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

A Creamy, Protein-Rich, Plant-Based Spinach and Artichoke Dip - Country Life Natural Foods

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. SautĆ© till translucent. Slowly add the spinach and cook until wilted.
  • Fold the liquid, sautĆ©ed 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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