Warm Spinach-Artichoke Dip (Vegan)

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.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 2  tablespoons olive oil
• 1  onion, roughly chopped
• 3  garlic cloves, minced
• 1⁄2 teaspoon crushed red pepper flakes (optional)
• 5  ounces  Baby Spinach
• 1 (14 ounce) package soft tofu, drained
• 1⁄2 cup nutritional yeast flakes
• 2  tbsp.lemon  juice
• 1  teaspoon dried basil
• 1 1⁄2 teaspoons sea salt
• 1⁄2 teaspoon fresh ground black pepper
• 14  ounces artichoke hearts, drained (canned or frozen)
•  bread or  tortilla chips, for serving

Directions

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.