Friday, February 5, 2010

Makeover Spinach Artichoke Spread

Contributed by: Bridget McFarland

Ingredients
1 (16 ounce) package soft tofu
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 (10 ounce) packages frozen chopped
spinach, thawed and squeezed dry
3 garlic cloves, minced

Directions
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Serve warm

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