Creamy Vegan Artichoke Dip
Recipe from Nasoya's website
1 12-oz. pkg. Nasoya light silken tofu
2 Tbs. Nayonaise® Original Fat Free Sandwich Spread
1 Tbs. Dijon mustard
1 Tbs. lemon juice
2 cloves garlic, minced (about 2 tsp.)
1/2 tsp. onion powder
1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup grated soy cheese
Paprika for dusting
1. Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
2. Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.
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