Spinach and Artichoke Dip (and pizza topping!)
Recipe Redux: “How to Tofu” Recipe Challange, plus Cookbook Giveaway!
To enter the Cookbook Giveaway, follow entry instructions below… (expired sorry)
This marks my first blog entry after a brief hiatus- a break taken due to losing my dear friend Jenn to cancer. What made the return especially hard for me at first was that Jenn was also my web designer whom helped me turn the vision of this Healthy in the Kitchen with Chef Michelle website into the reality it is today.
I do find it fitting that my first blog back is about cooking with soy. Studies have shown soy to be beneficial in the reducing the rates of certain cancers. So, if perhaps this site and others help make it easier for others to enjoy cooking and eating with soy, then maybe, just maybe we could help put a dent in this cancer mess. Yes, I dare to dream big… but then, is there really any other way…
So this Spinach & Artichoke dip recipe is super-duper easy to make- even a novice in the kitchen can master this on their first-try. It’s a great dish for when you are in a pinch for an easy, substantial appetizer – keep the spinach and artichoke in the freezer on hand ready and waiting for when you need it!
This dip makes for a delicious pizza topping too. Just simply spread some Spinach-Artichoke dip over your favorite pre-made pizza dough, add a few chopped veggies on top (like peppers, onions, mushrooms) and bake (ok, if you must have the cheese, you can sprinkle some of that on too…) Now your leftover veggie dip from Saturday night’s party can cleverly transform to your pizza served on football Sunday. And no one will be the wiser during either meal that there is soy making each dish so tasty (unless you tell them, which I would confess right after they remark how delicious it is!) Note: When making a pizza, if using a gluten-free crust, for better texture I recommend lightly spraying the pizza’s edges (where the dough is exposed) with olive oil.
12 ounces tofu, firm (1 small package)
2-3 cloves Garlic, chopped
1/8 teaspoon Chili Flakes
1 tablespoon Apple cider vinegar
pinch of salt and black pepper
20 ounces Frozen chopped spinach, thawed (2 packages)
9 ounces Frozen artichokes, thawed, chopped (1 package)
Preheat oven to 350 degrees.
In a medium mixing bowl, add the tofu, garlic, mustard, chili flakes, vinegar, salt and pepper. Mash tofu to a course consistency, like feta cheese. Add the spinach and artichokes and toss to combine.
Spread dip out evenly in a large baking dish (I used a 9′ pie pan). Bake uncovered for about 25 minutes, or until thoroughly heated. Serve dip warm with lots of cut veggies (like celery, carrot, pepper, broccoli, radish and cucumber) and spread a bit of it over your favorite whole-grain crackers or bread.
This post is dedicated to the loving memory of Jenn Marcelais of Soul Oyster Web Studios, and to all our other loved ones who have battled, or who are now in the fight, with cancer. May we all have a cure soon.
“By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Cookbook Offer!!! Enter for a chance to win a copy of Soyfoods Cookbook!
Simply comment on this post about your favorite way to enjoy soy,and you are entered – it’s that easy! Click on the “Comments” tag below to share a comment and enter.
One respondent will be chosen at random. Entry must be made by October 23, 2012.
(contest is now closed.)