Vegan Spinach Artichoke Dip
Creamy and cheesy with tender pops of spinach and artichoke, this vegan spinach artichoke dip scratches that snack-y itch without any added dairy or butter! Silken tofu is the secret ingredient in this vegan version, adding extra plant-based protein and a rich, creamy texture. Serve it with toasted bread, pita chips, or spooned over pasta for a super simple, crowd-pleasing treat. It's the perfect app for your next party or anytime you're craving some vegan comfort food!
Ingredients
- 1 loaf crusty bread toasted and sliced
- 14 oz baby spinach blanched, squeezed of excess water and chopped
- 1 cup artichoke hearts chopped small
- 1 block silken tofu
- 1 clove garlic
- ½ lemon squeezed
- 1 tbsp white miso paste
- 1 tsp salt
- 2 tbsp water
- black pepper to taste
- ½ block vegan smoked gouda
- ½ block vegan mozzarella
Instructions
- Blanch spinach by popping in boiling water for 10 seconds until wilted and bright green. Shock with cold water or ice bath to stop the cooking process. Squeeze out excess moisture and chop in small pieces.
- Preheat oven to 375.
- To a blender add silken tofu, miso, lemon, salt, water, and garlic and blend until smooth and creamy.
- In an oven safe baking pan layer the spinach, artichoke hearts, creamy tofu mixture, vegan smoked gouda and mozzarella. Top with fresh ground black pepper. Mix well and use a silicone spatula to spread the mix out to make a smooth surface. Cover with tin foil and bake for 15 minutes.
- Remove foil and bake for 5 additional minutes to brown the top.
- Let cool for 5 minutes and devour.
Nutrition
Calories: 34kcalCarbohydrates: 6gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 655mgPotassium: 292mgFiber: 2gSugar: 1gVitamin A: 4655IUVitamin C: 18mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!