This spinach and artichoke dip from Chloe
Coscarelli is perfect for a potluck. It makes a small amount, so you may want to double
or triple the recipe. And I’ll just let you know, it’s not going to be mistaken for the
cheesy variety, but I assure you that everyone will love it and you won’t have to take any
home any leftovers. Preheat the oven to 350 and lightly grease
a 1 quart baking dish. Heat 2 tablespoons of olive oil over medium
heat and saute a ½ cup of chopped onions until they are soft. Try not to burn them
as I did. Reduce the heat to medium-low and add a 6 ounce bag of spinach – of baby spinach.
You’re gonna also need ⅛ teaspoon of red pepper flakes and 3 cloves of garlic that
you’ve minced. Cook it until the spinach is wilted.
Then, in a food processor, add 1, 14 ounce package of soft tofu or silken tofu. Add ½
cup of nutritional yeast flakes, 2 tablespoons of lemon juice, 1 teaspoon of dried basil,
1 ½ teaspoon salt and ½ teaspoon of black pepper. Blend it until it’s smooth.
Drain a 12 or 14 ounce can of marinated artichokes and add them to the food processor along with
the spinach. Blend it until it’s smooth. If you prefer, you can – if you prefer it chunky,
you can blend it a little bit less. But I like mine smooth.
Put it in the 1 quart baking dish and bake it for 30 minutes.
I took this to work a few weeks ago and got really good reviews. The only change I made
was cutting back the red pepper flakes, which are actually optional. If you try this recipe,
let me know what you think in the comments. Thanks for watching Vegan Cooking with Love!
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