
Let's face it, tortilla chips with dip, go together like peanut butter and jelly. You can't have the one without the other!
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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!
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That's why we love this healthy Plant-based spinach and artichoke dip.
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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.Ā
Learn more here about the benefits of plant-based proteinĀ
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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
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And altough it is creamy and "cheesy", we kept it plant-based by using coconut milk and nutritional yeast.Ā
It truly is a game changer! No pun intended ;-)Ā
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Plant-Based Spinach and Artichoke Dip
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INGREDIENTS:
- 1 cup cubed tofu (organic non GMO) drained wellĀ
- 1 cup unsweetened coconut milk (refrigerated not canned)
- 1 cup raw cashews (soaked overnight)Ā
- 4-5 cloves of garlic (peeled)Ā
- 1 Tbs nutritional yeastĀ
- 1Tbs fresh lemon juice
- 1 tsp olive oilĀ
- 1 tsp apple cider vinegarĀ
- 1 tsp saltĀ
- 1 medium yellow onion choppedĀ
- 8 cups of fresh spinach
- 1Ā (14 oz) canĀ quartered artichoke hearts,Ā drained.
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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.Ā
- 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.Ā
- In a skillet, place a tiny bit of oil or vegan butter and add the onions. SautƩ till translucent. Slowly add the spinach and cook until wilted.
- Fold the liquid, sautƩed 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.Ā
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