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Soy and Spinach Artichoke Dip
Photo Credit:
NDSU Extension

Soy and Spinach Artichoke Dip


A great addition to any party!



  • 1 pound silken tofu, crumbled
  • 1 pound low-fat cream cheese, cubed
  • 1 cup low-fat mayonnaise
  • ½ teaspoon ground pepper
  • 1 pound frozen chopped spinach, thawed, drained
  • 1 (15-ounce) can artichoke hearts, drained, coarsely chopped
  • ½ cup green onions, chopped
  • Parmesan cheese, grated, for garnish (optional)


Using a mixer, beat tofu until smooth.

Mix in cream cheese, mayonnaise and pepper in a mixer bowl. Fold in spinach, artichokes and green onions.

Spread mixture evenly in a 9- by 13-inch pan. Sprinkle Parmesan cheese on top, if desired.

Bake at 350 F for 15 to 20 minutes or until bubbly and browned on top.

Dietary and Nutrition


Tofu is high in protein making it a good option for a plant-based addition to your meal or alongside meat in many different dishes. It can be used in stir-fries, soups or on its own. Tofu has a very mild flavor and sponge-like structure that absorbs the flavor of marinades and seasonings.

Learn more
Page Portals

On the Move to Better Health: Teen Cooking School Focus on Soy Foods (FN2057, June 2022)

Teen Cooking School is a six-lesson curriculum for teens designed to increase knowledge of nutrition and culinary skills through interactive activities. Each lesson contains information on a different cooking skill.

Vary Your Veggies (FN727, Reviewed Dec. 2021)

The food icon, MyPlate, at has many suggestions to help you meet the current recommendations for vegetables.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.