Diet and Fitness, Diet and Healthy Eating

Chloe’s Kitchen Recipe: Warm Spinach-Artichoke Dip

2 Comments 06 March 2012

ChloesKitchenSpinachDip400This 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.

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.

Chloe’s Kitchen

Chloe’s Kitchen

Chloe Coscarelli

Chloe Coscarelli is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University’s Plant-Based Nutrition Program. She is the author of Chloe’s Kitchen and Chloe’s Vegan Desserts, and creator of She divides her time between New York City and Los Angeles.

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  • Caroline

    This is great! My vegan Mother-in-law is coming to visit this weekend and I (not a vegan) have no idea what to feed this woman. This sounds like the perfect (easy) addition to whatever the heck I end up making. I’ve never even cooked vegan either but I think I can handle this. Thanks for posting!

  • Chitra Divakaruni

    Consider cooking some lentils or veggies Indian style. Much of Indian food is vegan. I have a number of recipes on my blog,


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