BRYANNA'S YUMMY VEGAN, LOW-FAT ARTICHOKE HEART AND SPINACH DIP (HOT OR COLD)

Servings: 7

Yield: about 3 1/2 cups

http://veganfeastkitchen.blogspot.com/2011/02/big-crispy-whole-grain-low-fat-pizzelle.html

1 (12.3 oz.) box extra-firm SILKEN tofu

2 1/2 tablespoons nutritional yeast flakes

5 teaspoons lemon juice

4 1/2 teaspoons light miso

4 teaspoons tahini

2 cloves garlic, peeled

1/2 teaspoon salt

1 pinch sugar

1/2 cup vegan mayonnaise (my lowfat eggless mayo, OR Reduced-Fat Vegenaise or Spectrum Naturals Eggless,Vegan Light Canola Mayo)

2 tablespoons homemade vegan pesto or commercial vegan basil pesto

freshly-ground black pepper to taste

14 oz. jar marinated artichoke hearts, drained, rinsed under hot water, and patted dry

1(10 oz.) pckg. frozen spinach OR kale, thawed out and squeezed dry, chopped

(NOTE: If you use fresh greens, use 12-16 ounces; wash and trim, chop and steam them until tender.  Drain and cool, then squeeze as much liquid out of them [in your fist] as possible.)

Optional (for hot version)

1/2 cup whole grain breadcrumbs

Paprika or smoked paprika

Serve with:

Raw veggie dippers, crusty bread, bread crisps, pita crisps, or whole grain crackers

Directions:

Process the silken tofu, nutritional yeast, lemon juice, miso, tahini, garlic, salt and sugar in a food processor until very smooth. Add the vegan mayonnaise, pesto and pepper and process again.  Add the artichokes and spinach, and pulse just to chop the artichokes a bit and combine.

To serve cold, spoon into an attractive serving dish and sprinkle with paprika or smoked paprika.  Cover and refrigerate until serving time.

To serve hot, preheat the oven to 375ºF. Oil a shallow baking dish. Spread the mixture into the baking dish.  Sprinkle with the bread crumbs and paprika.  Spray with a bit of oil from a pump sprayer.  Bake for 15-20 minutes, or until hot and bubbly.

Nutrition Facts for cold version made with Reduced-Fat Vegenaise or Spectrum Naturals Eggless,Vegan Light Canola Mayo:

Nutrition (per 1/2 cup serving): 259.1 calories; 32% calories from fat; 10.4g total fat; 0.0mg cholesterol; 413.9mg sodium; 1724.2mg potassium; 32.0g carbohydrates; 12.5g fiber; 0.9g sugar; 19.5g net carbs; 19.2g protein; 5.2 points.

(NOTE: the Spectrum Naturals mayo is 10 calories less per tablespoon than the Vegenaise.)

For hot version, with breadcrumbs:

Nutrition (per 1/2 cup serving): 267.6 calories; 32% calories from fat; 10.5g total fat; 0.0mg cholesterol; 435.8mg sodium; 1727.4mg potassium; 33.6g carbohydrates; 12.6g fiber; 1.0g sugar; 21.0g net carbs; 19.5g protein; 5.4 points.

 Nutrition Facts for cold version using my low-fat eggless mayo:

Nutrition (per 1/2 cup serving): 238.0 calories; 25% calories from fat; 7.2g total fat; 0.0mg cholesterol; 418.5mg sodium; 1726.8mg potassium; 32.3g carbohydrates; 12.6g fiber; 1.0g sugar; 19.8g net carbs; 19.8g protein; 4.6 points.

For hot version, with breadcrumbs:

Nutrition (per 1/2 cup serving): 246.5 calories; 24% calories from fat; 7.3g total fat; 0.0mg cholesterol; 440.4mg sodium; 1730.0mg potassium; 34.0g carbohydrates; 12.7g fiber; 1.2g sugar; 21.3g net carbs; 20.0g protein; 4.7 points.