Creamy & Healthy Spinach Artichoke Dip – All Vegan!
I’m all for it. I remember when I use to think artichokes were gross, boy was I wrong lol! I started to like it right around the time I was beginning to go vegan, which was a real bummer because almost every Spinach Artichoke recipe out there was made with dairy, and anywhere you would find it in the stores had dairy, and anytime I went out to restaurants it was made with dairy. I couldn’t enjoy that awesome creamy taste of my new found pleasure! Until By Chloe released her secret recipe on how she makes her Spinach Artichoke Dip that they sell now at By Chloe’s restaurant in NYC. I was over the moon!! Already made this recipe 2-3x now, and I always enjoy it as an easy meal to make and a quick meal to heat up for when I just get home, want to snack on something filling, and get out the door to go for my long walks with Ashka. I’m all for convenient, and tasty! And we all know we don’t get enough dark leafy greens in our diet, so I added double the spinach that her original recipe called for, so for me this is an awesome way to sneak some added nutrition into my diet. If you want to be extra healthy, try this with some carrot sticks or celery, or maybe even some flax crackers! Yum!! Personally I like the salty tortilla chips, but it’s completely your preference. It’s also a great and easy meal to put together before people come over when you have to entertain.
Speaking of artichokes though, have you ever tried roasting fresh artichokes slightly pealed apart with breadcrumbs sprinkled all inside? That is also delicious, not as filling, but fun to scrape the ‘meat’ off with your teeth. Deff a snack that will leave you with sticky fingers though, so be prepared. I’ll have to post that one for you guys sometime.
Anyways, I’m sort of on-the-go writing this now, but I hope everyone had a great weekend! I hope you give this recipe a shot, let me know how you like it 🙂 Ta-ta! <3
Ingredients
- 2 Tbsp - Coconut Oil
- 1 Onion - Chopped
- 4 Cloves - Garlic
- 1/2 tsp - Red Pepper Flakes
- 10oz - Frozen Spinach
- 1 Package - Soft Tofu (organic!)
- 1/2 Cup - Nutritional Yeast
- 1 Lemon - Juiced
- 1 tsp - Basil (dried)
- Sea Salt and Black Pepper to taste
- 1 Can - Artichoke Hearts (drained)
- -
- Chips for dipping!
Instructions
- Preheat your oven to 350F.
- Warm up your frozen spinach by either letting it thaw for a few hours before hand, or softening it by placing the package (unopened) in a large bowl of hot water for 20 minutes or so.
- Meanwhile, add coconut oil, minced garlic and onions to a pan and fry for 5 minutes over medium heat. Wait until the onions start to get soft and translucent.
- Then open your package of spinach and dump the contents inside of your pan. Stir everything around and make sure your spinach gets cooked well all around for another 5 minutes.
- While that is cooking, add the rest of your ingredients (minus the chips obviously lol) to a food processor or high powered blender (my Vitamix does the job) and blend until somewhat creamy and chunky (watch out! You don't want it to turn into liquid).
- Oil a 9" x 12" baking dish and pour all of the contents from your pan and your food processor/blender and mix everything together.
- Bake for 30 minutes and once it is cooked to your desire, remove from the oven and enjoy with a side of your favorite dipping chips!
Notes
This stays good in the fridge all week long, just warm a large scoop up in the microwave or toaster oven when you want more!