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Makeover Spinach Artichoke Spread Recipe

Makeover Spinach Artichoke Spread Recipe

Makeover Spinach Artichoke Spread was a bubbling-hot success for our recipe revamp team. It boasts 60% less fat than the original recipe that Susanne Nonekowski sent from Oak Harbor, Ohio. It even has nearly half of the calories.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:20 servings

Ingredients

  • 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

Directions

  • 1. 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.

Nutritional Facts

1/4 cup: 109 calories, 8g fat (2g saturated fat), 11mg cholesterol, 317mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 7g protein

Reviews for Makeover Spinach Artichoke Spread

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MY REVIEW
ElaineMP
Reviewed Jul. 13, 2013

"This recipe inspired me to try another version, going for a creamier, more dip-like quality. Substitute the mayo for low-fat or fat-free cream cheese and fresh spinach. A quick pulse in the blender (with a pinch of sea salt and a few grinds of black pepper) mixes the ingredients beautifully."

MY REVIEW
ozlem
Reviewed May. 24, 2011

"awesome taste..."

MY REVIEW
jillandrews
Reviewed Apr. 4, 2010

"Doesn't compare to the original version of this recipe. Served it for a appetizer & didn't even get half-finished. Sad loss of artichokes :("

MY REVIEW
hobbieb
Reviewed Jul. 16, 2009

"This was FANTASTIC!! My daughter's friend is a hostess at a very upscale restaurant and they serve the "fat" version. She tried and loved it. She practically licked the bowl clean, and she actually thought it was every bit as good as the "fat" one. I will definitely be making this again and again. Thanks!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.