Warm Spinach-Artichoke Dip (Vegan)

Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

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!

caramac June 16, 2013