Spinach and Artichoke Dip

In true China form, we managed to adapt a recipe to a point that tasted pretty amazing without several of the key ingredients called for by similar recipes (or the recipe name). On our recent “Applebee’s at Home” date night, I made this spinach and artichoke dip and it was a hit!Ingredients:

3/4 cup cooked, drained & squeezed, and chopped “spinach” leaves, packed (We don’t have spinach per say here, but we used some similarly shaped greens with great success. The 3/4 cup is the measurement after the leaves are cooked, chopped, and packed into the measuring cup.)

1/2 cup chopped asparagus (about 1/2″ long segments), boiled until very soft and drained (This was our substitute for artichoke, which isn’t the same but worked great here。）

1/3 cup Parmesan and Romano grated cheese

3/4 cup shredded mozzarella cheese

1 cup alfredo sauce (I used an alfredo packet for this and reduced the milk it called for by 1/4 cup to yield a thicker sauce.)

1 teaspoon minced garlic

1/2 block tofu (about 1/2 cup if packed into a measuring cup)Directions and Notes

1. In a blender or magic bullet cup, combine a little of the alfredo sauce and the tofu and blend until smooth.

2. Combine all ingredients and pour into a 9″ round baking dish.

3. Bake at 350 degrees Fahrenheit for 30 minutes or until the dip is bubbling. Serve hot with chips, like these wonton chips.

 

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