Vegan Spinach Artichoke Dip
Ingredients
- 8oz vegan cream cheese
- 12oz silken tofu
- 1/4 cup nutritional yeast
- 2 tbsp olive oil or canola oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dijon mustard
- 4 cloves garlic, minced or crushed
- 1 tsp minced fresh thyme
- 1 tsp minced fresh chives
- 1 tsp dried oregano
- 1 tsp crushed red pepper
- 1/2-1 tsp salt
- lots of freshly ground black pepper
- 14oz can artichokes, drained and chopped
- 10oz frozen chopped spinach, defrosted and excess water squeezed out
- 3/4 cups minced sun dried tomatoes
- drizzle of olive oil, fresh herbs, and extra minced sun dried tomatoes to serve (optional)
Preparation
Preheat the oven to 350 ºF.
In a food processor, blender, or large mixing bowl using a stick blender combine the vegan cream cheese, silken tofu, nutritional yeast, canola oil, lemon juice, dijon mustard, and garlic. Process or blend until silky smooth. If using a food processor or blender transfer to a mixing bowl.
Stir in the herbs, crushed red pepper, 1/2 tsp salt and pepper. Taste and add salt if desired.
Add the chopped artichokes, spinach, and sun dried tomatoes and stir to combine. Transfer to a small cast iron or baking dish and drizzle a little olive oil on top if desired. Bake for 30 minutes until hot and bubbly and browned on top.
Sprinkle some extra minced sun dried tomatoes and fresh herbs on top to serve.
Tips
Enjoy with tortilla chips, potato chips, or toasted baguette.
