Adapted from Chloe's Kitchen
Serves 8 to 10
To get to the page where this recipe originates, click here.
1 large sweet onion, roughly chopped
3 cloves of garlic, chopped
1/2 teaspoon crushed red pepper, optional (I added a few shakes more)
5 ounces of baby spinach, rinsed (you could even use a little more)
1 14-ounce package of soft tofu, drained. (used NaSoya Silken)
1/2 cup of nutritional yeast flakes (buy bulk at Whole Foods)
2 tablespoons of fresh lemon juice
1/4 cup of fresh basil, roughly chopped
1/2-1 teaspoon of sea salt (to taste) (Chloe's uses 1 1/2 tsp.)
1/2 teaspoon freshly ground black pepper
14 to 21 ounces of frozen or canned artichoke hearts, drained, or thawed. (Note: I used 1 1/2 (14 oz) cans of articoke hearts for a chunkier thicker dip)
Hearty whole grain thinly sliced rye or pumpernickel bread or crackers
1. Preheat oven to 350 degrees. Prepare a 1-quart baking dish. No need to grease.
2. Heat up a large skillet over medium-high heat. Add onions, to saute. Lower the heat a little, & cover the skillet, and let the onions soften for about 5-10 minutes. Watch them carefully, stir, & if they start to dry out or stick to the pan, add 2 tablespoons of water, at a time to deglaze the pan.
3. Add the garlic & the crushed red pepper & cook for a minute or two more.
4. Lower the heat to medium-low & add the spinach. Cook it just until it's wilted, a couple of minutes.
5. In a food processor, blend the tofu, nutritional yeast, lemon juice, basil, salt, & pepper until smooth. Add the artichokes & the entire spinach mixture, and pulse about 15 times. Yes, I counted & 15 times seemed to do it.
6. Transfer to the baking dish and bake for 30 minutes, until lightly browned. At the end of 30 minutes, I turned on the broiler & carefully watched while the spinach-artichoke dip browned just enough.
7. Serve warm with crackers or hearty bread.
I hope you have leftovers. They are so good!!
It's the dip that keeps on giving.