A Creamy, Protein-Rich, Plant-Based Spinach and Artichoke Dip

Let's face it, tortilla chips with dip, go together like peanut butter and jelly. You can't have the one without the other!

 

And when that dip can be a healthy version, it's even better. 'Cause when you are at a party, or watching Sunday night football, nobody got time for calorie counting!

 

That's why we love this healthy Plant-based spinach and artichoke dip.

 

It is packed with protein from using tofu, cashews, and nutritional yeast. All great sources of protien when you are on a plant-based, vegan, or vegetarian diet. 

Learn more here about the benefits of plant-based protein 

 

It also amps up your nutrient intake with beneficial veggies such as:

Garlic:

• Improving immunity
• Supporting heart health
• Stabilizing blood sugare levels

Spinach:

• Strengthening immune system
• Supporting eye health
• Antioxidants that fight oxidative stress

Artichokes:

• Lowering bad cholesterol levels
• Improving liver health
• Helping digestive health

 

And altough it is creamy and "cheesy", we kept it plant-based by using coconut milk and nutritional yeast. 

It truly is a game changer! No pun intended ;-) 

 

Plant-Based Spinach and Artichoke Dip

 

INGREDIENTS:

• 1 cup cubed tofu (organic non GMO) drained well 
• 1 cup unsweetened coconut milk (refrigerated not canned)
• 1 cup raw cashews (soaked overnight) 
• 4-5 cloves of garlic (peeled) 
• 1 Tbs nutritional yeast 
• 1Tbs fresh lemon juice
• 1 tsp olive oil 
• 1 tsp apple cider vinegar 
• 1 tsp salt 
• 1 medium yellow onion chopped 
• 8 cups of fresh spinach
• 1 (14 oz) can quartered artichoke hearts, drained.

 

DIRECTIONS:

• Preheat Oven to 400
• Prior to making the recipe drain the tofu very well. It helps to place it on paper towels to absorb the moisture.
• Soak the cashews overnight in 2 cups of water. 
• Place all ingredients except spinach, artichoke, and onions into a high-powered blender such as a vita-mix. Mix very well. It will be a thick liquid. 
• In a skillet, place a tiny bit of oil or vegan butter and add the onions. Sauté till translucent. Slowly add the spinach and cook until wilted.
• Fold the liquid, sautéed spinach, and artichokes together, pour, and spread evenly onto a 2-quart baking dish. Sprinkle with salt and pepper
• Bake for 20-25 minutes until warmed all the way through and browned at the top. Serve with pita chips or bread.