This baked vegan spinach artichoke dip brings with it a heavy dose of comfort, without any of the guilt. Instead, it’s made with nourishing yet flavor-packed ingredients that’ll leave you salivating.
The dip’s main ingredient is tofu. The soft texture of tofu works wonderfully to create a creamy consistency perfect for replacing the cholesterol-laden cream cheese and/or mayo that spinach artichoke dip is usually made with. Plus, it’s packed with protein which means it’ll energize you instead of weigh you down.
This recipe proves that spinach can be enjoyed delightfully and without distaste. Spinach becomes savory and flavorful once sautéed with onions and olive oil. In addition to its delicious flavor, spinach is an excellent source of nutrients including vitamin K, vitamin A, iron, fiber, and protein.
Tangy yet tender artichoke hearts add the ultimate flavor. They are also full of healthe benefits: packed with fiber, protein, calcium, vitamin C, potassium, and iron. Frozen artichoke hearts are the healthiest option for more reasons than being can-free and therefore BPA-free. They also contain more nutrients than the canned or jarred variety.
Paprika is a secret ingredient that really spices up this healthy dip. Its slightly sweet yet smoky flavor juxtaposes the mild tastes of spinach and tofu. A dash of dried basil also helps inject this recipe with flavor.
Serve this vegan spinach artichoke dip alongside an array of dunk-worthy crispy chips, crackers, and bread. You can form an elegant appetizer by arranging sliced, toasted baguettes around a ramekin of spinach artichoke dip at a gathering. Whichever way you decide to serve it, you’re bound to love it.
Vegan Spinach Artichoke Dip
1 tablespoon extra-virgin olive oil, plus extra for greasing
19 ounces soft tofu
1 white onion, chopped
4 garlic cloves, minced
5 ounces spinach
14 ounces artichoke hearts
½ cup nutritional yeast
½ lemon, juiced
1 teaspoon sea salt
¼ teaspoon paprika
¼ teaspoon basil
¼ teaspoon black pepper
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a cast iron skillet with olive oil.
Heat olive oil in a large skillet over medium heat. Add onion and sauté for about six minutes, or until softened and translucent. Reduce heat to medium-low. Add garlic and sauté for about two minutes more.
Add spinach to the skillet and raise heat to medium. Stir occasionally as spinach cooks down. Once spinach has wilted, add artichoke hearts. Sauté for about three minutes.
Meanwhile, add tofu, nutritional yeast, lemon, sea salt, paprika, and pepper to a food processor. Process until completely smooth. Add cooked spinach and artichoke mixture. Pulse a few times until chunky with texture remaining.
Transfer spinach and artichoke dip to the cast iron skillet. Bake for 30 minutes, or until lightly golden brown on the top. Serve immediately and enjoy!
Recipe adapted from Chloe’s Kitchen
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Images via Karissa Bowers