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Makeover Spinach Artichoke Spread
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1 package (16 ounces) soft tofu, drained
2 cups grated Parmesan cheese
1 cup reduced-fat mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish
pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated
through. Serve warm.
Yield: 5 cups.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |