The vegan dish that will blow your mind
Vegan Spinach and Artichoke Dip
A cheesy-tasting, delicious spinach and artichoke dip minus the cheese? Yes, please! This dish is an amaziiiing addition to any holiday potluck. It’s high in protein, so it can be used as a main course or as an appetizer. It’s become a must-have at all Eleyae get-togethers :). Even the staunch vegan-skeptic relatives ask for it! And I promise you, you won’t even miss the cheese. Add some chips or sliced vegetables and enjoy!
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
½ teaspoon crushed red pepper (optional)
5 ounces baby spinach
1 (14-ounce) package soft tofu, drained
½ cup nutritional yeast flakes
2 tablespoons lemon juice
1 teaspoon dried basil
1 ½ teaspoons sea salt
½ teaspoon freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained (can also use marinated or frozen)
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. Add garlic and red pepper and let cook a few more minutes. Reduce the heat to medium-low and add spinach. 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.
Serves 8 to 10
Are you going to try this delicious dairy-free delight this holiday season?