Hot Artichoke Spinach Dip

Kitchen Tested
  • Yield 10 to 12 servings
  • Prep 15 mins
  • Cook 35 mins

Silken tofu is the surprise ingredient in this creamy crowd-pleaser.

Hot Artichoke Spinach Dip
Mark Boughton/styling: Teresa Blackburn

Silken tofu stands in for the mayonnaise and cream cheese common in this cocktail party fare. Serve with pita chips.


Cooking spray
2 cups coarsely chopped marinated artichoke hearts (3 small jars), marinade reserved
1 box (10-ounce) frozen spinach, thawed and drained
1/2 cup sliced green onions
24 ounces silken tofu, drained
2 teaspoons garlic cloves, halved
4 ounces Neufchatel
1 dash cayenne pepper
1/3 cup grated Swiss cheese
2/3 cup shredded Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 350F. Spray a shallow gratin or 8-inch square baking dish with cooking spray.
  2. Combine artichokes, spinach and onion in a medium bowl. Set aside.
  3. Place tofu, garlic, Neufchatel, cayenne and 2 tablespoons reserved artichoke marinade in food processor. Process until smooth.
  4. Combine tofu mixture with artichoke mixture. Add Swiss cheese, 1/3 cup Parmesan, salt and pepper and stir until well combined. Transfer to the prepared baking dish.
  5. Sprinkle remaining Parmesan over top. Bake 30 to 35 minutes or until hot, bubbly and golden brown on top.

Recipe by Crescent Dragonwagon.



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