Vegan Spinach and Artichoke dip

One word; yummmmmmmm!





– 1 pkg extra firm tofu

– 1 small package of frozen spinach (thawed) (you could use fresh spinach* enough for 4 – 5 cups blanched spinach)

– 1 small can of water chestnuts

– 1 small jar artichokes  (in oil & vinegar. If you can’t find artichokes in oil and vinegar, you can use any canned artichoke and add a teaspoon of olive oil and a teaspoon of vinegar of any kind).

– 1 small onion (diced)

– 2 cloves garlic (minced)

– salt and pepper to taste

– chipotle pepper & olive oil (optional)


– Toss tofu in blender with salt and pepper. Mix until smooth.

– In a non-stick skillet, Sautee onions and garlic on medium heat.

– Add your spinach and artichoke.

– Continue to stir for about 2-3 min.

– Add your tofu mixture

– Stir until combined

– Add more salt and pepper to taste

– Transfer to a baking dish

– Drizzle with olive oil and add chipotle pepper.

– Bake at 350°F for about 20 minutes.


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