Another beautiful weekend is upon us and I am already thinking about the dips that has become the tradition in our family. I am tackling a classic this time, with a few twists.
The spinach artichoke dip is interesting. Even the people who don’t like spinach and/or artichoke are strangely into this one. My version is enjoyed warm and made vegan. The cream is made with soft tofu, incorporating a good kick of protein into it. I always keep some frozen spinach in the freezer and I also usually have a can or jar of marinated artichokes. So it is really easy to put together on a whim. Here is the recipe:
Warm Spinach Artichoke Dip
Servings: 2 cups
- 1/2 red onion chopped
- 2 garlic cloves minced
- 16 oz 1 lb frozen spinach
- 1 cup soft tofu drained
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 can or marinated artichoke, drained and chopped
- 1 tablespoon chopped fresh dill optional
- 1 tablespoon olive oil
- Salt as needed
Put the tofu, nutritional yeast, lemon juice and peppers and salt in a high speed blender and blend until pureed.
Put the olive oil in a skillet over medium heat.
Add the onion add garlic and cook for 2 minutes.
Add the spinach and artichokes. Cook for about five minutes.
Add the tofu mix, cook for few more minutes.
Decorate with dill before serving.
Serve with bread or pita chips.