Vegan Spinach Artichoke Dip

One of our all-time favorite vegan cookbooks is Chloe’s Kitchen by vegan chef Chloe Coscarelli. This spinach-artichoke dip is a big reason why we love her cookbook so very much. Not only is this recipe far healthier than any traditional artichoke dip (it’s totally mayo-free!), but it’s even more delicious as well. This is a great dish to serve a dinner parties, bring to potlucks, or make for a cozy night in. Enjoy!

Ingredients:

  • One 14 oz package of soft tofu
  • One 14 oz can of artichoke hearts, drained well
  • 5 ounces of spinach
  • 1/2 cup nutritional yeast
  • 1 onion
  • 3 cloves of garlic
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1/2 tsp. crushed red pepper
  • 1 tsp. dried basil
  • 1.5 tsp. salt
  • 1/2 tsp ground black pepper
  • Bread or tortilla chips