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.
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Images via Karissa Bowers