Amber Robertson-Smith (Nashville, Tennessee)
Makes 2–3 cups
This recipe features tofu, a bi-product of soy, which is one of Tennessee’s top crops. Tofu often acts as a sponge, absorbing the flavors that surround it. Therefore, the taste of this classic recipe will be quite recognizable to most, although the silky, white tofu will put a twist on the dip’s texture.
10 ounces frozen spinach, thawed, squeezed, and well-drained
1 (14 oz.) can artichoke hearts, drained
4 ounces silken tofu
3 cloves garlic, smashed (see Chef’s Tips on garlic, this page)
⅓ cup grated Parmesan cheese, plus additional for sprinkling on top
⅔ cup Greek yogurt
¼ teaspoon sea salt
Cayenne pepper, to taste
Preheat an oven to 350°F. Puree the spinach, artichokes, tofu, and garlic in the bowl of a food processor. In a separate bowl, mix together the cheese, yogurt, salt, and pepper. Add the pureed mixture, and mix well. Transfer to a 4- by 6-inch baking dish, sprinkle additional cheese on top, and bake for 45 minutes or until the cheese is golden brown.