Spinach Artichoke Dip
Website: WhatTheHeckDoIEatNow.com
Adapted From: Coscarelli, Chloe. "Warm Spinach Dip". Chloe's Vegan Kitchen
Serves: 4
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic pressed
- 5 oz baby spinach
- 18 oz Silken Tofu
- ½ cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp dried basil
- 1½ tsp salt
- ½ tsp freshly ground black pepper
- 14 oz marinated artichokes, drained
- tortilla chips, crackers or veggies for serving
- Preheat the oven to 350F (175C)
- Lightly grease a small 1 quart baking dish.
- In a large skillet, heat the oil over medium heat and saute the onions until soft.
- Add the garlic and cook another minute.
- Reduce the heat to low and add the spinach stirring until wilted.
- Remove from heat.
- In a food processor, blend the Silken tofu, nutritional yeast, lemon juice, basil, salt and pepper until smooth.
- Add your artichokes and your spinach mix and pulse about 15 times.
- Spread the dip into your baking dish and bake for about 30 minutes or until lightly browned on top.
- Allow it to cool a bit and then serve with tortilla chips, crackers or veggies.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/01/13/spinach-artichoke-dip/
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