Nutrition
Calories: 185kcal | Carbohydrates: 12g | Protein: 15g | Fat: 7g | Fiber: 6g
This Spinach and Artichoke Dip is shockingly 33% protein! And it’s delicious!! Instead of mayonnaise and fat that is normally used to make this dip, we used Extra Firm Silken Tofu. You could easily take this to a family gathering or potluck and nobody would even know that it’s healthy!
Servings servings
Ingredients
- 2 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1 onion diced
- 1 bulb garlic minced
- 2 cans of Artichoke hearts drained VERY WELL
- 6 cup baby spinach
- 1 cup soy milk unsweetened
- 3/4 cup nutritional yeast
- 2 lemons juiced
- 2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 6 servings of vegan Parmesan I used Follow Your Heart
Instructions
- Pre-heat oven to 375 F
- In a medium-heat skillet, saute onions until translucent. Add garlic and saute for another 3 - 5 minutes, stirring regularly to avoid burning.
- Drain artichokes very well; I recommend using a cheese cloth
- In a blender, blend the cooked onion/garlic, milk, artichokes, nutritional yeast, tofu, spices, and lemon until smooth and creamy
- In a medium-heat skillet, saute the spinach; you want to get most of the moisture out of it
- In a bowl, mix the cooked spinach and tofu mixture very well until spinach is evenly dispersed.
- Add dip to a casserole dish. Add the vegan parm on top
- Cook for 30 - 40 minutes. I like to broil it for a couple of minutes at the end to brown the parm
Equipment
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Additional Information:
- This is great served with tortilla chips or crackers (especially triscuits)! We also like smearing this on a high protein (Mission Plant Protein Tortillas) and throwing it in the oven for a few minutes for a nice flatbread-like snack!
Author
Protein Deficient Vegan
