Very good with pita chips. Or if you just dive head first into the bowl. Either way.
1 whole head of garlic
olive oil
1 bag frozen spinach
1 can chopped artichoke hearts
8 oz of cream cheese, cubed OR 1 pkg soft tofu, cubed
dash lemon juice
1 tsp soy sauce
dash tobasco sauce
1 tsp paprika
1. To roast the garlic for the spinach dip, take the outer skin off the head but leave the individual cloves intact. Cut off each end of garlic head. Drizzle with olive oil, wrap in tin foil, and cook in 350 degree oven for 20 minutes. Cool.
2. Cook spinach according to package directions and drain well.
3. Combine, in food processor or blender (or Amy's magic bullet) all ingredients. Remove garlic from pulp by squeezing one end - it will literally fall out of its skin. Blend until smooth.
4. If desired, transfer to saucepan and heat through until bubbly.
This dip is freakin' amazing. It's really just as good with tofu - I make it that way when the kids are around, since Liam is allergic to.. you know.. the world. Plus, it is vegan this way!
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1 comment:
Oh, YUM! Ha, the magic bullet certainly would be perfect for this. I like that you can use tofu b/c the lactose intolerance-ness of us ('specially Carlos) precludes us from using cream cheese too much.
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