Regular Foods · Party Dips · by Mallow
Mallow’s Hearth-Garden Spinach & Artichoke Dip
Spinach Artichoke Protein Dip
Mallow folds silken tofu and Greek yogurt into a warm garden dip with spinach, artichoke, and two cheeses. The visible vegetable pieces make this a regular-food recipe here; use only after every ingredient and texture is cleared.
- Total time
- 25 min
- Yield
- 16 servings
- Serving
- About 1/3 cup
- Texture
- Creamy with very finely chopped vegetables
Ingredients
- 1 can (14 ounces) artichoke hearts in water, drained and minced very finely
- 8 ounces part-skim low-moisture mozzarella, shredded
- 8 ounces Parmesan cheese, finely shredded
- 1 tablespoon hot sauce, optional and only when tolerated
- 8 ounces soft silken tofu, drained
- 2 cups spinach, cooked, squeezed dry, and minced very finely
- 16 ounces plain low-fat Greek yogurt
- 2 teaspoons minced garlic
Directions
- 1
Mince the drained artichokes and cooked spinach until no large or stringy pieces remain.
- 2
Beat the tofu and yogurt together until smooth, then mix in the artichokes, spinach, mozzarella, Parmesan, garlic, and optional hot sauce.
- 3
Warm gently on the stove, in a slow cooker, or in short microwave intervals, stirring often, until the cheese melts and the dip is hot throughout.
- 4
Check the finished texture before serving; process it more finely if your approved texture requires it.
- 5
Measure the portion set by your care team and refrigerate leftovers within 2 hours.
PER SERVING
Nutrition
- Protein
- 13g
- Calories
- 138
- Carbs
- 4g
- Fat
- 7g
- Fiber
- 1g
- Sugar
- 2g
Nutrition is provided by the source per serving; the displayed fat and fiber values are rounded to whole numbers for the Guild ledger. Sodium was not provided and varies by cheese and hot sauce.
Source: Adapted and independently worded from Bariatric Fusion’s Spinach Artichoke Dip (https://www.bariatricfusion.com/blogs/recipes/bariatric-recipes-spinach-artichoke-dip).
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