Monday, January 26, 2009
This is a very slightly healthier take on the cheesy classic.
1/2 cup pine nuts, toasted
1/2 pkg frozen spinach, thawed
1/4 block silken tofu
3 large cloves garlic, minced
3 jars marinated artichokes, drained (6 oz each)
black pepper to taste (about 1/4 tsp)
1/3 c. grated parmesan
2/3 c. thick Greek yogurt
1/2 c. mayonnaise
In a food processor, puree spinach, tofu, garlic, pepper, and artichokes. Separately, whisk together the yogurt and parmesan. Then combine spinach mixture with yogurt mixture, and stir in the pine nuts.
Using a spatula, transfer mixture to a casserole dish. Bake at 350 for about 40 minutes. Let cool. When cool, stir in the mayonnaise. Serve with plenty of crusty bread.