Let me tell you, I’m crazy about all things green. That includes leafy greens, and this mustard greens dip is no exception. It’s delicious and much healthier than most of those store-bought spinach dips.
Mustard Greens Dip
Ingredients:
- 2 heads mustard greens
- 3 tbsp. olive oil
- 1/2 can artichoke hearts, drained
- 1/2 cup roasted red peppers
- 2 tsp. salt, divided in half
- 1 tsp. cracked black pepper
- 5 oz. Italian Herb Philadelphia Cooking Creme
- 4 oz. firm tofu, cubed and pressed
- 1/2 red onion, finely diced
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1 tbsp. dried thyme
- 1/2 cup Parmesan cheese, grated
Instructions:
Preheat oven to 350 degrees.
Slice heads of mustard greens into 1-inch strips.
Heat olive oil in a large skillet and saute the greens on medium heat for 12 minutes.
Add in the artichoke hearts, roasted red peppers, one teaspoon of salt and pepper and cook an additional seven minutes.
Remove from heat and place the vegetable mixture in a food processor.
To the vegetable mixture, add cooking creme, tofu, red onion, basil, oregano, thyme and one teaspoon of salt.
Pulse until thoroughly combined.
Place mixture into a small baking dish (a 4.5-cup casserole dish) and cover it with Parmesan cheese.
Bake at 350 degrees for 20 minutes until cheese is golden brown.
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