Ingredients
Vegetables
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 5 ounces baby spinach
- 1 (14-ounce) can artichoke hearts, drained (can also use marinated or frozen)
- 1 (14-ounce) package soft tofu, drained
Seasonings
- ½ cup nutritional yeast flakes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
Optional
- ½ teaspoon crushed red pepper (optional)
- Bread or tortilla chips for serving
Instructions
- Preheat the oven to 180*C. Lightly grease a 1 liter baking dish.
- In a large skillet, heat oil over medium-high heat and saute onions until soft.
- Add garlic and red pepper and let cook a few more minutes.
- Reduce the heat to medium-low and add spinach. Let cook, stirring gently, until spinach is wilted.
- In a food processor, blend tofu, nutritional yeast, lemon juice, basil, salt, and pepper until smooth.
- Add artichokes and spinach mixture, and pulse about 15 times.
- Transfer to the prepared baking dish.
- Bake for 30 minutes, or until lightly browned on top.
- Let cool a few minutes, then serve with bread or tortilla chips.
Notes
- We usually use plain corn chips for this dip, makes it gluten free and versatile, the crunchy salty boost doesn't hurt either.
- If serving bread and dukkah this works well, you can serve in ramekins to keep guests busy with a light course... I say light but it can be quite filling.
- You can also use this as a savoury spread on toast.