tempeh dip?

Oh man it’s COLD. “Frost Advisory”? “Flurry”? “Blustery”?? - mysterious weather terms I had to ask my husband to define. And you can’t make fun of me because my Better Half just had an orange wedge (yes, as in a slice of the citrus fruit) - for the first time in his life! Or so he thinks, since he had no idea how to eat it. And his reaction to tasting his first piece of orange? “It’s intense.”

Odd on so many levels.

Moving on.  “How To Feed A Man Tempeh (and other intense foods): hide it and make it look delicious!!”

Oh yes, it’s there. Eat me baby!

ARTICHOKE & SPINACH TEMPEH DIP.

Ingredients: (4 Servings)

1 cup organic tempeh, ground
1 cup spinach, chopped
4 artichoke hearts, chopped
3 tbs light cream cheese
½ cup non-fat sour cream
½ tsp garlic salt
½ -1 tsp salt
1 tsp fresh garlic, chopped
½ cup Asiago cheese, shredded (topping)

Mix all ingredients; spread in baking dish. Sprinkle with Asiago (or any shredded cheese), and put in oven at 400F. Bake for about 10 min, then broil for about 5 minutes or until top is browned.

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