Ingredients
-
2
-
1
-
3
-
1/2
-
5
-
1
-
1/2
-
2
-
1
-
1 1/2
-
1/2
-
14
-
-
-
Directions
Warm Spinach-Artichoke Dip (Vegan), A Chloe Coscarelli recipe No mayo or dairy, a healthy version of the classic Nutritional yeast (NOT brewer’s yeast or baking yeast) give it the umami flavor of Parmesan cheese , I LOVE this recipe! Being vegan, I never have the opportunity to enjoy spinach and artichoke dip This recipe is perfect – the dip is flavorful and creamy, and my non-vegan friends even love it! Nutritional yeast flakes and tofu are high in protein and low in fat In a typical spinach and artichoke dip, you get a lot of fat with little protein So even if you aren’t vegan, I would highly recommend going this route for a dip like this!, A Chloe Coscarelli recipe No mayo or dairy, a healthy version of the classic Nutritional yeast (NOT brewer’s yeast or baking yeast) give it the umami flavor of Parmesan cheese
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Steps
|
1
Done
|
Preheat Oven to 350 Fahrenheit; Lightly Grease a 1-Qt. Baking Dish. |
|
2
Done
|
Heat the Oil in a Large Skillet Over Medium-High Heat and Saute the Onions Until Soft. Add Garlic and Red Pepper and Cook a Few More Minutes, Then Reduce the Heat to Medium-Low and Add Spinach. Cook, Stirring, Until Spinach Is Wilted. |
|
3
Done
|
Blend Together the Tofu, Yeast, Lemon Juice, Basil, Salt and Pepper Until Smooth, in Either a Blender or Food Processor. Add Artichokes and Spinach Mixture and Pulse About 15 Times to Chop the Veggies. |
|
4
Done
|
Transfer the Mixture to the Prepared Baking Dish and Bake For 30 Minutes, or Until Lightly Browned on Top. Let Cool a Few Minutes, Then Serve With Bread or Chips. |
