Nothing says the party’s here like a big dish of warm Spinach Artichoke Dip! It’s the perfect crave-worthy appetizer. It’s soft and creamy with loads of flavor and is great eaten warm or at room temperature. Serve it with chips, crackers, baguette slices, vegetable sticks, raw radishes (weird I know but it works!), toast or even garlic bread (page 125). I recommend using canned artichokes in brine over the ones you can buy in oil, for the tang they give. It helps cut through the creaminess and adds more depth to the flavor.
½ - 1 cupCheesy Brazil Nut “Parm”page 191 or vegan mozzarella style cheese shreds (optional)
In a small skillet, heat the olive oil or water over medium heat. Add the onion and sauté for about 10 to 15 minutes, or 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 the oven to 400 ° F (200 °C).
In a blender, combine the silken tofu, nondairy milk, tapioca starch, salt, pepper, nutritional yeast, vinegar and vegan cream cheese and 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 sprinkle of the Parm / vegan cheese (if using) and bake for 30 minutes, or until starting to turn golden on top and bubbly around the edges.
Leftovers can be reheated gently in the oven or microwave or can be enjoyed cold.
Prep up to a day ahead, then cover and store in the fridge overnight. Just add 5 minutes to the cooking time.