Summer is a season of snacking. This Spinach & Artichoke Dip is great for when you want to munch on something, but don’t want all the added calories. It’s definitely a lot healthier than the unaltered, dairy-filled recipe. In fact, this recipe (like all on this site) comes from all natural foods. This is a great dip than doesn’t lose the creamy taste or texture when it becomes “vegan-ized.”
I like to pair my dips with Stacey’s Simply Naked Pita Chips.
Vegan Spinach & Artichoke Dip
ingredients
- 2 T olive oil
- 1 onion, diced
- 5 garlic cloves, minced
- 12 oz raw spinach
- 12 oz non-GMO silken tofu (or cream cheese for just the vegetarians)
- 1 lemon, juiced
- 1 (6-ounce) jars of quartered artichoke hearts
- 1 tsp salt
- 1 tsp black pepper
- a couple shakes of cayenne pepper
instructions
- Preheat the oven to 350 degrees, and lightly grease an 8”x8” baking dish.
- Heat the olive oil in a large skillet or saucepan over medium-high and sauté the onions until slightly transparent.
- Next, add the garlic and sauté about 3 more minutes, then reduce the heat to medium-low.
- Add the spinach. Continue to sauté, stirring constantly, until the spinach is wilted (this happens pretty quickly).
- Next, place the tofu (or cream cheese), lemon juice, sal, pepper and cayenne in a blender or food processor, and blend until you get a nice, smooth texture.
- Then, add the spinach and artichoke hearts _- yes, this probably looks disgusting, it did to me too - but, trust me, just press pulse, it will be worth it :) _ Pulse until the texture is slightly chunky or smooth, your choice.
- Transfer the mixture to the prepared baking dish and bake for about 30 minutes, or until lightly browned on top.
- Pull out of the oven and stir your dip. Let it cool for a few minutes, then serve with chips, crackers or fresh veggies.
notes
A little side note, this is A LOT of spinach, because it gets smaller as we cook it. For those of you (like me) in small apartments without the luxury of giant sauce pans, you can transfer the onions and garlic into a larger pot and add the spinach.
© 2013-2015, The Veggie Girl. All Rights Reserved.
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