Spinach Artichoke Dip

February 21, 2015 2 756 Views


  • 2 cupsof soft tofu
  • 2 cupsof artichoke hearts, drained well
  • 1 1/4 cupof spinach
  • 1/2 cupof nutritional yeast
  • 1/2 cupof onions
  • 1/7 cupof garlic
  • 1/5 cupof lemon juice
  • 1/5 cupof olive oil
  • 1/15 cupof crushed red pepper
  • 1/10 cupof dried basil
  • 1/7 cupof salt
  • 1/15 cupof ground black pepper
  • 1 cupof bread or tortilla chips


  1. First, preheat your oven to 350 degrees. Roughly chop one large onion and mince 3 cloves of garlic. In a large skillet heat two tablespoons of olive oil over medium-high heat. Next, saute your onions until they are soft. Next, add 3 clove of minced garlic. Shake on about a half of a teaspoon of red pepper flakes. Fry the ingredients for few more minutes and reduce the heat to medium-low and add the spinach.

  2. In a food processor add 14 ounces of soft tofu, 1/2 cup of nutritional yeast, 2 tablespoons of lemon juice, one teaspoon of dry basil, 1 1/2 teaspoon of salt and one teaspoon of ground pepper. Blend the ingredients until smooth. Next, add the spinach and onion mixture as well as the canned artichokes. Blend a little bit. Next, add the mixture to the baking dish and bake in an oven for 30 minutes. When it is ready, let it cool for a few minutes before serving with bread or tortilla chips. Enjoy!

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