This spinach dip recipe uses tofu instead of mayo for its creaminess and calls for nutritional yeast to add a slightly cheesy flavor. Nutritional Yeast can be found in health food stores or Whole Foods.
***Nutritional Yeast: An excellent source of protein, containing essential amino acids. Gluten Free. Rich in vitamins, especially the B-complex vitamins. Excellent source of folic acid which is important for formation, growth and reproduction of red blood cells.
Warm Spinach-Artichoke Dip (Chloe’s Kitchen CB – Chloe Coscarelli)
2 tablespoons olive oil
1 onion, roughly chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper, optional
5 oz. baby spinach
1 14-oz. package soft tofu, drained
1/2 cup nutritional yeast flakes
2 tablespoons lemon juice
1 teaspoon dried basil
1 1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
14 oz. of canned, marinated, or frozen artichoke hearts, drained
bread of tortilla chips for serving
Preheat the oven to 350 degrees. Lightly grease a 1-quart baking dish.
In a large skillet, heat oil over medium-high heat and sauté onions until soft. Add garlic and red pepper and let cook a few more minutes. Reduce the heat to medium-low and add spinach. Let cook, stirring gently, until spinach is wilted.
In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt and pepper until smooth. Add artichokes and spinach mixture, and pulse about 15 times. Transfer to the prepared baking dish.
Bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or tortilla chips.