Artichoke Spinach Dip

  • Yield: 8 servings


1tablespoon extra-virgin olive oil
1-- small onion, finely chopped
3-- garlic cloves, very finely chopped
1-- (14-ounce) can of artichoke hearts, drained
1tablespoon lemon juice
2-- (10-ounce) packages frozen spinach, thawed and squeezed dry
12ounces cream cheese alternative or light cream cheese, room temperature
1/2cup nutritional yeast
-- Dash of hot sauce
-- Salt and pepper


  1. In a large skillet over moderate heat, warm the olive oil. Add the chopped onion and garlic. Cook, stirring, for about 5 minutes, or until onion and garlic have softened.
  2. Add the artichokes and cook, stirring occasionally, for about 5 minutes, or until lightly browned. Add the lemon and cook until for another minute. Add the spinach and cook, stirring until thoroughly combined, for 1 minute more.
  3. Add the tofu cream cheese, nutritional yeast and season with hot sauce, salt and pepper to taste. Cook, stirring frequently, for about 2 minutes, or until the dip is creamy. Transfer to a bowl and serve warm or at room temperature.

Recipe by Lindsay of Cook. Vegan. Lover.

Nutritional Info *per serving

  • Calories 161
  • Fat 7.4g
  • Saturated Fat 3.5g
  • Cholesterol 15mg
  • Sodium 256mg
  • Potassium 708mg
  • Carbohydrate 14g
  • Fiber 8g
  • Sugars 3g
  • Protein 12g