Vegan Smokey Spinach Artichoke Dip Recipe Video
Ingredients
| Soy milk | 2 Cup (32 tbs) | |
| Silken tofu | 1 Carton (1 l) | |
| Nutritional yeast | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Cayenne pepper | 1⁄2 Teaspoon | |
| Onion | Medium, finely diced | |
| Garlic | 3 Clove (15 gm), minced | |
| Spinach | 15 Ounce, washed and drained | |
| Artichoke heart | 1 Can (10 oz), drained, rinsed, chopped | |
| Cumin | 1 Teaspoon, ground | |
| Lemon juice | 2 Teaspoon | |
| Thyme | 1⁄2 Teaspoon | |
| Paprika | 3⁄4 Teaspoon | |
| Pepper | 3⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1350 Calories from Fat 510
% Daily Value*
Total Fat 55 g85.2%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3537.5 mg147.4%
Total Carbohydrates 134 g44.5%
Dietary Fiber 23.2 g93%
Sugars 44.3 g
Protein 84 g168.9%
Vitamin A 861.9% Vitamin C 288.4%
Calcium 120.3% Iron 164.4%
*Based on a 2000 Calorie diet
Directions
1. Blend tofu in food processor till smooth and creamy
MAKING
2. In a medium sauce pan, heat oil over med-high heat. Add onions and cook until soft and translucent.
3. Add garlic and artichokes till it is dry. Add the spices and sauté till cooked.
4. Stir in spinach, one handful at a time, until all is incorporated. Stir in the artichokes and cook for a few minutes.
5. Fold in the yeast mixture and mix well.
6. Last pour in tofu and lemon juice. Season with black pepper and adjust salt if necessary.
SERVING
7. Serve warm or at room temperature in a bread bowl or with raw, crunchy chilled vegetables.
Chef
