Keep Moving Forward

Ask me anything   About Me   September Fitness Goals & Progress   

I’m a 20-something working girl living in Washington, D.C. trying to live a healthier lifestyle. I’ve been inspired by the positive health and weight loss community on Tumblr, so I decided to join and share my story. *SW: 150 -- CW: 144 -- UGW: 130*

Making some healthy spinach artichoke dip while I work at home on this snow day in D.C.!
Recipe from one of my favorite recipe blogs, 101 Cookbooks. Look for the #101cookbooks tag on my blog for more recipes from Heidi’s site :)


Baked Artichoke Dip Recipe
Sometimes silken tofu can be hard to find. No worries, I’ve had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. For some added nutritional punch and color quickly saute a couple handfuls of spinach in a bit of olive oil - toss it in the food processor with the artichokes, tofu, and garlic.

2 (14-ounce) cans water-packed artichokes, well drained4 ounces organic silken tofu3 large cloves garlic1/3 cup Parmesan cheese, freshly grated2/3 cup plain (or Greek) yogurt1/4 teaspoon fine grain sea salt, or more to tastepinch of cayenne pepper
more Parmesan to sprinkle on top

Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

Making some healthy spinach artichoke dip while I work at home on this snow day in D.C.!

Recipe from one of my favorite recipe blogs, 101 Cookbooks. Look for the #101cookbooks tag on my blog for more recipes from Heidi’s site :)

Baked Artichoke Dip Recipe

Sometimes silken tofu can be hard to find. No worries, I’ve had success using medium firm regular tofu as well - just stay clear of the firm and extra-firm varieties. For some added nutritional punch and color quickly saute a couple handfuls of spinach in a bit of olive oil - toss it in the food processor with the artichokes, tofu, and garlic.

2 (14-ounce) cans water-packed artichokes, well drained
4 ounces organic silken tofu
3 large cloves garlic
1/3 cup Parmesan cheese, freshly grated
2/3 cup plain (or Greek) yogurt
1/4 teaspoon fine grain sea salt, or more to taste
pinch of cayenne pepper

more Parmesan to sprinkle on top

Preheat oven to 350F degrees. In a blender or food processor puree the artichokes, tofu, and garlic. In a separate medium bowl whisk together the parmesan cheese, yogurt, salt, and cayenne. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes). Sprinkle the top with more Parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes.

— 1 year ago with 12 notes
#101 cookbooks  #heidi swanson  #healthy recipe  #spinach  #spinach artichoke dip  #artichoke 
  1. missionpossible17 reblogged this from hi-there-motivation
  2. molly-zebra reblogged this from hi-there-motivation and added:
    I was seriously craving spinach and artichoke dip last night, so this looks so awesome!
  3. hi-there-motivation posted this