Vegan Spinach Artichoke Dip
Creamy Vegan Spinach Artichoke Dip is sure to be the star of your next party! It’s nut-free, oil-free, and gluten-free, but it’s totally loaded with flavor!A serving is about ¼ cup. This recipe makes about 2 cups of dip.
Ingredients
- 1 12-ounce package silken tofu drained
- ½ cup nutritional yeast flakes
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- pinch cayenne pepper
- 1 12-ounce package frozen chopped spinach thawed, drained, and squeezed dry
- 1 14-ounce can artichoke hearts
Instructions
- Preheat oven to 375°F.
- Mix together tofu, nutritional yeast, garlic, lemon juice, basil, parsley, onion powder, salt, black pepper, and cayenne pepper a food processer until smooth and creamy.
- Add the artichoke hearts and spinach, and pulse until thoroughly incorporated.
- Pour the mixture into a small casserole dish, and smooth the top with a spatula or wooden spoon.
- Bake for 15-20 minutes, or until lightly browned on top.
- Serve warm with crackers, bread, or cut vegetables.