Roasted Red Pepper Artichoke Dip
2016-04-20 10:49:03
Ingredients
- 1 1/3 cups drained, chopped canned artichoke hearts (or one 13.75oz can)
- ½ cup chopped jarred roasted red pepper
- ¾ cup soft silken tofu
- ¼ cup mayonnaise
- 1 cup shredded parmesan cheese
- 1 cup shredded Italian blend cheese
- 1 tablespoon + 1 teaspoon minced garlic
Instructions
- Preheat oven to 375°F.
- Chop the artichoke hearts and roasted red peppers and place in a medium sized mixing bowl.
- Measure out tofu, mayonnaise, parmesan cheese, Italian blend cheese, and garlic, place in the mixing bowl with the artichoke hearts and roasted red pepper, and stir until incorporated.
- Transfer artichoke mixture into an ungreased 8 by 8 baking dish, place in oven, and bake for approximately forty minutes or until brown and bubbly.
Notes
- Ten servings (¼ cup each)
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