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Hot spinach and artichoke dip, signed Cynthia Marcotte
Hot spinach and artichoke dip, signed Cynthia Marcotte

Hot spinach and artichoke dip, signed Cynthia Marcotte

Portions 8 to 12
Preparation Time
Cooking Time

Ingredients

1/2 cube semi-firm silken tofu, mashed with a fork

1/3 c (80 ml) light cream cheese, softened

1/3 c (80 ml) cheddar cheese, grated

12 nuggets Arctic Gardens’ spinach and artichoke dip mix , reheated*

1/4 c (60 ml) sun-dried tomatoes, finely chopped

1/2 c (125 ml) old-fashioned rolled oats

3 tbsp (45 ml) parmesan, finely grated

1 tbsp (15 ml) margarine

2 tsp (10 ml) onion powder

1 tbsp (15 ml) thyme, freshly chopped

* Follow package directions

Preparation

  1. Preheat oven to 350 °F (180 °C).
  2. Put tofu, cream cheese, cheddar, spinach and sun-dried tomatoes in a heat-resistant serving dish**. Stir vigorously with a fork to obtain a smooth dip. 
  3. In a small bowl, mix together oats, parmesan, margarine, onion powder and thyme. Spread the mixture in an even layer on top of the dip. 
  4. Bake for 10 minutes, then finish under the grill until the topping is golden and crunchy.
  5. Serve on crackers, toast or raw veggies. 

** The dish must hold about 2 cups and not be too deep. 

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