Do you love spinach dip? Well then I encourage you to try this version made with one of my favorite cool season vegetables – mustard greens.


  • 2 heads mustard greens, washed, pat dry
  • 3 tablespoons olive oil
  • 1/2 cup red peppers, roasted
  • 2 teaspoons salt, divided
  • 1 teaspoon black pepper, freshly cracked
  • 5 ounces italian herb philadelphia cooking crème
  • 4 ounces firm tofu, cubed, pressed
  • 1/2 red onion, finely diced
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1/2 cup parmesan cheese
  • 1/2 of 14oz can artichoke hearts, drained


  1. Begin by slicing the mustard greens into 1-inch strips.
  2. Heat 3 tablespoons olive oil in a large skillet and Sauté the greens over a medium heat for 12 minutes. Add artichoke hearts, roasted red peppers, 1 teaspoon of salt and the black pepper. Cook for an additional 7 minutes.
  3. Place the vegetables in a food processor, add the Philadelphia Cooking Creme, tofu, red onion, dried herbs, and 1 teaspoon of salt. Blend until well combined.
  4. Spread mixture into a 4 1/2 cup casserole dish and cover it with 1/2 a cup of Parmesan cheese. Bake in a preheated 350 degree F oven for 20 minutes until the cheese on top is golden brown.