Who says you can’t make a delicious vegan spinach and artichoke dip? Not me! I love this dip because it is actually pretty healthy, considering it’s a chip dip… This is one of those recipes that my husband and I usually make by throwing things into the food processor until it tastes just right, without following an actual recipe. Well, I have to say, there is definitely something comforting about finally having this recipe written down 🙂
Vegan Spinach and Artichoke Dip
Blend all in food processor, then pour into a large dish and cook for 25-30 min at 375. You can shred additional cheese on top and broil to melt, if desired. Eat with mexican style chips (we like the Xochityl brand white chips, available at Publix)
- 1 small onion, chopped & sautéed in oil
- 10 oz box frozen spinach, thawed and squeezed dry
- 1 Tbsp red wine vinegar
- 1 cup grated soy cheese ( I recommend Vegan Gourmet Monterey Jack)
- 1 cup soymilk
- 1/2 cup nutritional yeast
- 2 Tbsp Tofutti cream cheese (many recipes online contain 1/2 a tub of this stuff AND Veganaise… I tried to tone it down on the processed ingredients.)
- 1 block extra-firm silken LITE tofu* (I recommend Mori Nu)
- 1 14-oz can artichoke hearts, drained
- salt and pepper
* I honestly cannot taste the difference between lite silken and regular silken tofu. This kind of tofu won’t be found in the cold section at the store… It will be on a shelf in the natural foods section, or maybe with asian foods. I really like the Mori Nu brand. I happened to have a LITE silken tofu in the cabinet (which I usually use in my homemade quiche) and decided to use it for the dip. What can I say?… Scrumptious!
Your Vegan Neighbor 