Print

Tofu Spinach Artichoke Dip

I know I’m a bit late to the party, but I’ve been seeing all these Superbowl recipes and although I’m not much of a football buff, they’ve made me a bit envious. So for the first time in a few years I turned on the TV and cooked up some ginger lime buffalo wings (which
Course Appetizer
Cuisine American
Level Beginner
Main Ingredient Cheese, Tofu
Diet Gluten-Free, Low Sugar, Low-Carb, Pescatarian, Vegetarian

Ingredients

  • 1/2 small onion (diced)
  • 2 cloves garlic (minced)
  • 14 ounces artichoke hearts water (quartered)
  • 10 ounces frozen spinach (defrosted, squeezed and chopped)
  • 14 ounces soft tofu (drained)
  • 5 ounces water chestnuts (roughly chopped)
  • 1/4 cup mayonnaise
  • 1/2 cup Parmigiano-Reggiano (freshly grated)
  • 1/4 cup Gruyere (grated)
  • salt and pepper (to taste)
  • Paprika (for garnish)

Instructions

  1. Move your oven rack to the upper middle position and preheat the oven to 450 degrees F.
  2. Heat an oven proof skillet and add a splash of oil. Saute the onions until they are soft then add the garlic, continuing to saute until they are well caramelized and a nice rich brown. Squeeze the excess water out of the spinach and artichoke hearts and add them to the onions, stirring to combine.
  3. Add the drained tofu and mash with a wooden spoon, stirring to incorporate with everything else. Add the water chestnuts, mayo, Parmigiano Reggiano and 1/2 C of the Gruyere. Stir together until smooth and creamy then salt and pepper to taste.
  4. Sprinkle the remaining Gruyere on top and dust with paprika. Bake in oven until the dip is bubbly and the cheese is golden brown.
  5. Enjoy with a fresh baked baguette or crackers.