Vegan Spinach Dip
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Yields: Approximately 3 cups
ingredients
12 oz frozen chopped spinach, defrosted and drained
16 oz medium-firm tofu, drained and pressed
12 oz jar artichoke hearts, chopped
1 yellow onion, chopped
5 garlic cloves, minced
2 tbsp chopped red bell pepper
2 tbsp chopped sun-dried tomato (optional)
1 tbsp vegetable oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 tsp vegetable bouillon
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground pepper
1 tsp crushed red pepper
1/4 cup unsweetened nondairy milk
2 tbsp dried minced onion
2 tbsp dried dill
2 tbsp dried chives
2 tbsp dried parsley
Salt, to taste
DIRECTIONs
Press and drain the tofu. Drain the defrosted spinach and squeeze out any excess liquid. Set aside.
In a pan over medium-low heat, heat vegetable oil. Sauté the chopped onions and minced garlic until softened. Add in half of the chopped artichoke hearts, red bell pepper, and sun-dried tomatoes (if using). Continue cooking until everything is lightly caramelized.
Remove the mixture from heat and allow it to cool. Transfer the cooled mixture to a blender along with the tofu, lemon juice, apple cider vinegar, vegetable bouillon, onion powder, garlic powder, ground pepper, crushed red pepper, and nondairy milk. Blend until smooth.
Pour the blended mixture into a bowl. Add the drained spinach, remaining chopped artichoke hearts, dried minced onion, dried dill, dried chives, and dried parsley. Mix well to combine all the ingredients. Chill the dip in the refrigerator for at least 30 minutes to allow the flavors to come together.
Before serving, adjust the seasoning with salt according to your taste. Serve the spinach and artichoke tofu dip with bread and vegetables. Bell peppers and cucumbers make great accompaniments.
Enjoy this flavorful and creamy dip, and remember that it's made with tofu!
Note: The dip can be stored in the refrigerator for a few days.
