The person responsible for creating this recipe knocked it out of the park. I mean absolutely nailed it. This was gone in less than 30 minutes. Instant hit. Delicious. You would never in a million years guess that this creamy, rich, savory, cheesy-tasting dip was made from tofu and nutritional yeast and actually contained very little fat at all. I will be serving this any and every time I entertain. Or anytime I have a bag of spinach on it's last good day. Give it a shot!!
* 1 (12 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
-Niki's Notes: I used fresh spinach, and it worked perfectly fine
* 1 (8 ounce) jar marinated artichoke hearts
-Niki's Notes: I used frozen artichoke hearts, and it also worked just fine
* 1 tablespoon olive oil
* 1 (12 ounce) package firm silken tofu
* 1/2 cup nutritional yeast flakes
* 3 garlic cloves
* 2-3 tablespoons apple cider vinegar
* 1 teaspoon dried basil
* 1 teaspoon dried parsley
* 1/4 teaspoon cayenne pepper
* 1 teaspoon salt
* 1/2 teaspoon black pepper
Directions
1. Preheat oven to 350°F.
2. Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
3. Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
4. Combine all ingredients.
5. Taste and add extra seasonings and nutritional yeast, as needed.
6. Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
-Niki's Notes: I sprinkled a payer of nutritional yeast on top to get a nice golden brown crust. I also sliced pieces of bread and baked in the oven with the dip once the timer hit 10 minutes.
7. Serve warm with toasted gluten-free bread or tortilla chips. Enjoy!
This original recipe came from: http://www.recipezaar.com/Yummy-Vegan-Spinach-Artichoke-Dip-212129
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