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:
40mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
  • 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.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@zeldaz51
Contributor
@zeldaz51
Contributor
"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."
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  1. caramac
    I LOVE this recipe! Being vegan, I never have the opportunity to enjoy spinach and artichoke dip. This recipe is perfect - the dip is flavorful and creamy, and my non-vegan friends even love it! Nutritional yeast flakes and tofu are high in protein and low in fat. In a typical spinach and artichoke dip, you get a lot of fat with little protein. So even if you aren't vegan, I would highly recommend going this route for a dip like this!
    Reply
  2. zeldaz51
    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.
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