This flavorful and creamy vegan dip, made with Nasoya Silken Tofu, is ideal for get-togethers, parties, or a relaxing night in. This is a rich, savory, and very satisfying version of the traditional hot artichoke dip that is made without dairy.
Ingredients: 1 package Nasoya Silken Tofu. 1 can artichoke hearts, drained and chopped. 1/2 cup nutritional yeast. 1/4 cup vegan mayonnaise. 1/4 cup vegan cream cheese. 1/4 cup chopped spinach. 2 cloves garlic, minced. 1/4 teaspoon onion powder. 1/4 teaspoon smoked paprika. Salt and pepper to taste.
Instructions: Preheat oven to 375F 190C. In a food processor, combine Nasoya Silken Tofu, nutritional yeast, vegan mayonnaise, vegan cream cheese, garlic, onion powder, smoked paprika, salt, and pepper. Blend until smooth. Transfer the mixture to a mixing bowl and stir in the chopped artichoke hearts and spinach. Transfer the dip to a baking dish and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly. Serve hot with your favorite crackers, bread, or vegetable sticks.
Prep Time: 15 minutes
Cook Time: 25 minutes
Anchor Inn B&B
