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Baked Artichoke Dip Recipe

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This recipe for Baked Artichoke Dip, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelli Paulson
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (14-ounce) cans water-packed artichokes, well drained
4 ounces organic tofu
3 large cloves garlic
1/3 c Parmesan cheese, freshly grated
2/3 c plain (or Greek) yogurt
1/4 tsp fine grain sea salt, or more to taste
pinch of cayenne pepper
more Parmesan to sprinkle on top

Directions:
Directions:
Preheat oven to 350 degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

Personal Notes:
Personal Notes:
From one of my favorite go to cooking website -101 cookbooks. I have made this many times and no one has ever complained about the tofu.

 

 

 

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