Warm, rich, melty, creamy, and cheesy Vegan Spinach Artichoke Dip. Packed full of spinach and briny, zesty artichokes, it's a real crowd-pleaser, and just perfect for serving at parties!
PREP TIME: 25 minutesminutes
COOK TIME: 30 minutesminutes
TOTAL TIME: 55 minutesminutes
Servings: 10servings
Ingredients
1 tablespoon (15ml)olive oil , or water for oil-free
1mediumonion, chopped finely
4clovesgarlic, minced
1 package (12 oz / 350 grams)silken tofu, pack sizes vary a bit. If it's a few grams more or less it will be fine. No need to split a pack.
3 tablespoonstapioca starch/flouror arrowroot or cornstarch
1teaspoonfine sea salt
¼teaspoonfreshly ground black pepper
1 tablespoon (15 mls)white wine vinegar, (or apple cider vinegar or rice vinegar)
2 packed cups (60 grams)fresh spinach leaves
1 x 14 oz (400 gram)canartichokes in brine, drained
½ to 1 cup (a handful or 2)vegan cheese shreds, of choice, or vegan parmesan
INSTRUCTIONS
In a small skillet, heat the olive oil or water over medium heat. Add the onion and sauté for about 10 minutes until caramelized and golden. If you use water you will need to add a little more gradually throughout, to prevent the onion sticking. Add the chopped garlic in the last 2 minutes of cooking; then remove the pan from the heat and set aside.
Preheat oven to 400 ° F (200 °C).
In a blender, combine the silken tofu, cream cheese, nondairy milk, nutritional yeast, tapioca starch, salt, pepper, and vinegar then blend until smooth.
Shred the spinach leaves. Drain the artichokes and chop roughly into small, chunky pieces. Combine the spinach and artichoke in a large bowl, add the onion mixture, and pour the tofu mixture over them. Stir really well and pour into a baking dish or ovenproof skillet.
Top with a generous sprinkle of vegan cheese and bake for 30 minutes, or until starting to turn golden on top and bubbly around the edges.
NOTES
Make ahead - Prep up to a day ahead, then cover and store in the fridge overnight. Bake as directed but add 5 minutes to the cooking time.Storing & Reheating - Store leftovers covered well in the fridge for up to 4 days. Enjoy it cold, or reheat it in an oven or microwave.