Cool Spinach & Artichoke Dip

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

In a medium bowl, mash the tofu with a fork. Add the mayonnaise, parmesan cheese, and lemon juice. Whisk together until fairly smooth (there will be some texture because of the tofu). Add the spinach, artichoke hearts, and roasted pepper. Stir together until thoroughly combined. Season to taste with salt and pepper. Refrigerate until ready to use. Serve with crackers and carrot sticks.

This dip will keep, refrigerated, for a couple days. Stir again before serving.