Warm Spinach Artichoke Dip

Spinach Artichoke Dip

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:
5 from 1 vote
Warm Spinach Artichoke Dip
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Dip
Cuisine: Vegan
Servings: 2 cups
Author: Dreamy Leaf
  • 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
  1. Put the tofu, nutritional yeast, lemon juice and peppers and salt in a high speed blender and blend until pureed.
  2. Put the olive oil in a skillet over medium heat.
  3. Add the onion add garlic and cook for 2 minutes.
  4. Add the spinach and artichokes. Cook for about five minutes.
  5. Add the tofu mix, cook for few more minutes.
  6. Decorate with dill before serving.
  7. Serve with bread or pita chips.

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