Spinach-Artichoke Dip
2 Tbsp. Olive oil
1 onion roughly chopped
3 cloves garlic, minced
1/2 tsp. crushed red pepper, optional
5 oz. baby spinach
1 14 oz. pkg of soft tofu, drained (GMO free)
1/2 cup nutrional yeast flakes
2 Tbsp. lemon juice
1 tsp. dried basil
1 1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
14 oz. of canned, marinated, or frozen artichole hearts, drained
Preheat oven to 350 and lighlty grease a 1 Qt. baking dish
In a large skillet, saute onions over med. heat until soft. Add garlic and red pepper
and let cook for a few more minutes. Reduce the heat to medium-low and add spinach.
Let cook, stirring gently, until spinach is wilted.
In a blender or food processor, blend tofu, nutrional yeast, lemon juice, basil, salt and pepper until smooth.
Add artichoke and spinach mixture, and pulse about 15 times. Transfer to baking dish.
Bake for 30 min., or until lightly browned on top. Let cool a few minutes, then serve !!
2 Tbsp. Olive oil
1 onion roughly chopped
3 cloves garlic, minced
1/2 tsp. crushed red pepper, optional
5 oz. baby spinach
1 14 oz. pkg of soft tofu, drained (GMO free)
1/2 cup nutrional yeast flakes
2 Tbsp. lemon juice
1 tsp. dried basil
1 1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
14 oz. of canned, marinated, or frozen artichole hearts, drained
Preheat oven to 350 and lighlty grease a 1 Qt. baking dish
In a large skillet, saute onions over med. heat until soft. Add garlic and red pepper
and let cook for a few more minutes. Reduce the heat to medium-low and add spinach.
Let cook, stirring gently, until spinach is wilted.
In a blender or food processor, blend tofu, nutrional yeast, lemon juice, basil, salt and pepper until smooth.
Add artichoke and spinach mixture, and pulse about 15 times. Transfer to baking dish.
Bake for 30 min., or until lightly browned on top. Let cool a few minutes, then serve !!