A wonderful dip to serve with bagel crisps or your favorite crackers.
2 cloves garlic
1 (15 oz) can artichoke hearts, packed in water
4 oz soy cream cheese
12 oz silken tofu, firm – drained
2 tablespoons soy sour cream
1 tablespoon lemon juice
3 drops red hot or tabasco
1/2 teaspoon salt
1/4 cup soy parmesan cheese
1 green onion, diced (the white and green part)
Bagel Chips, garlic-flavored, or your favorite cracker
In a food processor mince garlic. Add tofu, soy cream cheese, sour cream, lemon juice, and salt until well blended.
Add artichokes, tabasco or red hot, and soy parmesan cheese – blend until mixed.
Place in a baking dish (you can treat with cooking spray first) and bake for 25 minutes. Remove from oven and allow to cool 5 minutes before serving.
Makes about 2 cups dip – you can store any leftovers in your refrigerator for 2 days. This reheats very well and even tastes good cold.
Serving Size: 1/4 cup
Nutritional Analysis (does not include bagel chips/crackers)
Calories: 98
Fat: 6
Sat. Fat: 1
Soy Protein: 7
Cholesterol: 0