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82% would make again

Vegan Spinach And Artichoke Dip

Tasty Team


for 8 servings

  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • ⅔ cup fresh baby spinach (25 g)
  • 14 oz soft tofu (395 g), 1 package, drained
  • ½ cup nutritional yeast (85 g)
  • 1 lemon, juiced
  • 3 teaspoons onion powder
  • 1 teaspoon dried basil
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 14 oz artichoke heart (395 g), drained

Nutrition Info

    Calories 157
    Fat 10g
    Carbs 10g
    Fiber 4g
    Sugar 1g
    Protein 8g

Estimated values based on one serving size.


  1. Preheat oven to 350°F (180°C).
  2. Heat oil in a pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently.
  3. Reduce heat to medium-low heat and add spinach. Cook until spinach is wilted.
  4. Add tofu, nutritional yeast, lemon juice, basil, salt, and pepper to a blender or food processor. Pulse until smooth.
  5. Add artichokes and spinach mixture, and pulse until well-incorporated.
  6. Transfer to greased baking dish and bake for 30 minutes.
  7. Remove from the oven and serve with chips, crackers, or bread slices.
  8. Enjoy!

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