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Vegan Spinach & Artichoke Dip.- This vegan spinach & artichoke dip is low in fat, so easy to make and ready in just 30 minutes. It's the perfect appetizer or snack!

Vegan Spinach & Artichoke Dip

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 4 1x
  • Appetizer
  • Vegan, American

Servings 4 1x

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This vegan spinach & artichoke dip is low in fat, so easy to make and ready in just 30 minutes. It’s the perfect appetizer or snack!

Ingredients

  • 10 ounces frozen spinach (280 g)
  • 9 ounces frozen artichoke hearts (250 g)
  • 12 ounces firm tofu (340 g)
  • 1 cup unsweetened soy milk (250 ml)
  • 1/4 cup nutritional yeast (4 tbsp)
  • 1 tbsp tahini
  • 1 tsp tapioca starch or cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • Vegan parmesan cheese to taste (optional)

Instructions

  1. Cook spinach and artichoke according to package directions. Drain and chop them.
  2. Place the tofu, soy milk, nutritional yeast, tahini, starch, garlic powder, onion powder, salt and pepper in a blender and blend until smooth.
  3. Add the chopped veggies and the sauce in a frying pan and cook over medium-high heat for about 5 to 10 minutes, stirring occasionally.
  4. Serve with some vegan parmesan cheese on top (optional).

Notes

  • Feel free to use fresh or canned veggies.
  • If you don’t eat soy, use any other plant milk and raw cashews (soaked overnight) or more starch instead of the tofu.
  • Add any other healthy fat instead of the tahini.
  • Any type of starch will do. You can also use any flour (add more if needed).
  • Add your favorite spices and herbs.
  • Fresh onion and garlic are also okay. Sauté them in some water, broth or oil.

Nutrition

  • Serving Size: 1/4 of the recipe without the vegan parmesan cheese
  • Calories: 274
  • Sugar: 4.4 g
  • Sodium: 407.1 mg
  • Fat: 11.4 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 23.5 g
  • Fiber: 11.8 g
  • Protein: 28.3 g