Spinach Artichoke Dip
 
Prep time
Cook time
Total time
 
You won't miss the dairy in this hot, delicious, thick and creamy artichoke dip.
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Adapted From: Coscarelli, Chloe. "Warm Spinach Dip". Chloe's Vegan Kitchen
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350F (175C)
  2. Lightly grease a small 1 quart baking dish.
  3. In a large skillet, heat the oil over medium heat and saute the onions until soft.
  4. Add the garlic and cook another minute.
  5. Reduce the heat to low and add the spinach stirring until wilted.
  6. Remove from heat.
  7. In a food processor, blend the Silken tofu, nutritional yeast, lemon juice, basil, salt and pepper until smooth.
  8. Add your artichokes and your spinach mix and pulse about 15 times.
  9. Spread the dip into your baking dish and bake for about 30 minutes or until lightly browned on top.
  10. 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/