Need something to take to a party or eat while you're watching the game? Chloe Coscarelli's Warm Spinach Artichoke Dip fits the bill! It's got a creamy texture and a zing that will make your tastebuds sing!
Vegan Spinach Artichoke Dip
Source: Chloe Coscarelli, slightly adapted
2 tablespoons olive oil
½ cup chopped onion
3 cloves garlic, minced
⅛ teaspoon crushed red pepper, optional
5/6 oz. baby spinach (bag)
1 14-oz. package soft/firm silken tofu, drained
½ cup nutritional yeast flakes
2 tablespoons lemon juice
teaspoon dried basil
1 ½ teaspoon sea salt
½ teaspoon freshly ground black pepper
12/14 oz. 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 oil over medium-high heat and sauté onions until soft.
Reduce the heat to medium-low and add spinach, red pepper flakes and garlic. Let cook, stirring gently, until spinach is wilted.
In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt and pepper until smooth.
Add artichokes and spinach mixture, and pulse about 15 times.
Transfer to the 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.
