This warm spinach artichoke dip is fully vegan and easily rivals its cheese-laden predecessor. It tastes just as decadent, but leaves you feeling light and nourished instead of heavy. It packs a terrific nutritional punch, being full of protein and veggy goodness while lacking the downsides of dairy.
While the spinach and artichokes remain their lovely selves, they welcome two new friends: tofu and nutritional yeast. The tofu makes for a creamy, protein-packed dip while the nutritional yeast delivers all the cheesy, umami deliciousness. Amped up with garlic, lemon juice, salt, and two peppers, these become a delectable base for making the spinach and artichoke shine.
(Have you reached for the crackers yet?)
Although best enjoyed warm, this dip can also be eaten cold or at room temperature, like a hummus. Store in the fridge and warm gently in a microwave on low-to-half power, stirring frequently.
Bring this easy to make vegan party dip along to a gathering for a plant-based crowd pleaser or make a batch to keep around for snacks, tartines, and sandwiches.
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Makes about 4 cups
Plant-Based Spinach Artichoke Dip
8 oz frozen spinach, cooked in a skillet
8 oz marinated artichoke hearts, drained
1 14-oz package of firm tofu, drained
2 T. nutritional yeast
1 tsp. salt
1 tsp. garlic powder
~2 T. lemon juice (juice of 1 lemon)
cayenne and white pepper, to taste
- Heat skillet on medium heat, add spinach and cook through.
- Add drained tofu to a food processor. Process until smooth, scraping down sides as needed.
- Add nutritional yeast, salt, garlic powder, peppers, and lemon juice. Process until well combined.
- Add artichoke hearts and spinach to the food processor. For a chunky dip, process only 5 to 10 seconds, or pulse intermittently until desired consistency reached. For a more consistent, smoother texture, process until no big chunks remain.
- Scrape out into a glass bowl or container for fridge storage. Recommended served warm.* Minor watery separation is natural. Simply stir any separated water back in.
*This dip can also be eaten cold or at room temperature, like a hummus, but it is delightful served warm, like the traditional dip. Store in the fridge and warm gently in a microwave on low-to-half power, stirring frequently.
How about a freebie?
Want to bring a few more simple plant-based recipes into your kitchen and repertoire?