I LOVE Spinach Artichoke Dip. I usually only ate it as an app when out to dinner. It was so filling that I didn't have room for my entree. I also usually felt a touch of guilt thinking about the potentially crappy ingredients that I was consuming. I had never made it myself, but when I saw this dairy-free version I knew I had to try it. And man was it amazing!
Inspired by
Chef Chloe Coscarelli
Spinach-Artichoke Dip
2
tablespoons olive oil
1 onion, chopped
3 cloves
garlic, minced
1/2 teaspoon
crushed red pepper, optional
5 oz. baby
spinach or kale
1 14-oz.
package silken tofu
1/2 cup
nutritional yeast flakes
2
tablespoons lemon juice
1 teaspoon
dried basil
1 1/2 teaspoon
sea salt
1/2 teaspoon
freshly ground black pepper
14 oz. of artichoke hearts, drained
tortilla chips for serving
Method:
Preheat the oven to 350 degrees. Lightly spray a 1-quart baking dish.
In a large skillet, heat oil over medium-high heat and
sauté onions until soft. Add garlic and red pepper and let cook a few more
minutes. Reduce the heat to medium-low and add spinach or kale. Let cook, stirring
gently, until greens are wilted.
In a food processor, blend tofu, nutritional yeast, lemon
juice, basil, salt and pepper until smooth. Add artichokes and spinach mixture,
and pulse until vegetables are to your desired texture. Transfer to the prepared baking dish.
Bake for 30 minutes, or until lightly browned on top. Let
cool a few minutes and serve with tortilla chips.