Friday, October 17, 2008

Spinach Artichoke Dip Two Ways

For both:
28 oz frozen chopped spinach
2 12 oz bags of frozen artichoke hearts, chopped fine
6 cloves of garlic minced and smashed with some sea salt
salt & pepper
1 cup mayonnaise

For dairy free:
2 oz tofu
1/4 cup tofutti "cream cheese"

For dairy cheesey goodness:
2 cups grated Parmesan cheese
2 8oz chunks of cream cheese
6 oz of tofu
1/4 cup sour cream

Mix a bit of ingredients "for both" with dairy-free ingredients in stand mixer. Place in a small greased baking dish. Bake at 350F for about 15-20 minutes.

Mix remaining "for both" ingredients with cheesey goodness ingredients in stand mixer. Place in two pie dishes - one to bake for now, one to freeze for later. Bake at 350F until hot & bubbly through (25-30 minutes).

Serve both with carrot & celery sticks, sliced baguette and crackers.

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