Vegan Spinach Artichoke Dip
the perfect plant based appetizer that’s sure to be the real MVP! Unlike traditional spinach artichoke dip that’s made with dairy and cheese, this one gets its creaminess from fiber rich white beans, silky low fat silken tofu, and extra cheesiness from the nutritional yeast, which is packed with protein and B12. The end result is a delicious and satisfying appetizer that everyone will love and it’s packed with protein!
Servings 4 servings
Calories 356kcal
Equipment
- large cast iron, oven
Ingredients
- 5 garlic cloves minced
- ½ yellow onion diced
- 4 cups baby spinach chopped
- 15 oz artichokes chopped
- 15 oz canned white kidney beans drained
- 12 oz silken tofu drained
- ½ cup raw cashews*
- ¼ cup nutritional yeast
- 2 tbsp vegan mayo or plain vegan yogurt
- 1 lemon juiced
- ½ tsp dried parsley
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- Heat a large cast iron over medium low heat and add a splash of water or cooking oil to coat. Add in the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the artichokes and spinach and sauté for another 2 minutes until spinach is wilted. Turn off heat.
- Add the remaining ingredients to a blender and purée until smooth and creamy. Pour into the skillet and turn heat back to low, Stirring to combine and heat through.
- Serve warm or cold with chips or crackers for dipping!
Notes
*If you do not have a high speed blender, such as a Vitamix, soak your raw cashews overnight or boil for 10 minutes before blending.
Nutrition
Serving: 1serving | Calories: 356kcal | Carbohydrates: 43g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 444mg | Potassium: 1233mg | Fiber: 14g | Sugar: 7g | Vitamin A: 2834IU | Vitamin C: 38mg | Calcium: 157mg | Iron: 6mg
