There was this dip I used to buy at Whole Foods that was a guilty pleasure for a couple reasons: One, I knew it was loaded with man's greatest invention (mayonnaise) and two, it was strangely pricey. After the dip made it safely home, I would inspect the ingredients - spinach, artichokes, mayonnaise, parmesan cheese, roasted pepper, and lemon juice, if my memory serves me correctly. While shoveling large quantities of it in my mouth I would think - you've got to just make this on your own and stop throwing down money for an overpriced dip. That was years ago now and I finally got around to doing it.
I substituted the majority of the mayonnaise with silken tofu which does an excellent job of soaking up all the flavors around it. It adds a great creamy texture and binds the dip together too. Because there isn't any actual cooking involved, just chopping, whisking and stirring, this dip is a breeze to make. And, with the holidays right around the corner, this is a great recipe to have in your arsenal.
I served it with some good, crisp crackers and carrots, but I can also see this as a splendid sandwich spread, perhaps with some turkey and tomato.
For about 3 cups:
- 10 ounces (250 grams) frozen chopped Spinach, thawed and squeezed dry
- 14 ounces (400 grams) canned artichoke hearts, drained and chopped
- 4 tablespoons mayonnaise
- 1/3 cup chopped roasted red bell pepper
- 1/3 cup finely grated parmesan cheese
- 5 ounces (150 grams) firm silken tofu
- 1½ tablespoons lemon juice
- Salt and pepper to taste
This dip will keep, refrigerated, for a couple days. Stir again before serving.