipping it made the perfect lunch, YUM!

Generally artichoke spinach dip is based off cheese, for my recipe I used silken tofu and avocado to give the creaminess of the cheese without all of the cheese calories. Silken tofu can sometimes be hard to find (I get mine at Trader Joes) you could try a local asian market. If you cannot find silken tofu you can use medium firm but stay away from firm or extra firm the texture makes the dip chunky and it loses that creamy texture.

3 ounces of silken tofu
1 can (14 ounces) water packed artichokes, well drained
2 cloves garlic
3 tablespoons grated parmesan cheese
3 tablespoons grated mozzarella cheese
1 tablespoon mayonnaise
1 tablespoon sour cream
½ ripe avocado
4 large fresh basil leaves
salt and pepper to taste

1. Preheat the oven to 350 degrees.
2. In a food processor puree the tofu, artichokes and garlic.
3. In a medium bowl using hand held beaters mix together the cheese, mayonnaise, sour cream and avocado until well blended.
4. Stir in with a spatula tofu mixture and finely chopped basil.
5. Pour mixture into an oven safe casserole dish. Bake uncovered for 40 minutes.

CALORIES IN THIS MEAL: 102 per person (1/2 cup per serving)

1 comment:

paul peggy zeus said...

It looks okay to eat, but I'm not a fan of tofu.

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