Spinach Artichoke Dip
Exceedingly nutritious, decadently delicious, low cal vegan holiday recipe
I made this popular dip for the first time in my life at Thanksgiving 2014. What held me back before were all the rich, heavy all mayo + parmesan versions I'd eaten in the past.
My light version is made with silken tofu, nutritional yeast, a modest amount of vegan mayo (1/2 Tbsp per serving), and 1 Tbsp olive oil.
With 61 calories per serving, you can be happily smug while pigging out on this healthy but decadently delicious appetizer or snack.
Total prep & cook time: 45 minutes
Nutrition Data Per Serving (76g): 61 cal, 26 cal fr fat, 3g fat, 269g sodium, 3g fiber, 1g sugars, 4g protein, low cholesterol, good source calcium, iron, zinc, manganese, Vit A, C, K, B6, B12, Thiamin, Riboflavin, Niacin, Folate.
- 10 oz pkg frozen chopped spinach, thawed
- 16 oz jar artichoke heart, water pack, drained
- 12 oz pkg extra firm silken tofu (Morinu brand preferred)
- 1/2 cup vegan mayonnaise (Just Mayo or Vegenaise)
- 1/2 cup nutritional yeast flakes
- 1 Tbsp fresh lime or lemon juice
- 1/2 tsp salt or to taste
- Fresh ground pepper to taste
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried basil leaf
- 1/2 tsp dried thyme leaf
- Empty thawed chopped spinach into a strainer. Set aside to drain over a bowl
- Empty artichoke hearts into a strainer. Hold cut side down and squeeze out excess water. Chop each heart into four pieces. Set aside
- Blend tofu, mayonnaise and nutritional yeast in a food processor
- Heat oil on low and add minced garlic and heat just until turning color
- Add oil + garlic, lime or lemon juice, spinach and artichokes to food processor
- Process until spinach and chokes are roughly chopped
- Add basil, thyme,salt + pepper to taste, process briefly
- Transfer mixture to an oven proof dish
- Bake at 350 ░ F for 30 minutes. Serve warm with corn chips, crackers or toasted French bread
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