Vegan Spinach Artichoke Dip
  • 1½ cups cooked white beans (or 15 oz can, rinsed and drained)
  • 1 10-oz box frozen chopped spinach, thawed and squeezed dry
  • 1 15 oz can artichoke hearts, drained and rinsed
  • 2 T olive oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • Juice of 1 Lemon (about 2 Tbsp)
  • ¼ t salt
  • ½ tsp red pepper flakes
  • 1 Tbsp white wine vinegar
  • 1 tsp Italian Seasoning herbs* (optional, you can use other spices as well)
  • 2 Tbsp nutritional yeast
  • 4 oz Tofutti Better Than Cream Cheese
  • ¼ tsp pepper
  • salt to taste
  1. Heat 1 tbsp olive oil in medium pan. Add onion and garlic and sauté for 5 minutes or so. Put the white beans in a food processor with the other tbsp of olive oil and the lemon juice. Process until smooth. Add the cooked onion, garlic, salt and red pepper flakes. Process until smooth. Add the artichoke hearts and briefly process, leaving it slightly chunky. Put this mixture back in the pan and heat over low heat. Add the spinach, vinegar, nutritional yeast and Tofutti. Stir until combined and creamy. Add italian seasoning, or any other spices that you like. Add salt and pepper to taste.
  2. *Note: Italian Seasoning herbs are a pre-mixed spice blend of oregano, marjoram, thyme, rosemary and sage. If it's not available, you could substitute other spices. Basil would be good!
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