This post is dedicated to Amelia…because I stole her recipe… even though her sister gave it to me and told me to try it. Then again, she also put open markers in Amelia’s bed when she was little so maybe I shouldn’t trust her with Amelia’s things…
Anyways, I never had artichokes growing up. I’d never even tried one until I think after college when my roommate ordered it on pizza. I still don’t really get them and I certainly couldn’t make them edible if I was presented with one.
I can saute them out of a can and then bake them into a dip! Oh yeah! Mad cooking skills right here! Hollah!
…I’m so cool…
Amelia’s Spinach and Artichoke Dip
courtesy of Theprettyvegan at Food.com
- 1/2 yellow onion , diced
- 1 (12 ounce) package frozen chopped spinach (I believe Amelia used fresh and it worked great but I’ll let he comment on that below if she wants)
- 1 (8 ounce) jar marinated artichoke hearts*
- 1 tablespoon olive oil
- 1 (12 ounce) package firm silken tofu
- 1/2 cup nutritional yeast flakes
- 3 garlic cloves
- 2 -3 tablespoons apple cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
*I have no idea what “marinated artichoke hearts” are. Like I said, I’m an artichoke virgin. All I know is, nothing at Whole Foods had this on the label. So I opted for a can of organic artichoke hearts packed in water, not oil, and salt and pepper. They worked perfectly!
This. Is. Delicious. I know my pictures are atrocious because I opted for that awful yellow background (sorry about that) and because quite frankly, artichoke and spinach dip just isn’t pretty! But trust me.
It’s also significantly healthier then a traditional spinach and artichoke dip which has tons and tons of cheese and mayo. It will help you and your friends keep those New Years Resolutions. Yeah, remember those?
In fact, I can’t think of one reason you shouldn’t make this recipe! So there!