Welcome to a delicious journey where health meets irresistible flavor! As a chef passionate about creating innovative and wholesome meals, I’m thrilled to share a recipe I developed for Mori-Nu tofu, proudly crafted in Tualatin, Oregon, USA. This particular dish is an absolute game-changer, proving that nutritious eating can be incredibly satisfying and utterly delectable. Get ready to transform your perception of healthy appetizers with this Garlicky Spinach Artichoke Dip paired with crispy Baked Tofu Fries. You’re truly going to adore this one! ~Jaden
Are you searching for the ultimate crowd-pleasing appetizer for your next holiday gathering, game day event, or casual get-together? Look no further! This Garlicky Spinach Artichoke Dip isn’t just any dip; it’s a revelation. During recipe testing, I was genuinely amazed by the results. We’ve reimagined the classic spinach artichoke dip, traditionally known for its rich and indulgent nature, by building its base with creamy silken tofu and light mayonnaise. This ingenious substitution significantly reduces the fat and calorie content without compromising on taste or texture. In fact, many find this lighter version even more appealing!
By choosing this healthier alternative, you’ll be richly rewarded with a dip that is wonderfully light yet incredibly creamy, bursting with full-bodied flavors. The addition of fresh garlic and a generous squeeze of lemon juice imparts a delightful zing, awakening your palate with every scoop. It’s a harmonious blend of earthy spinach, tangy artichoke, and pungent garlic, all lifted by the smooth, luxurious texture provided by the tofu. This dip is so flavorful and satisfying, your guests will never guess its secret healthy ingredient.
To elevate this appetizer experience, we’ve created a unique accompaniment: baked tofu fries. Forget traditional potato fries; these tofu alternatives offer a delightful crunch and a wholesome twist. They are incredibly simple to prepare, requiring less than 20 minutes in the oven, making them a perfect last-minute addition to your party spread. These tofu fries are not only a fantastic dipping vessel for our garlicky spinach artichoke dip but also a surprisingly tasty snack on their own. Their golden-brown exterior and tender interior make them truly addictive.
For a complete visual guide and expert tips, be sure to watch the recipe video below. It walks you through every step, ensuring your dip and fries turn out perfectly every time.
Garlicky Spinach Artichoke Dip with Baked Tofu Fries Recipe Video
Garlicky Spinach Artichoke Dip with Baked Tofu Fries
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Ingredients
FOR THE TOFU FRIES:
- 1 box
firm tofu (I prefer Mori-Nu silken extra-firm brand), drained. Choosing firm or extra-firm tofu is key for the fries to maintain their shape and develop a crispy exterior. Mori-Nu’s silken extra-firm variety provides an excellent texture for this application.
- cooking spray. A light coating of cooking spray helps achieve that desired crispiness without excessive oil.
FOR THE GARLICKY SPINACH ARTICHOKE DIP:
- 3/4 cup light mayonnaise of your choice. Using light mayonnaise significantly reduces the fat content, contributing to the dip’s healthier profile. Feel free to use a vegan alternative for a plant-based option.
- 3/4 cup parmesan cheese, freshly grated for the best flavor and melt. For a dairy-free version, consider a high-quality vegan parmesan substitute.
- 1/2 cup silken tofu (I prefer Mori-Nu silken), drained. Silken tofu is the star here, providing an incredibly smooth, creamy texture that mimics traditional cream cheese or sour cream, while adding protein and reducing calories. Ensure it’s well-drained to avoid a watery dip.
- 1 tablespoon fresh lemon juice. This essential ingredient adds a bright, zesty tang that balances the richness of the other components and enhances all the flavors. Don’t skimp on fresh!
- 2 cloves garlic, minced. Garlic is foundational to the dip’s robust flavor, providing that signature “garlicky” warmth and aromatic depth. For a stronger flavor, you can add an extra clove.
- 1/2 teaspoon salt, or to taste. Adjust salt according to your preference and the saltiness of your parmesan and mayonnaise.
- 1 (10-ounce) package frozen spinach, defrosted. Be sure to thoroughly squeeze out all excess water from the spinach; this is crucial for preventing a watery dip and concentrating the spinach flavor.
- 1 tablespoon fresh dill, chopped. Fresh dill adds a wonderful, subtle herbaceous note that complements the other flavors beautifully. If fresh isn’t available, use 1 teaspoon dried dill, but fresh is always recommended for the best taste.
- 1 (8 ounce) can marinated artichoke hearts, drained. Marinated artichoke hearts bring a tangy, savory, and slightly briny flavor to the dip. Ensure they are well-drained and coarsely chopped before adding.
Instructions
FOR THE TOFU FRIES:
- Preheat your oven to the broil setting, ensuring the oven rack is placed near the top, approximately 6 inches below the heating element. This positioning is crucial for achieving crispy, golden-brown tofu fries. Next, carefully pat the block of firm tofu completely dry with several layers of paper towels. Removing as much moisture as possible is essential for the tofu to crisp up properly during broiling. Once dry, slice the tofu block into uniform 1/2-inch thick strips, resembling traditional french fries. Consistency in thickness will ensure even cooking.
- Generously coat a baking sheet with cooking oil spray. Arrange the tofu strips in a single layer on the prepared baking sheet, making sure not to overcrowd them, as this can lead to steaming rather than broiling. Once arranged, lightly coat the top of the tofu strips with more cooking oil spray. Broil the tofu in the preheated oven for 7-10 minutes, or until the bottoms of the fries are beautifully browned and slightly crispy. Keep a close eye on them, as broilers can vary in intensity and tofu can brown quickly.
- Carefully flip each tofu fry using tongs or a spatula to ensure even cooking and browning on all sides. Return the baking sheet to the oven and broil the second side for another 7 minutes, or until all sides are uniformly browned and crispy to your liking. The goal is a firm, golden exterior with a tender interior.
- Immediately after removing the tofu fries from the oven, season them while they are still hot. A sprinkle of salt and freshly ground black pepper is a great start. For an extra layer of flavor, I highly recommend adding a dash of smoked paprika for a smoky depth or a sprinkle of Cajun spice for a lively kick. These hot seasonings will adhere perfectly to the freshly broiled tofu, enhancing their deliciousness. Serve warm.
FOR THE GARLICKY SPINACH ARTICHOKE DIP:
- Begin by addressing the defrosted spinach. This step is critical for a creamy, non-watery dip. Place the defrosted spinach in a clean kitchen towel or cheesecloth, and with all your might, squeeze out as much water as possible. You’ll be surprised how much liquid comes out! The drier the spinach, the better the dip’s consistency and flavor. If you’re feeling adventurous, you can save the nutrient-rich spinach water for another culinary use, such as adding it to smoothies, soups, or stocks.
- In the bowl of a food processor, combine the light mayonnaise, grated parmesan cheese, drained silken tofu, minced garlic, fresh lemon juice, and salt. Process these ingredients until they are thoroughly combined and the mixture is wonderfully smooth and creamy. This blending ensures that the tofu is fully incorporated and creates the luxurious base for your dip. Once smooth, add the squeezed spinach and fresh dill to the processor. Pulse a few times, just enough to incorporate the spinach and dill into the mixture without over-processing, which can make the dip too green and watery.
- Finally, add the drained marinated artichoke hearts to the food processor. Pulse 3-4 times, or until the artichokes are coarsely chopped and evenly distributed throughout the dip. Be careful not to over-process them into a paste; you want small, discernible pieces of artichoke for texture and flavor. Taste and adjust seasonings as needed, adding more salt, lemon juice, or garlic if desired. Serve this incredibly flavorful Garlicky Spinach Artichoke Dip immediately, either warm or at room temperature, with the crispy baked tofu fries and an assortment of fresh vegetables like carrot sticks, celery stalks, cucumber slices, or crisp radishes. For an even more indulgent experience, serve it with toasted pita bread or your favorite crackers. Enjoy!
This Garlicky Spinach Artichoke Dip with Baked Tofu Fries isn’t just a recipe; it’s an invitation to explore healthier, more innovative ways to enjoy classic comfort foods. The versatility of tofu, especially Mori-Nu’s quality products, makes it an ideal ingredient for everything from creamy dips to crispy snacks. Whether you’re aiming to reduce your fat intake, incorporate more plant-based protein, or simply try something new and exciting, this recipe delivers on all fronts. Its vibrant flavors and satisfying textures make it a memorable addition to any menu, ensuring that even the most discerning palates will be impressed. Don’t be afraid to get creative with your spices for the tofu fries or experiment with different herbs in the dip; cooking is all about personalizing your dishes to fit your taste. We hope this recipe inspires you to embrace the delicious possibilities of tofu and enjoy a lighter, yet equally indulgent, appetizer experience.