Prep 10 mins
Cook 20 mins
I make this as an appetizer for dinner parties all the time. It's delicious and easy.
Make and share this Yummy Vegan Spinach Artichoke Dip recipe from Food.com.
- 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
- Preheat oven to 350°F.
- Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
- Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
- Combine all ingredients.
- Taste and add extra seasonings and nutritional yeast, as needed.
- Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
- Serve warm with bread or tortilla chips. Enjoy!
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! :-)
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!
I expected a lot more from this recipe considering the reviews. This recipe would need a lot of tweaking for me to serve it. I had to un-veganize it just to make it edible, which nullified the whole point of making it. I think if you used unmarinated artichoke hearts, got rid of the parsley, cayenne and basil and instead added a can or two of diced, roasted green chilies, some veganaise and some cashew paste, you might have something worth eating.