I have a great salsa recipe coming soon for Super Bowl Sunday (not that I’m watching, with the Pats out)…but first I have to share this great vegan recipe for Warm Spinach & Artichoke Dip by Chloe Coscarelli. You all know how much I love Chef Chloe, and she’s got another winner here. I devour Spinach & Artichoke Dip, but if you’re like me and you have issues with the heavy, cheesy nature of the traditional recipe, I think you’ll find this agrees with you a lot more. Watch the video & check out the recipe below!
Warm Vegan Spinach-Artichoke Dip
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper, optional
- 5 ounces baby spinach
- 1 14-ounce package soft tofu, drained
- 1/2 cup nutritional yeast flakes
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 14 ounces of canned, marinated, or frozen artichoke hearts, drained
- Bread or tortilla chips for serving
Preheat the oven to 350 degrees. Lightly grease a 1-quart baking dish.
In a large skillet, heat the oil over medium-high heat and saute the onions until soft. Add the garlic and red pepper and cook for a few more minutes. Reduce the heat to medium-low. Then, add the spinach.
Let the mixture cook, stirring gently, until the spinach is wilted.
In a food processor, blend the silken tofu, nutritional yeast, lemon juice, basil, salt, and pepper until smooth. Add the artichokes and spinach mixture, and pulse about 15 times. Transfer to your prepared baking dish.
Bake for 30 minutes, or until lightly browned on top.
Let cool a few minutes, then serve with bread or tortilla chips. Yum!