Here’s my contribution to the frenzied recipe searching souls out there looking for something more or less on the healthy side of eating for this year’s Thanksgiving feast. I myself am a huge artichoke dip fan so this will be donning our table. I searched far and wide for this beauty so if you love this, take a look at other recipes on the www.101cookbooks.com site, many of them sound quite delicious!
Here’s to a healthy, happy and safe Thanksgiving!Baked Artichoke Dip Recipe
2 (14-ounce) cans water-packed artichokes, well drained
4 ounces organic silken tofu
3 large cloves garlic
1/3 cup Parmesan cheese, freshly grated
2/3 cup plain (or Greek) yogurt
1/4 teaspoon fine grain sea salt, or more to taste
pinch of cayenne pepper
More Parmesan to sprinkle on top
Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.
Makes 2-3 cups of artichoke dip.
http://www.101cookbooks.com/archives/baked-artichoke-dip-recipe.html
Anne Marie Costanzo is a nationally certified personal trainer and owner of Little Black Dress Personal Training. If you have any health and fitness questions, please contact her at am@littleblackdresspt.com.
