ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content

Vegan Spinach And Artichoke Dip

Dive into this creamy Vegan Spinach and Artichoke Dip that'll have you coming back for seconds! Perfect for gatherings, this dairy-free delight is a crowd-pleaser that'll leave everyone wanting more.

Tasty Team
82% would make again

Under 30 minutes

Under 30 minutes

Ingredients

for 8 servings

  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • ⅔ cup fresh baby spinach (25 g)
  • 14 oz soft tofu (395 g), 1 package, drained
  • ½ cup nutritional yeast (85 g)
  • 1 lemon, juiced
  • 3 teaspoons onion powder
  • 1 teaspoon dried basil
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 14 oz artichoke heart (395 g), drained

Nutrition Info

  • Calories 157
  • Fat 10g
  • Carbs 10g
  • Fiber 4g
  • Sugar 1g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Heat oil in a pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently.
  3. Reduce heat to medium-low heat and add spinach. Cook until spinach is wilted.
  4. Add tofu, nutritional yeast, lemon juice, basil, salt, and pepper to a blender or food processor. Pulse until smooth.
  5. Add artichokes and spinach mixture, and pulse until well-incorporated.
  6. Transfer to greased baking dish and bake for 30 minutes.
  7. Remove from the oven and serve with chips, crackers, or bread slices.
  8. Enjoy!
  9. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.