One of my all-time, absolute favorite dishes is creamy spinach-artichoke dip from restaurants. It's my silver bullet... Tasty, creamy, cheesy, salty, and absolutely horrific for you. It's also often made with chicken stock or chicken fat for flavor, so it's one of those sneak-attack non-veg dishes.
I wanted to find a way to enjoy my favorite guilty pleasure without sacrificing my lifestyle (or the circumference of my thighs). The key was switching to low-fat dairy products, roasting the garlic to add flavor without adding more cheese, and adding a block of tofu to add creaminess and protein without noticeably changing the favor. This dish has that delicious restaurant flavor without leaving you feeling sluggish afterwards.
Sarah's Spinach-Artichoke Dip
Ingredients
4 cloves garlic
1 (10 oz) package light alfredo sauce
1 oz package fat-free cream cheese
3/4 cup 2% mozzarella cheese
1/3 cup shredded parmesan/asiago cheese mix (just parmesan is fine)
10 oz frozen spinach, thawed and drained
14 oz (1 can) artichoke hearts, chopped
1 pound silken tofu
Directions
1. Preheat over to 350 degrees. Place garlic cloves (in skins) in medium baking dish. Bake for 20 minutes or until soft.
2. Remove cloves, cool, then squeeze out of skins. Chop finely, and return to baking dish.
3. Mix garlic, alfredo sauce, mozzarella cheese, parmesan/asiago cheee, spinach, tofu, and artichoke hearts in the baking dish. Combine well.
4. Bake at 350 degrees for 30-35 minutes, until melted and golden brown on top.
5. Serve with lots of veggies, and enjoy!
Nutrition Information
12 small servings (as snack): 107 calories, 4g fat, 8g carbs, 1g fiber, 8.5g protein
4 hefty servings (as meal): 321 calories, 12.5g fat, 23g carbs, 2.5g fiber, 25g protein
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