This incredibly creamy and tasty dip is completely dairy-free--the base is made out of pureed tofu, but no one will be able to tell. One GIANT serving is only 110 calories!
Servings: 8servings
Calories: 110kcal
Ingredients
½tablespoonolive oil
1small oniondiced
2garlic clovesminced
10ouncesfrozen spinachdefrosted
1 14-ouncepackage soft tofudrained
1/2cupnutritional yeast flakes
2tablespoonsapple cider vinegar
1teaspoondried basil
½teaspoontable salt
freshly ground pepperto taste
14ouncesartichoke heartsdrained (canned or frozen)
Instructions
Preheat oven to 350F; lightly grease an oven-proof dish. I used a 7x11" pan, but you could use a lot of different sizes; it'll just vary the thickness of your dip and you can adjust the baking time accordingly.
Heat a large skillet over medium-high heat. Once hot, add the oil, then the onions. Saute for a minute, then lower the heat to medium. Saute for another 4-5 minutes, until soft and lightly browned (keep an eye on them and add water if they are on the verge of burning). Add garlic and cook for a few more minutes, then add spinach. Cover and let steam until spinach is wilted. Remove from heat.
Blend together the tofu, nutritional yeast, apple cider vinegar, basil, salt and pepper until smooth. Add artichokes and spinach mixture and pulse until the vegetables are finely chopped.
Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes before serving. You can also serve this warm from the blender, but the oven helps brown the top and caramelize the flavors a bit more.