VEGAN SPINACH AND ARTICHOKE DIP

 

  • Cooking Time: 35
  • Servings: 8-10
  • Preparation Time: 5

Ingredients

  • 1 small onion
  • 4 garlic cloves
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (6-ounce) jar of quartered artichoke hearts
  • 1 (12.3 ounce) package low-fat silken tofu
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch of cayenne pepper

Directions

  • Preheat the oven to 350 degrees F.
  • Wrap the onion and garlic in aluminum foil. Bake for 20 to 30 minutes, or until soft
  • Place the spinach in a clean dish towel. Squeeze and twist the dish towel to press out as much water as possible from the spinach.
  • Place the spinach, onions, garlic, and artichokes in a food processor or Blendtec and pulse until well chopped. Add the remaining ingredients and process until just slightly chunky or smooth - your preference.
  • Serve with freshly baked tortilla chips, crackers, or fresh-cut veggies.

Notes

Author Credit: The Get Healthy, Go Vegan Cookbook

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