Canada
UKSpinach Artichoke Dip
Serves 4
20 minute prep time
By Morgan Shupe on December 8, 2015
This spinach artichoke dip gets a protein makeover thanks to the secret ingredient: silken tofu! Serve with gluten-free bread, pita chips, or crudité.
Ingredients
- 1 Tbsp olive oil
- 1 garlic clove, chopped
- ¼ onion, sliced
- 1 cup organic silken tofu (or dessert tofu)
- 1 Tbsp apple cider vinegar or lemon juice
- Salt and pepper
- 1 Tbsp nutritional yeast (optional)
- 1 cup frozen spinach, drained
- 1 (14oz can) artichoke hearts, drained and chopped
- 2 green onions, sliced
Preparation
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In a pan over medium heat, sauté onions and garlic in olive oil until translucent. Let cool.
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Puree onion mixture with silken tofu, apple cider vinegar (or lemon juice), salt and pepper until smooth.
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Stir in remaining ingredients. Taste and adjust seasoning as needed.
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Serve cold.
Consider pairing this dip with your favorite homemade bread. Homemade bread doesn’t have to take all day. With the help of your slow cooker, this gluten free bread doesn’t even need kneading!
Morgan Shupe
Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
