Vegan Spinach Artichoke Dip
Vegan spinach artichoke dip made with silken tofu and nutritional yeast is the perfect dip to enjoy at a party along with some crackers or crispy crostini. This recipe is easy to make in under 30 minutes!
Servings: 6
Calories: 57kcal
Equipment
- food processor or blender
Ingredients
- 10-12 ounces frozen chopped spinach see notes
- 8 ounces silken tofu
- ¼ cup nutritional yeast
- 2 garlic cloves
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 12-14 ounces quartered artichoke hearts see notes
Instructions
- Thaw the frozen chopped spinach in a mesh strainer under running water. You can skip this step if you have thawed the spinach in your refrigerator.10-12 ounces frozen chopped spinach
- Squeeze the spinach and press out any excess liquid. It should clump together. I like to keep the spinach in the strainer while I'm doing this.
- Blend the silken tofu, nutritional yeast, garlic cloves, lemon juice, salt, and pepper.8 ounces silken tofu, ¼ cup nutritional yeast, 2 tablespoons lemon juice, 2 garlic cloves, ¼ teaspoon salt, ¼ teaspoon black pepper
- Once the mixture is creamy, add half of the artichoke hearts and blend for about 30 seconds. You don’t need to completely blend the artichoke, you just want it to be a bit broken up.6 ounces quartered artichoke hearts
- Add the creamy mixture, spinach, and remaining artichoke hearts to a bowl. Mix to combine completely. Try to break up the spinach so it doesn’t stay clumped together.6 ounces quartered artichoke hearts
- Move the spinach artichoke dip to an oven-proof baking dish and spread it evenly throughout the dish. I used an 8” square dish but a circle or oval shaped dish works as well.
- Bake the spinach artichoke dip at 375°F for 15 to 20 minutes, or until the top is beginning to brown.
Notes
Ingredient notes: The amounts for the artichoke and spinach are a range. These products come in different sizes depending on where you’re buying them from. I’ve had success making this recipe in both smaller and larger quantities of spinach and artichoke!
Storage: Store vegan spinach artichoke dip in an airtight container in the fridge for about 5 days, it’s best eaten fresh.
Reheating: I recommend eating this dip fresh, but if you have leftovers you can reheat them in the microwave in 30-second intervals.
Nutrition
Serving: 160grams | Calories: 57kcal | Carbohydrates: 7g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 343mg | Potassium: 278mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5541IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg
