Spinach and Artichoke Dip... Vegan Style!

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Chef Chloe prepares a deliciously creamy and cheesy tasting spinach & artichoke dip without using a single ounce of cheese!

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Warm Spinach-Artichoke Dip

Serves 8 to 10

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
½ teaspoon crushed red pepper (optional)
5 ounces baby spinach
1 (14-ounce) package soft tofu, drained
½ cup nutritional yeast flakes
2 tablespoons lemon juice
1 teaspoon dried basil
1 ½ teaspoons sea salt
½ teaspoon freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained (can also use marinated or frozen)
Bread or tortilla chips for serving


Preheat the oven to 350 degrees. Lightly grease 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. Let cook, stirring gently, until spinach is wilted.

In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt, and pepper until smooth. Add artichokes and spinach mixture, and pulse about 15 times. Transfer to the prepared baking dish.

Bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or tortilla chips.