Vegan Creamy Spinach - Artichoke DipFrom jo_jo_ba 6 years ago
- 1/2 vidalia onion, diced shopping list
- 10 oz frozen spinach, thawed and squeezed dry shopping list
- 10 oz canned artichoke hearts, drained well shopping list
- 10.3 oz low-fat silken tofu (Mori-Nu) shopping list
- 1/4 cup Galaxy foods vegan Parmesan shopping list
- 1 tbsp nutritional yeast shopping list
- 4 garlic cloves, chopped shopping list
- 5 tbsp white wine vinegar shopping list
- 1 tsp dried basil shopping list
- 1 tsp dried parsley shopping list
- 1 tsp salt shopping list
- 1/2 tbsp black pepper shopping list
How to make it
- Preheat oven to 350°F.
- In some non-stick spray in a large, non-stick pan, saute onion, spinach and artichoke hearts until onion is soft, about 6 minutes.
- In a food processor, puree tofu, vegan Parmesan, nutritional yeast, garlic, vinegar, herbs, salt and pepper.
- Pour tofu mixture into a bowl and add sauteed mixture, folding in.
- Smooth into a small, lightly greased ramekin.
- Bake for 15-20 minutes, or until lightly browned on top.
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