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Recipe Summary

active:
20 mins
total:
45 mins
Servings:
16
Yield:
about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Place tofu in the bowl of a food processor and puree. Add the artichoke and spinach to the food processor and pulse until roughly chopped, scrapping bowl occasionally.

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  • Heat the olive oil in a large skillet over medium-high. Carefully add the onion and sauté until starting to soften, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Pour in the spinach-artichoke mixture and cook, stirring, until warmed through, about 4 minutes. Add the dairy-free cream cheese and salt; stir until melted and combined.

  • Transfer mixture to a 2-qt. baking dish and bake on the top rack until lightly golden, about 20 minutes. Serve warm with crackers or crudité for dipping.

Tips

Many vegan cheeses don't melt the way you want them to, but we've found that dairy-free cream cheese is the exception. Added to this dip it gives just the right amount of tangy bite.If nut allergies are a consideration, be sure to read the package label: Some contain nuts.

Nutrition Facts

93 calories; fat 5g; saturated fat 1g; carbohydrates 10g; mono fat 1g; insoluble fiber 2g; sugars 2g; protein 3g; vitamin a 1072.9IU; vitamin c 3.8mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 41.5mcg; sodium 174mg; potassium 140mg; calcium 29mg; iron 1mg.
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