I plan on using this dip for our Super Bowl Party. The boys (men) all come over and we eat and watch the commercials and the game too. So I am testing it out now, you know, just in case there needs to be any tweaking to the recipe. However, I think it is perfect the way it is.
I will probably be working on a couple more recipes for the big game. So keep a watch out for more to come.
- 2 tbsp vegetable broth
- 1 onion, chopped
- 1 tbs garlic, minced
- a couple of dashes of red pepper flakes
- 8 oz. baby spinach
- 16 oz. silken tofu, drained
- 1/2 c nutritional yeast flakes
- 2 tbsp lemon juice
- 3 tsp all-purpose seasoning, divided, (2 tsp- 1/2 tsp – 1/2 tsp)
- 14 oz canned artichoke hearts, drained
- Bread or tortilla chips
Preheat oven to 350 degrees. Grease 8×8 baking dish
In a large skillet, heat broth over medium-high heat. Add onions. Sprinkle 1/2 tsp of all-purpose seasoning onto onions; stir. Cook until onion are softened and golden.
Reduce heat to medium-low and add artichoke hearts, spinach and 1/2 tsp of all-purpose seasoning. Stir mixture until spinach is wilted.
In a blender or food processor, blend together tofu, nutritional yeast, lemon juice and 2 tsp all-purpose seasoning until smooth. Add onion, spinach and artichoke hearts to tofu mixture. Pulse about 15 times. Add red pepper flakes.
Pour mixture into prepared baking dish. Bake for 30 minutes, until top of dip is golden.
Let cool about 5 minutes. Serve with bread, crackers or tortilla chips.
Share. Eat. Enjoy.