Friday, November 25, 2016
Warm Spinach-Artichoke Dip (vegan)
1 cup silken tofu, drained
1/4 cup nutritional yeast
1 TB lemon juice
1/2 tsp crushed red pepper
1/2 tsp black pepper
1 TB olive oil
1/2 cup finely chopped red onion
2 cloves garlic, minced
3 cups (packed) chopped spinach
14 oz. can artichoke hearts, drained & chopped
1. Puree tofu, yeast, lemon juice, & peppers until fully blended.
2. Heat oil in skillet; saute onion & garlic. Add spinach & artichokes and cook until softened. Stir in tofu mixture and cook until heated through.