Hot Spinach & Artichoke Dip
When I set out to make this vegan version of spinach artichoke dip I was skeptical of how it would turn out. I read numerous vegan recipes for this dip and most of the comments said it wasn’t creamy or the texture was off. I had also never made anything hot using blended silken tofu and I was concerned the mixture would “set.” Well let me just say I was skeptical for absolutely nothing! This dip came out 1000X better than I imagined it would and tasted almost identical to its non-vegan counter part my mother used to make! It’s creamy, cheesy, and addicting, so everything you could ever want in a hot artichoke dip… This dip is great for parties and I bet no one will have a clue it’s dairy free!
½ cup tofu sour cream* or store bought
¼ cup vegan mayo
¼ cup nutritional yeast
½ tsp. garlic powder
½ tsp. salt
14oz. can of artichokes in brine, diced and drained
½ cup steamed spinach, water pressed out
¼ cup vegan mozzarella + more if you want to put it on top
Preheat oven to 425°F.
Combine all ingredients and thoroughly mix. Place in an oven safe baking dish and top with mozzarella if you desire. Bake in oven for about 20 minutes or until heated through and bubbling.
Serve with baked pita chips, baguette, or veggies!
Makes 1 8 X 8 pan of dip.
*See Sour Cream & Onion Dip post for the recipe I used to make tofu sour cream.