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Prep 10 mins
Cook 30 mins
A Chloe Coscarelli recipe. No mayo or dairy, a healthy version of the classic. Nutritional yeast (NOT brewer's yeast or baking yeast) give it the umami flavor of Parmesan cheese.
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 3 garlic cloves, minced
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- 5 ounces Baby Spinach
- 1 (14 ounce) package soft tofu, drained
- 1⁄2 cup nutritional yeast flakes
- 2 tbsp.lemon juice
- 1 teaspoon dried basil
- 1 1⁄2 teaspoons sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 14 ounces artichoke hearts, drained (canned or frozen)
- bread or tortilla chips, for serving
- Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
- Heat the oil in a large skillet over medium-high heat and saute the onions until soft. Add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. Cook, stirring, until spinach is wilted.
- Blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. Add artichokes and spinach mixture and pulse about 15 times to chop the veggies.
- Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or chips.
I LOVE this recipe! Being vegan, I never have the opportunity to enjoy spinach and artichoke dip. This recipe is perfect - the dip is flavorful and creamy, and my non-vegan friends even love it! Nutritional yeast flakes and tofu are high in protein and low in fat. In a typical spinach and artichoke dip, you get a lot of fat with little protein. So even if you aren't vegan, I would highly recommend going this route for a dip like this!