Yummy Vegan Spinach Artichoke Dip

"I make this as an appetizer for dinner parties all the time. It's delicious and easy."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
photo by disneylaney photo by disneylaney
Ready In:
30mins
Ingredients:
13
Serves:
6
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ingredients

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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!

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Reviews

  1. 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! :-)
     
  2. 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!
     
  3. 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.
     
  4. To heck with this as a dip. I serve i proudly as a side dish, and, once again, it draw raves. I have other recipes for the famous (or infamous) artichoke spinach dip, and I love it. But here I am, trying to o gluten free and dairy free, and voila, this is the answer.
     
  5. 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 :)
     
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Tweaks

  1. 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.
 
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