Vegan Spinach and Artichoke Dip
This Vegan Spinach and Artichoke Dip is a creamy, crowd-pleasing appetizer that's easy to make and packed with flavor!
Servings: 6 servings
Ingredients
- 1 small onion finely chopped
- 4 cloves garlic minced
- 10 ounces frozen spinach thawed and chopped
- 6 ounces artichoke hearts jarred, quartered
- 12.3 ounces silken tofu low-fat
- 1 tablespoon freshly squeezed lemon juice
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper freshly ground
- a pinch cayenne pepper
Instructions
- In a large skillet over medium heat, add a splash of water or vegetable broth. Once heated, add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Once the onions and garlic are ready, stir in the thawed and chopped spinach. Mix until well combined. Add the quartered artichoke hearts and continue to cook for another 2-3 minutes until heated through.
- In a food processor, combine the silken tofu, lemon juice, kosher salt, black pepper, and cayenne pepper. Blend until smooth and creamy. This will serve as the base of your dip.
- Transfer the spinach and artichoke mixture into the food processor with the blended tofu. Pulse a few times to combine everything evenly. You can leave it slightly chunky for texture or blend until smooth, depending on your preference.
- At this point, you can serve the dip cold, or transfer it into a baking dish and bake at 350°F for about 20-25 minutes until heated through and slightly golden on top. Serve with crackers, tortilla chips, or fresh veggies. Enjoy your Vegan Spinach and Artichoke Dip!
Equipment
- Large Skillet
- Mixing Bowl
- Food Processor
- Spoon or spatula
- Baking Dish
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- This dip can also be frozen for up to 3 months; just thaw it overnight in the refrigerator before reheating.
- For a creamier texture, add a splash of vegetable broth if the dip is too thick.