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Spinach Artichoke Dip

Serves 4 20 minute prep time

By Morgan Shupe on December 8, 2015, categorized in Sides & Appies, Snacks

Spinach Artichoke Dip

This spinach artichoke dip gets a protein makeover thanks to the secret ingredient: silken tofu! Serve with gluten-free bread, pita chips, or crudité.


  • 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


  • In a pan over medium heat, sauté onions and garlic in olive oil until translucent. Let cool.

  • Puree onion mixture with silken tofu, apple cider vinegar (or lemon juice), salt and pepper until smooth.

  • Stir in remaining ingredients. Taste and adjust seasoning as needed.

  • Serve cold.

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.
Morgan Shupe