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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 93.3
  • Total Fat: 3.0 g
  • Cholesterol: 5.9 mg
  • Sodium: 681.9 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 4.7 g
  • Protein: 7.5 g

View full nutritional breakdown of Baked Artichoke Dip calories by ingredient
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Baked Artichoke Dip

Submitted by: NCSUEMME

Introduction

From "101 Cookbooks" From "101 Cookbooks"
Number of Servings: 6

Ingredients

    2 (14-ounce) cans water-packed artichokes, well drained
    4 ounces organic silken tofu - I used soft tofu for NUT info
    3 large cloves garlic
    1/3 cup Parmesan cheese, freshly grated
    2/3 cup plain (or Greek) yogurt - I used Fage 2% to get nut info.
    1/4 teaspoon fine grain sea salt, or more to taste
    pinch of cayenne pepper
    more Parmesan to sprinkle on top

Directions


Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

Makes 2-3 cups of artichoke dip. I entered that there were 6 servings, estimating a serving of 0.5 cup.

Number of Servings: 6

Recipe submitted by SparkPeople user NCSUEMME.






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