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Nutrition
Facts:
(per serving) |
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Calories: 125
Fat: 9g
Cholesterol: 25mg
Sodium: 200mg
Carbohydrate: 5g
Fiber: 0g
Protein: 8g
Soy Protein: 2g
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This recipe is: |
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Low
Cholesterol
Low Sodium
Vegetarian |
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Recipes - Appetizers,
Salad & Soup
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Tex
Mex Spinach Dip
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| by
Lani Bloom, RD |
| Serves: 12 |
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Artichoke
and spinach dip has become my favorite appetizer.
This version has the added benefits of soy
protein along with great taste! Best served
right out of the oven, with tortilla chips.
PREP & BAKE TIME: 35 minutes |
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| Measures
Translation Table |
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| Ingredients: |
1 (12.3oz)
pkg Mori-Nu®
Firm Tofu
2 large garlic cloves
1 vegetable bouillion cube, dissolved in 2
T. hot water
1/2 c. shredded Asiago cheese
1 (10oz) pkg. frozen, chopped spinach, defrosted
& drained
1 (6 1/4oz) can artichoke hearts, drained
1 (8oz) container onion-chive cream cheese
1 c. shredded mozzarella cheese |
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| Instructions: |
- Preheat oven to 375°F. Put tofu,
garlic, and dissolved bouillion into the
workbowl of a food processor with metal
blade. Process until smooth.
- Add Asiago cheese, spinach, artichokes
and cream cheese; process until well blended.
Pour into medium bowl and stir in mozzarella
cheese.
- Place in 8"x8" glass baking
dish and bake until heated through, 20-25
minutes.
- Serve with tortilla chips.
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