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Warm Spinach Artichoke Dip: Vegan Style

VeganBreak's picture
This is my favorite recipe for spinach-artichoke dip, vegan-style! It happens to be healthy as well, although you'd never know it, as it tastes incredible.
Ingredients
  Spinach 250 Gram
  Silken tofu 14 Ounce
  Nutritional yeast 1⁄2 Cup (8 tbs)
  Artichoke heart 1 Can (10 oz) (Canned)
  Olive oil 2 Tablespoon
  Lemon 2 Tablespoon
  Onion 1 Large, roughly chop
  Garlic 3 Clove (15 gm), minced
  Dried basil 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Ground pepper 1 Teaspoon, ground
Directions

GETTING READY
1. Preheat the oven to 350F.

MAKING
2. In a large skillet, heat oil on a medium high heat and saute the onions until they are soft.
3. Once the onions are soft, add the garlic and red pepper flakes, cook that for a few minutes.
4. Reduce the heat on medium low and pop in the spinach. Stir gently and let it cook for a few minutes.
5. In a food processor, add the tofu, nutritional yeast flakes, lemon juice, dried basil, salt and pepper and pulse it down until it forms a smooth consistency.
6. Add the spinach and onion mixture along with the canned artichoke into the food processor and pulse it down .
7. Now place this spinach tofu mixture in a baking dish and let it cook for 30 minutes.

SERVING
8. Let the dip cool for 15 minutes before you serve with tortilla chips or bread.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American
Cuisine: 
Savory
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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