Spinach and Artichoke Dip in a Loaf of Bread
15min
8 pers.
30min
Silken tofu
Appetizers and appetizers
Comforting Recipes
Ingredients
Creamy base
1 500 g container of Soykei silken tofu
¾ cup cream cheese
⅓ cup mayonnaise
½ cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 ½ tablespoons freshly squeezed lemon juice
½ teaspoon salt and black pepper, to taste
Filling
2 cups chopped spinach
1 13.5-ounce can marinated artichoke hearts
Salt and black pepper, to taste
1 loaf white bread
1 ½ cups cheddar or mozzarella cheese, grated
Preparation
- Preheat the oven to 375°F (190°C).
- In the bowl of a food processor, combine the Soykei silken tofu, cream cheese, mayonnaise, Parmesan cheese, garlic, lemon juice, salt, and pepper. Blend until smooth and homogeneous. Set aside.
- Heat a skillet over medium-high heat with 1 tablespoon olive oil, then sauté the spinach and artichoke hearts. Season with salt and pepper and set aside.
- Cut off the top of the loaf and remove some of the crumb to create a hollow. Place the loaf on a baking sheet lined with parchment paper.
- Pour the dip into the loaf. Cover with the top of the bread (optional) and bake for 25 to 30 minutes, until the top is hot, lightly browned, and the cheese is melted.
- Serve hot with bread cubes, raw vegetables, or crackers.
