• soyfoodscouncil

Roasted Red Pepper Artichoke Dip

Ingredients 1 1/3 cups drained, chopped canned artichoke hearts (or one 13.75oz can)

½ cup chopped jarred roasted red pepper

¾ cup soft silken tofu

¼ cup mayonnaise

1 cup shredded parmesan cheese

1 cup shredded Italian blend cheese

1 tablespoon + 1 teaspoon minced garlic


Instructions Preheat oven to 375°F.

Chop the artichoke hearts and roasted red peppers and place in a medium sized mixing bowl.

Measure out tofu, mayonnaise, parmesan cheese, Italian blend cheese, and garlic, place in the mixing bowl with the artichoke hearts and roasted red pepper, and stir until incorporated.

Transfer artichoke mixture into an ungreased 8 by 8 baking dish, place in oven, and bake for approximately forty minutes or until brown and bubbly.


Notes Ten servings (¼ cup each)

1 view0 comments

Recent Posts

See All

Tofu Potato Salad

2 large, cooked potatoes, cut up into bite-sized pieces 8 oz. firm tofu, drained, crumbled 2 T. Dijon mustard 1 T. honey 2 teaspoon vinegar 1/2 teaspoon turmeric 3 chopped green onions 1/2 teaspoon