Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Ingredients: ounces firm tofu, drained; 1 cup chopped canned artichokes, drained, reserve 2 tablespoons canned juices; ½ 10-ounce package frozen chopped spinach, thawed, squeezed dry; 1 teaspoon dried basil; 1 teaspoon salt; 1/8 teaspoon pepper; 2 teaspoons extra-virgin olive oil; ¼ cup diced onion; 2 cloves garlic, minced

4 steps

My favorite Spinach Artichoke Dip recipe contains three ingredients that aren't included in the Daniel Fast food list: cream cheese, mozzarella cheese, and Parmesan cheese. So my task in creating a recipe that WOULD be allowed seemed nearly impossible. . .that is, until I realized I could substitute an ingredient with similar texture. The "cheese" in this dip recipe is plant-based (tofu), which allows you to enjoy this tasty dip even while on the Daniel Fast.

Updated at: Thu, 17 Aug 2023 13:15:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories29.1 kcal (1%)

Total Fat1.5 g (2%)

Carbs2.8 g (1%)

Sugars0.6 g (1%)

Protein1.4 g (3%)

Sodium313.1 mg (16%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

firm tofu

drained

1 cupcanned artichokes

chopped, drained, reserve 2 tablespoons canned juices

0.5 x 10 ouncefrozen chopped spinach

package, thawed, squeezed dry

1 teaspoondried basil

1 teaspoonsalt

⅛ teaspoonpepper

2 teaspoonsextra-virgin olive oil

¼ cuponion

diced

2cloves garlic

minced

Instructions

Step 1

Preheat oven to 375 degrees. Place tofu, artichokes, artichoke juice, and spinach in a food processor or blender. Process until smooth. Transfer mixture to a medium-sized bowl. Stir in basil, salt, and pepper. Set aside.

Step 2

Heat oil in a small skillet, and cook onions and garlic until onions are translucent. Remove from heat, and stir into spinach artichoke mixture.

Step 3

Place in a 3-cup glass or ceramic baking dish that has been rubbed with olive oil. Bake 20 minutes, or until edges start to brown. Serve warm.

Step 4

Yield: 8 servings (serving size: about ¼ cup)

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