This mayo-free, low-fat, vegan dip is easy, delicious, and even mayo-hater friendly. From Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Cascarelli.
Serves 8 to 10
2 tablespoons olive oil
1 onion, roughly chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper, optional
5 ounces baby spinach
1 14-ounce package soft tofu, drained
1/2 cup nutritional yeast flakes
2 tablespoons lemon juice
1 teaspoon dried basil
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
14 ounces of canned, marinated, or frozen artichoke hearts, drained
Bread or 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 saute 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.
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