Yummy Vegan Spinach Artichoke Dip
photo by Anonymous
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
Made this dip for my deer hunting, meat and potatoes eating family for a New Years Eve get together and everyone LOVED it. My dad's response was "There ain't nothin' vegan about this, it's DELICIOUS". I doubled the recipe but only had one package of silken tofu, so I used an 8oz tub of vegan cream cheese and doubled everything else except the nutritional yeast. The only thing that I might try next time is add a little bit of vegan mozzarella. Although when I mentioned this to my sister, she said she liked it better this way because it was easier to eat :)
see 11 more reviews
Tweaks
-
This is a GREAT recipe. One of the best artichoke dips I've ever had (and that's saying something because artichoke dip is something I take very seriously). I also used red pepper flakes instead of cayenne. Next time, I think I'll had jalapenos because I like my dip very spicy, but other than that I won't be making any alterations, as this is absolutely perfect. Thank you so much for sharing something that will definitely be a staple in this home.
RECIPE SUBMITTED BY
i am a freelance sex and fashion writer who likes to tear it up in the kitchen. i have a gorgeous 5-year-old daughter and a wicked shoe collection. i like tasty and healthy vegan eats.