Yummy Vegan Spinach Artichoke Dip

theprettyvegan's Note:

I make this as an appetizer for dinner parties all the time. It's delicious and easy.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1/2 yellow onion, diced
• 1 (12 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
• 1 (8 ounce) jar marinated artichoke hearts
• 1 tablespoon olive oil
• 1 (12 ounce) package firm silken tofu (I dig Mori-Nu)
• 1/2 cup nutritional yeast flakes
• 3 garlic cloves
• 2 -3 tablespoons apple cider vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. Preheat oven to 350°F.
2. Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
3. Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
4. Combine all ingredients.
5. Taste and add extra seasonings and nutritional yeast, as needed.
6. Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
7. Serve warm with bread or tortilla chips. Enjoy!

Reviews

[KissKiss]

I made this for the first time on Christmas Eve, which was incredibly risky! It was SO delicious, I could not stop eating it; and everyone else in my family loved it, too. I have never used tofu before (which made me nervous), so I used 6 oz. of tofu with 2-3 ounces of Vegenaise and 2-3 oz of cashew cream. It was so tasty but looked a bit dry, so I mixed in a splash of water before baking to loosen it up a bit. Worked like a charm, and I did that again to reheat it during our party. I will absolutely make this again and again and try to turn it into a casserole with rice, like another reviewer said. Thanks for making my first tofu experience a huge success! :-)

[mangomom]

I first made this for my guys during the Super Bowl. As they were devouring the stuff, my husband asked what was in it. I only wish I could have filmed it when they heard tofu! Since then, we have enjoyed it numerous times, in fact, my non-cooking 17 year old is even willing to help make it! (He is more generous with the cayenne than I am though; I prefer just under 1/4 tsp.) It is so nice to indulge in something so decadent, that turns out to be not decadent at all. Thanks for a new family favorite recipe--I have a feeling this one will be getting made at college in a year!

[KochingFood]

I followed the recipe exactly and it was a little bland for me. It was ok, but it's nothing that I would make again. My rating comes from someone who has only been vegan for several months, so I may still have unrealistic expectations. But thank you for posting your recipe!