Tip:
Highlight text to annotate it
X
This spinach and artichoke dip from Chloe Coscarelli is perfect for a potluck. It makes
a small amount, so you may want to double or triple the recipe. And I'll just let you
know, it's not going to be mistaken for the cheesy variety, but I assure you that everyone
will love it and you won't have to take any home any leftovers.
Preheat the oven to 350 and lightly grease a 1 quart baking dish.
Heat 2 tablespoons of olive oil over medium heat and saute a ½ cup of chopped onions
until they are soft. Try not to burn them as I did. Reduce the heat to medium-low and
add a 6 ounce bag of spinach - of baby spinach. You're gonna also need ⅛ teaspoon of red
pepper flakes and 3 cloves of garlic that you've minced.
Cook it until the spinach is wilted. Then, in a food processor, add 1, 14 ounce
package of soft tofu or silken tofu. Add ½ cup of nutritional yeast flakes, 2 tablespoons
of lemon juice, 1 teaspoon of dried basil, 1 ½ teaspoon salt and ½ teaspoon of black
pepper. Blend it until it's smooth. Drain a 12 or 14 ounce can of marinated artichokes
and add them to the food processor along with the spinach. Blend it until it's smooth. If
you prefer, you can - if you prefer it chunky, you can blend it a little bit less. But I
like mine smooth. Put it in the 1 quart baking dish and bake
it for 30 minutes. I took this to work a few weeks ago and got
really good reviews. The only change I made was cutting back the red pepper flakes, which
are actually optional. If you try this recipe, let me know what you think in the comments.
Thanks for watching Vegan Cooking with Love! If you liked this video, please give it a
thumbs up and share it with a friend. And don't forget to subscribe so you get my
new videos and check out some of my other ones while you're here.
See you next time!