Recipe Summary

20 mins
45 mins
about 4 cups


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; total fat 5g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 1g; cholesterolmg; sodium 174mg; potassium 140mg; carbohydrates 10g; fiber 2g; sugar 2g; protein 3g; trans fatty acidg; vitamin a 1073IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 41mcg; vitamin b12mcg; calcium 29mg; iron 1mg.