Vegan Creamy Spinach - Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is equally good as a schmear between tortillas for a fake quesadilla, or on bagels in the morning! For parties, serve with your favourite crudites and pretzel rods. Ingredients:
1/2 vidalia onion, diced |
10 oz frozen spinach, thawed and squeezed dry |
10 oz canned artichoke hearts, drained well |
10.3 oz low-fat silken tofu (mori-nu) |
1/4 cup galaxy foods vegan parmesan |
1 tbsp nutritional yeast |
4 garlic cloves, chopped |
5 tbsp white wine vinegar |
1 tsp dried basil |
1 tsp dried parsley |
1 tsp salt |
1/2 tbsp black pepper |
Directions:
1. Preheat oven to 350°F.
2. In some non-stick spray in a large, non-stick pan, saute onion, spinach and artichoke hearts until onion is soft, about 6 minutes.
3. In a food processor, puree tofu, vegan Parmesan, nutritional yeast, garlic, vinegar, herbs, salt and pepper.
4. Pour tofu mixture into a bowl and add sauteed mixture, folding in.
5. Smooth into a small, lightly greased ramekin.
6. Bake for 15-20 minutes, or until lightly browned on top.
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