Warm Spinach Artichoke Dip: Vegan Style Recipe Video

This is my favorite recipe for spinach-artichoke dip, vegan-style! It happens to be healthy as well, although you'd never know it, as it tastes incredible.

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineTaste
FeelMethod
DishSpeciality
VegetarianMain Ingredient

Ingredients

 Spinach250 Gram
 Silken tofu14 Ounce
 Nutritional yeast1⁄2 Cup (8 tbs)
 Artichoke heart1 Can (10 oz) (Canned)
 Olive oil2 Tablespoon
 Lemon2 Tablespoon
 Onion1 Large, roughly chop
 Garlic3 Clove (15 gm), minced
 Dried basil1 Teaspoon
 Salt1 1⁄2 Teaspoon
 Ground pepper1 Teaspoon, ground

Nutrition Facts

Serving size

Calories 262 Calories from Fat 135

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1016.8 mg42.4%

Total Carbohydrates 24 g8.1%

Dietary Fiber 5.6 g22.4%

Sugars 4.9 g

Protein 10 g19.3%

Vitamin A 119.7% Vitamin C 60.5%

Calcium 20.8% Iron 24.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 350F.

MAKING
2. In a large skillet, heat oil on a medium high heat and saute the onions until they are soft.
3. Once the onions are soft, add the garlic and red pepper flakes, cook that for a few minutes.
4. Reduce the heat on medium low and pop in the spinach. Stir gently and let it cook for a few minutes.
5. In a food processor, add the tofu, nutritional yeast flakes, lemon juice, dried basil, salt and pepper and pulse it down until it forms a smooth consistency.
6. Add the spinach and onion mixture along with the canned artichoke into the food processor and pulse it down .
7. Now place this spinach tofu mixture in a baking dish and let it cook for 30 minutes.

SERVING
8. Let the dip cool for 15 minutes before you serve with tortilla chips or bread.
Quantcast