Description
A delicious and creamy spinach artichoke dip perfect for parties or a cozy night in.
Ingredients
Scale
- ½ tablespoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 10 ounces frozen spinach (defrosted)
- 1 14-ounce package soft tofu (drained)
- ½ cup nutritional yeast flakes
- 2 tablespoons apple cider vinegar
- 1 teaspoon dried basil
- ½ teaspoon table salt
- freshly ground pepper (to taste)
- 14 ounces artichoke hearts (drained (canned or frozen))
Instructions
- Preheat oven to 350F; lightly grease an oven-proof dish. I used a 7×11″ pan, but you could use a lot of different sizes; it’ll just vary the thickness of your dip and you can adjust the baking time accordingly.
- Heat a large skillet over medium-high heat. Once hot, add the oil, then the onions. Saute for a minute, then lower the heat to medium. Saute for another 4-5 minutes, until soft and lightly browned (keep an eye on them and add water if they are on the verge of burning). Add garlic and cook for a few more minutes, then add spinach. Cover and let steam until spinach is wilted. Remove from heat.
- Blend together the tofu, nutritional yeast, apple cider vinegar, basil, salt and pepper until smooth. Add artichokes and spinach mixture and pulse until the vegetables are finely chopped.
- Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes before serving. You can also serve this warm from the blender, but the oven helps brown the top and caramelize the flavors a bit more.
Notes
- This dip can be served warm or at room temperature.
- Feel free to add other spices or cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg