High Protein Spinach and Artichoke Dip
Nutrition
Calories: 189kcal | Carbohydrates: 13.2g | Protein: 14.6g | Fat: 7.3g | Fiber: 6g
This high protein Spinach and Artichoke Dip is so delicious!! Instead of mayonnaise and fat that is normally used to make this dip, this uses silken tofu!
Servings servings
Ingredients
- 12 oz Extra Firm Silken Tofu I use Mori-Nu
- 1/2 Onion, medium diced
- 4 cloves Garlic minced
- 14 oz Artichoke hearts drained VERY WELL
- 3 cup Baby Spinach
- 1/2 cup Soy Milk unsweetened
- 3/8 cup Nutritional Yeast
- 1 1/2 tbsp Lemon Juice
- 1 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 3 servings Vegan Parmesan I use Follow Your Heart
Instructions
- Pre-heat oven to 375 F (191 C).
- 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. If you have whole hearts, chop those up a bit.
- In a blender, blend the milk, 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 the blender, add the cooked spinach, onion, garlic and artichoke. Pulse until it's all mixed in. Do not just blend - we want it chunky. If your blender can't pulse, just mix everything together in a bowl.
- Add the dip to a casserole dish. Add the vegan parmesan on top.
- Cook for 30 - 40 minutes. I like to broil it for a couple of minutes at the end to brown the parmesan.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Spinach and Artichoke Dip
Did you make this recipe?Mention @proteindeficient.vegan
