Spinach Artichoke Dip

After years of missing the hot gooey goodness of spinach artichoke dips I created this recipe, which I think comes pretty damn close to the original, without all the heavy cheese, cholesterol and cruelty.

Spinach Artichoke Dip


1 1/2 tbsp canola oil
1 tbsp spelt flour (or flour of your choice)
1 small yellow onion, sliced
4 garlic cloves chopped, plus one left whole and raw
1 (12 oz) jar marinated artichoke hearts, coarsely chopped
1 (8 oz) package frozen spinach (thawed, drained & squeezed dry)
1 (12 oz) package firm silken tofu
1 1/2 cups cooked chick peas, or other white bean (or 1 can drained and rinsed)
2 1/2 tbsp apple cider vinegar
2 tbsp of fresh lemon juice
1/4 cup of fresh parsley
1 cup nutritional yeast flakes
1 tbsp sea salt
2 tsp fresh black pepper
1/2 tsp cayenne pepper
2 tsp of dried basil, divided

1. Preheat oven to 350°F.
2. Blend together tofu, chick peas, nutritional yeast, raw garlic clove, vinegar, lemon juice and parsley in food processor until smooth. Remove contents and place in large bowl
3. Heat oil in cast iron skillet. Add flour when hot and stir constantly until browned
4. Add onion, garlic and cook 3 minutes then add spinach & artichoke hearts and saute until onion is soft
5. Add cooked ingredients and spices to bowl and stir until well mixed. You can also puree all ingredients in a food processor for a creamy consistency or pulse to leave it chunky.
6. Add extra seasonings & nutritional yeast, as needed
7. Smooth into non-stick baking dish and top with basil and nutritional yeast 'cheese' (recipe to follow) or plain nutritional yeast. Bake covered for 15-20 mins plus an additional 5 minutes uncovered or until lightly browned on top.
8. Serve warm with toasted bread, tortilla chips or fresh veggies, such as broccoli, cauliflower, carrots and celery.

Total Prep and Cooking Time: 45 minutes to 1 hour
Servings: As an appetizer for 5-10 people

Nutritional Yeast 'Cheese'

1/2 cup of raw almonds, walnuts or pecans
1 cup of nutritional yeast
1 tsp of sea salt

Blend all ingredients in a food processor until well incorporated. Keep in a glass jar in the refrigerator. Use it to top salads, mashed potatoes, soups or popcorn.

2 comments:

Kim said...

sounds yummy :P

Jason Young said...

That recipe sounds absolutely delicious. I may have to try it this weekend since my mother-in-law is in town. She LOVES me cooking for her.

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