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A glass pan of spinach artichoke dip next to a bag of crackers spilling out of the bag onto a towel.
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Vegan Spinach and Artichoke Dip

This incredibly creamy and tasty dip is completely dairy-free--the base is made out of pureed tofu, but no one will be able to tell. One GIANT serving is only 110 calories!
Servings: 8 servings
Calories: 110kcal
Author: Erika Kwee

Ingredients

  • ½ tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 10 ounces frozen spinach defrosted
  • 1 14- ounce package soft tofu drained
  • 1/2 cup nutritional yeast flakes
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried basil
  • ½ teaspoon table salt
  • freshly ground pepper to taste
  • 14 ounces artichoke hearts drained (canned or frozen)

Instructions

  • Preheat oven to 350F; lightly grease an oven-proof dish. I used a 7x11" pan, but you could use a lot of different sizes; it'll just vary the thickness of your dip and you can adjust the baking time accordingly.
  • Heat a large skillet over medium-high heat. Once hot, add the oil, then the onions. Saute for a minute, then lower the heat to medium. Saute for another 4-5 minutes, until soft and lightly browned (keep an eye on them and add water if they are on the verge of burning). Add garlic and cook for a few more minutes, then add spinach. Cover and let steam until spinach is wilted. Remove from heat.
  • Blend together the tofu, nutritional yeast, apple cider vinegar, basil, salt and pepper until smooth. Add artichokes and spinach mixture and pulse until the vegetables are finely chopped.
  • Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes before serving. You can also serve this warm from the blender, but the oven helps brown the top and caramelize the flavors a bit more.

Notes

Adapted from here.

Nutrition

Serving: 1 | Calories: 110kcal | Fat: 3.5g