Ingredient Checklist


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.

  • 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.


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; 5 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 174 mg sodium. 140 mg potassium; 10 g carbohydrates; 2 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 1073 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 41 mcg folate; 0 mcg vitamin b12; 29 mg calcium; 1 mg iron;