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Vegan Spinach And Artichoke Dip

by Betsy Carter • from the video Vegan Dips 4 Ways

Inspired by tipsonlifeandlove.com

Ingredients

for 8 servings

  • 2 tablespoons
    oil
  • 3 cloves garlic, minced
  • ⅔ cup
    fresh baby spinach (25 g)
  • 14 oz
    soft tofu, 1 package, drained (395 g)
  • 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, drained (395 g)

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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!
 

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