Prep/Total time: 30 min.
Yield: 5 cups
1 pkg (16oz) soft tofu
2 C. grated Parmesan cheese
1 C. reduced-fat mayonnaise
1 can (14oz) water-packed artichoke hearts, rinsed, drained and chopped
2 pkgs (10 oz. ea.) frozen chopped spinach, thawed and squeezed dry
3 garlic cloves, minced
In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350 fro 20-25 minutes, or until heated through. Serve warm.
*Taste of Home:Light and Tasty, February/March 2006*
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